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December 1, 2025Journal of Food Science

Valorization of Indigenous Fruits in Functional Leather Snacks: A Study on κ‐Carrageenan Fortified Mixed Fruit Leathers

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Authors

MPManashi Das PurkayasthaMSM. N. Sinha

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Overview

Analysis shows enhanced nutrient retention and antioxidant activity in banana-based fruit leathers with κ-carrageenan, indicating improved snack quality.

Key Points

  • The addition of κ-carrageenan elevated the nutrient retention and antioxidant activity of the fruit leather.
  • The product contains significant amounts of carbohydrates and essential minerals per 100 g.
  • Assessment using hydrocolloids in fruit leather development improves sensory and physico-chemical properties.
  • The findings suggest κ-carrageenan could enhance the appeal and stability of sustainable snack options.

Cite This Study

Purkayastha et al. (2025) studied this question.

synapsesocial.com/papers/69402a5e2d562116f29018aahttps://doi.org/10.1111/1750-3841.70715
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