Development, Chemical and Sensory Characterization of Chokeberry (Aronia melanocarpa) Sour Concentrate and Fruit Leather (Pestil)

Abstract

Various products can be made from high-nutritional fruits and can be consumed throughout the year. Traditionally, leather can be produced by using some fruits such as mulberry, grape, apricot, fig, and plum, and pomegranate is generally used in sour concentrate production. This study investigated some physicochemical properties, nutritional contents and consumer acceptance of sour concentrate and leather products obtained from chokeberry (Aronia melanocarpa) fruit. Because of the characteristic astringent flavor of Aronia fruits, they cannot be consumed as raw fruit, they are consumed by processing into various products. The results revealed that sour concentrate and fruit leather contain high amounts of total phenols, flavonoids, and proanthocyanidins and have high antioxidant activity. Total phenolic content of sour concentrate and fruit leather were found 2835.52 +/- 258.70 mg GAE for 100 g DM and 2043.36 +/- 59.60 mg GAE for 100 g DM, respectively. The sensory evaluation of sour and leather proved the acceptability by consumers. As a result of this study, it was concluded that new and healthy sour and leather can be produced commercially and alternatives to traditional products.