Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations

Document Type

Article

Publication Date

5-1-2011

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. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

972

Last Page

981

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