Utilization, Preparation and Quality Assessment of Fruit Leather made from Huani (Mangifera odorata) Fruit

The Mangifera odorata fruit, commonly known as Huani mango in the Philippines, is an underutilized Mangifera species in the Philippines, particularly in the Zamboanga Peninsula. This study aimed to enhance the value of Huani mango by developing two different preparations and assessing their consumer acceptability and quality. Two treatments were produced: Treatment 1 (T1) and Treatment 2 (T2). Fresh, ripe Huani fruit were pureed with citric acid and sugar, partially cooked, and then dried in a food dehydrator at 63-68°C for 6 hours. Sensory evaluation indicated that the Huani leathers from T1 and T2 did not differ significantly (p<0.05) in terms of appearance, aroma, flavor, and chewiness. However, there were significant differences (p>.05) in sweetness and overall acceptability, with T1 being preferred. Physico-chemical analyses showed that both treatments had low moisture content, pH, and water activity. Proximate analyses revealed that the Huani leathers were high in carbohydrates and energy but low in crude protein and crude fat. Both treatments were within the safe limits for yeast and mold counts and aerobic plate counts. A storage study of the Huani leathers is therefore recommended.