Quality Evaluation of Soya Milk Fortified Fruit Leather Prepared from Mango Grown in Multan

Mango (Mangifera indica L.) is the king of fruits because of its flavor, taste, and aroma which belongs to family Anacardiaceae and native plant of subcontinent. There are different varieties of mango which are assessed in Punjab, Pakistan, under agro climatic conditions. Soy, a plant-based protein source, is widely recognized in Pakistan for its high protein content and its use in various food products. Soymilk is a popular alternative to traditional dairy milk and is used in the food industry to develop diverse nutritious meals. This research aims to develop mango fruit leather that is high in protein content, nutritious, and sensory appealing, with a longer shelf life and potential benefits for school-aged children. By fortifying mango products with soymilk, this project aims to enhance the health and well-being of young learners in Pakistan. The utilization of mango and soymilk in the production of fruit leather could be beneficial for future research and small-scale business. The goal of developing high-value products using mango pulp to create healthier products was successful and was one of the objectives.