Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities.

Int J Food Sci · 2014 · PMC4745556 · PMID 26904618

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highly significantno p-value reported

In this stage, further hydrogenated palm oil (0–5%) and soy-lecithin (0–1.5%) were added during blending and the results showed that soy-lecithin has a significant effect on the aroma, appearance, and overall acceptability and a highly significant effect on taste acceptability; as hydrogenated palm oil affected the taste and aroma acceptability. 2.6.

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