Physicochemical and sensorial properties of optimised roselle-pineapple leather. Malaysian Journal of Analytical Sciences, 22 (1). pp. 35-44. ISSN 1394 - 2506 (2018)
Abstract
Roselle-pineapple leathers added with maltodextrin and hydrocolloids (locust bean gum and xanthan gum) were formulated to develop a new healthy-functional snack. The optimisation was carried out by the response surface methodology using a 5-level central composite rotatable design. The optimised fruit leather (pH= 3.2, TSS= 75°Brix) were dehydrated and subjected to physicochemical and antioxidant analyses as well as sensorial evaluation. The combination of 0.2% xanthan gum – 0.2% locust bean gum – 1.0% maltodextrin significantly maintained the fruit leather's colour and increased its extensibility. However, it significantly had lower (p < 0.05) total phenolic, total flavonoid, ferric reducing ability of plasma and 2,2-diphenyl-1- picrylhydrazyl radical-scavenging activity of the optimised fruit leather as compared to the control sample. Untrained panellists have assessed the sensory acceptability of the formulated snack food. They preferred the optimised roselle-pineapple leather added with maltodextrin and hydrocolloids as compared to the control roselle-pineapple leather.
| Item Type: | Article |
|---|---|
| Keywords: | Food technology, Roselle-pineapple leather, Antioxidant, Hydrocolloid, Extensibility, Sensorial properties |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 26 Sep 2023 09:27 |
| Last Modified: | 26 Sep 2023 09:27 |
| Related URLs: |
Actions (login required)
 |
View Item |