The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather.

Guava-banana fruit leather was made by heat-drying a mixture of guava puree, banana puree, sorbitol, kappa-carrageenan or gum Arabic, and water at 60 °C for 8 h in various formulations (F1 to F6). Each formulation was evaluated for its effect on water activity, texture, surface color, proximate composition, pH, ascorbic acid content, antioxidant activity, and sensory properties. Hydrocolloid kappa-carrageenan was found to be the most significant independent variable affecting the desired properties.