Third Class

Fruit Leather (Fruit Preservation)

Today’s class was about fruit preservation experiment, each group has received same task but using different type of fruit that given by our lecturer.

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21/2c honeydew (cut pieces)

Sugar 25g

Puree honeydew in a blender until smooth and stir in sugar. Line jelly roll pan with aluminum foil and fasten it to the edges with masking tape. Spread the fruit evenly in the pan. Bake the mixture with temperature of 60C (140F) till the mixture is dry and does not stick to the pan. Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. NOTE: Apple leather can be made using 1 1/2lb of apples (peeled, cored, and pureed), 90ml water, 75g sugar, and 0.8g cinnamon.

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Some changes have been made, such as we only had to cut down the duration for baking from 12 hours to 4 hours.

Each group was assigned to do 2tasks, by using the usual ingredients Sugar and also anew ingredient Honey.

a. Control - Prepare the basic formula. Note the time required to dry.

c. Honey, 140F (60C) oven- Prepare basic formula, but substitute 30ml honey for the sugar. Dry in oven at 140F. Note the time required to dry.

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The fruits and other ingredient was measured before blend.

  









 The results after the mixture blended.

After baking the mixture to dry, the results were:

 

  








Sugar

Color: Brown

Flavor:  Sweet & a little bit bitter

Tenderness: Non sticky & can be rolled

Texture: dull

Honey

Color : Yellow

Flavor : Sweet

Tenderness : Sticky

Texture : Smooth

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The conclusion of our experiment is:

Honey based mixture takes longer time to dry when baking compared to sugar based mixture because honey are liquid based compared to sugar are solid based.