Nutritional, phytochemicals, and sensory analysis of Lapsi (Choerospondias axillaris) fruit leather

Figures & data

Table 1. Sample formulations with different proportions of lapsi fruit pulp and sugar

Sample	Lapsi pulp (parts)	Sugar (parts)
A	50	50
B	80	20
C	57.5	42.5
D	72.5	27.5
E	65	35

Table 2. Proximate composition of lapsi fruit pulp

Chemical composition	Values
Moisture (%)	81.26 ± 1.1
Total ash (db %)	5.76 ± 0.28
Crude fat (db %)	4.63 ± 0.61
Crude protein (db %)	18.39 ± 1.93
Crude fiber (db %)	54.9 ± 0.9
Total carbohydrate (db %)	16.2 ± 2.54
Pectin as calcium pectate (%)	1.7 ± 0.26
Total energy (Kcal/ 100 g)	33.73 ± 1.84

Values are means of triplicate ± standard deviations.

Figure 1. Preparation of lapsi fruit leather.

Table 3. Chemical, phytochemical analysis, and anti-oxidant activity of lapsi fruit pulp

S.N.	Chemical and phytochemical contents	Lapsi fruit pulp
1	Acidity (% citric acid)	4.80 ± 0.96
2	pH	2.8 ± 0.1
3	TSS (°BX)	10.5 ± 0.78
4	Vitamin C (mg/100 g)	130 ± 2.64
5	Reducing sugar (%)	Traces
6	Total phenolic content (mg GAE/g dry extract)	118 ± 1.3
7	Total flavonoid content (mg QE/g dry extract)	63 ± 1.7
8	Percent DPPH inhibition (%)	53 ± 2.5

Values are means of triplicate analysis ± standard deviations.

Figure 2. Variation of experimental moisture ratio (MR) with time for samples A, B, C, D, and E, respectively.

Figure 3. Drying rate curve for fruit leather samples A, B, C, D, and E, respectively.

Figure 4. Graphical representation of ln(MR) vs. time for fruit leather samples A, B, C, D, and E, respectively.

Table 4. Nutritional analysis of different samples of lapsi fruit leather

Samples	Crude fat (db %)	Crude protein (db %)	Crude fiber (db %)	Total ash (db %)	Carbohydrate (db %)	Energy value (Kcal/ 100 g)
A	0.52 ± 0.03^d	2.3 ± 0.03^b	6.6 ± 0.21^d	0.65 ± 0.03^e	89.92 ± 0.24^a	298.5 ± 1^a
B	0.88 ± 0.01^a	3.87 ± 0.11^a	10.95 ± 0.42^a	1.09 ± 0.01^a	83.21 ± 0.51^d	283.9 ± 1.06^d
C	0.63 ± 0.03^c	2.63 ± 0.08^b	8.12 ± 0.22^c	0.77 ± 0.03^d	87.84 ± 0.3^b	293.8 ± 0.81^b
D	0.77 ± 0.01^b	3.07 ± 0.66^ab	10.03 ± 0.25^b	0.98 ± 0.01^b	85.15 ± 0.45^c	287.3 ± 1.92^c
E	0.72 ± 0.01^b	2.8 ± 0.19^b	9.53 ± 0.11^b	0.87 ± 0.01^c	86.08 ± 0.1^c	288.9 ± 0.54^c

Values are means of triplicate determinations ± standard deviations. Values in the columns bearing the different superscripts are significantly different (p < 0.05).

Table 5. Phytochemical analysis and anti-oxidation activity of different samples of lapsi fruit leather

Samples	Vitamin C (mg/100 g)	Vitamin C (mg/100 g)	Total flavonoid content (mg QE/g dry extract)	Percent DPPH inhibition (%)
A	35 ± 2.1^e	58.33 ± 1.17^e	25.70 ± 0.65^d	25.10 ± 0.85^e
B	67 ± 2^a	88.33 ± 1.33^a	37.57 ± 0.40^a	43.17 ± 1.04^a
C	41.33 ± 1.15 ^d	65.27 ± 2.00^d	26.30 ± 0.45^d	30.23 ± 1.24^d
D	54.67 ± 0.6^b	78.90 ± 1.47^b	32.60 ± 0.65^b	38.80 ± 1.31^b
E	46.67 ± 3.11^c	73.93 ± 1.67^c	28.77 ± 0.30^c	34.17 ± 0.86^c

Values are means of triplicate ± standard deviations. Values in the columns bearing the different superscripts are significantly different (p < 0.05).

Figure 5. TSS (°BX) of the different samples of lapsi fruit leather.

*Vertical error bars show standard deviation and error bars bearing different superscripts are significantly different (P < .05).

Figure 6. Acidity and pH of the different samples of lapsi fruit leather.

*Vertical error bars show standard deviation and error bars bearing different superscripts are significantly different (P < .05).

Figure 7. Vitamin C (mg/100 g) of the different samples of lapsi fruit leather.

*Vertical error bars show standard deviation and error bars bearing different superscripts are significantly different (P < .05).

Figure 8. Sensory analysis of the different samples of lapsi fruit leather.

*Vertical error bars show standard deviation and error bars bearing different superscripts within the same sensory parameter are significantly different (P < .05).**Lapsi fruit pulp to sugar ratio (w/w): A- 50:50, B- 80:20, C-57.5:42.5, D-72.5:27.5, and E-65:35