Processing fruits of Vangueria infausta (maphilwa) to obtain intermediate moisture products

Fruit leathers are an intermediate humidity products that results from drying a very thin layer of fruit pulp. Wild fruits such as Vangueria infausta are found in Mozambique seasonally and usually consumed in their natural fresh form. For this reason, high amounts of fresh fruits are wasted every season. This study was conducted to compare the effect of different fruit leathers preparations methods of Vangueria infausta on final product characteristics. Different amounts of sugar were added to fresh and cooked puree and oven-dried at 50°C for 48 h. The mass proportions were: (1) 100% of fresh pulp; (2) 100% of cooked pulp (3) 90% of cooked pulp and 10% sugar; (4) 80% of cooked pulp and 20% sugar and (5) 70% of cooked pulp and 30% sugar. Fruit leathers were analyzed for physical and chemical characteristics such as color, acidity, water activity, moisture content, Brix, pH and mineral content. Results showed a considerably lower mineral content. The addition of sugar in Vangueria infausta pulp puree reduced the acidity to between 3.16 and 3.74%, increased Brix, 3.77±0.28, and intensified the color. Water activity of 100% of fresh or cooked pulp fruit leathers was reduced from 0.977 to a range of 0.547-0.628, being dried products microbiologically stable.