Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations |
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Authors: | Chanchira Phimpharian Anuvat Jangchud Kamolwan Jangchud Nantawan Therdthai Witoon Prinyawiwatkul Hong Kyoon No |
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Affiliation: | 1. Department of Product Development, Faculty of Agro‐Industry, Kasetsart University, Bangkok 10900, Thailand;2. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA;3. Department of Food Science and Technology, Catholic University of Daegu, Hayang 712‐702, Republic of Korea |
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Abstract: | Effects of glucose syrup (2%, 4%, and 6%) and pectin (0.5%, 1.0%, and 1.5%) concentrations on physicochemical characteristics and sensory acceptability of machine‐formed pineapple leather snack were investigated. Changes in glucose syrup and pectin concentrations significantly affected velocity of forming and total soluble solids content of pineapple paste, but did not affect thickness of pineapple leathers. Increasing pectin concentrations generally increased redness (a*) and yellowness (b*), and hardness (tensile force and work) while decreased moisture content and aw of pineapple leathers. Two most acceptable pineapple leathers were prepared with 6% glucose syrup and 0.5–1.0% pectin. Increasing pectin concentration from 1.0% to 1.5% negatively affected toughness acceptability, which was attributed to reduced moisture and aw, and increased tensile force and work. The optimum formulation range consisted of 3.5–6.0% glucose syrup and 0.5–1.0% pectin, yielding products with acceptability scores of 6.7–7.3 (on a 9‐point hedonic scale) for appearance, sourness, sweetness, overall‐taste, toughness and overall‐liking. |
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Keywords: | Glucose syrup machine‐formed fruit leather pectin pineapple leather RSM sensory optimisation snack |
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