The present study was conducted to evaluate the quality of tamarind leathers dried by two different food dehydrators. It also aimed at assessing the quality of tamarind leathers stored at room temperature. Cabinet and solar driers were used to dry the tamarind leathers, the dried leathers were stored for six months at room temperature. Microbial and physicochemical analysis for leathers was carried out. The results revealed that, the leathers were free from any contamination caused by microorganisms during the storage period. The moisture content of leathers was increased during storage period, also the texture values of the leathers were increased during storage period thus the leathers became tender at the end of the storage period.
As the storage period proceeds, the leathers color became darker. The change of color values was from 1.38 to 1.869 for leathers dried by cabinet, while for leathers dried by solar drier was from. 0043 to 1.859. The rehydration ratio values was decreased at the end of the storage period, the decreasing percent was 9.7% and 23.6% for tamarind leathers dried by cabinet and solar driers respectively.
The same trend for pH values was observed for all tamarind leathers, they were from 2.78 to 2.12 and from 2.8 to 1.98 for cabinet and solar driers respectively. The rate of change of tirerable acidity of all tamarind leathers was increased during storage period, the percent changes was 30.32% and 10.06 for tamarind leathers dried by cabinet and solar driers respectively.
There was a highly significant decrease (P≤0.05) of sucrose in the cabinet dried leathers (from 21.16 to 1.02).likewise the same trend has been observed with the solar dried leathers (from 19.42 to 1.83).There was a significant difference (P≤0.05) between the two drying systems.
As the storage period proceed, there was a significant decrease (P≤0.05) in reducing sugars content of the cabinet dried leathers (from 55.52 to 36.83) and also in the solar dried leathers (from 55.52 to 36.83).