The result of the sensory evaluation of the mixed fruit leather
prepared using three different fruits (banana, pineapple and apple)
are shown in Table 3. The result showed that the average score
for appearance of sample 314 (60% banana: 20% pineapple: 20%
apple) as 7.35 while sample 443 (20% banana: 40% pineapple:
40% apple) and sample 819 (40% banana: 40% pineapple: 20%
apple) recorded 7.00. From the statistical analysis conducted,
though there was slight variation in the appearance of the
samples, there was no significant differences (p40.05) among
meaning that the appearance of all the samples were liked
moderately by the panelists. The average texture score of the
mixed fruit leather samples were 7.15 for sample 443 (20%
banana: 40% pineapple : 40% apple) and sample 819 (40%
banana : 40% pineapple : 20% apple) while there was slight
difference in sample 314 (60% banana: 20% pineapple: 20%
apple) which recorded 7.10, though there was no significant
difference at (p40.05) among the samples in their textures. It is
worth noting that the texture of fruit leathers can be evaluated in
several ways. The human mouth is more complex at evaluating
the texture as opposed to a penetrometer which might measure
just one aspect of texture (Huang and Hsieh, 2005; Pomeranz and
Meloan, 2000).