Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather
A study was conducted to determine the effects of different levels of apple juice concentrate (AJC), blackcurrant concentrate (BCC) and pectin on the moisture content, water activity, color, texture and ascorbic acid content of apple-blackcurrant fruit leather using the response surface methodology....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2013-09-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/2/3/430 |
| _version_ | 1817996948173488128 |
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| author | Lemuel M. Diamante Siwei Li Qianqian Xu Janette Busch |
| author_facet | Lemuel M. Diamante Siwei Li Qianqian Xu Janette Busch |
| author_sort | Lemuel M. Diamante |
| collection | DOAJ |
| description | A study was conducted to determine the effects of different levels of apple juice concentrate (AJC), blackcurrant concentrate (BCC) and pectin on the moisture content, water activity, color, texture and ascorbic acid content of apple-blackcurrant fruit leather using the response surface methodology. The results showed the moisture content increased with increasing pectin level and with greater increases at higher AJC and BCC levels while the water activity increased with increasing pectin level and with increasing AJC level, at low pectin levels, but with decreasing AJC, at high pectin levels. The chroma decreased with increasing pectin level and with lower values at the middle AJC level. The puncturing force decreased with increasing AJC level but with a lower value at the middle pectin level. Lastly, the ascorbic acid content increased with increasing BCC level regardless of AJC and pectin levels. There is a need to reduce the drying temperature or time of apple-blackcurrant fruit leather just enough to bring the water activity closer to 0.60, thereby increasing the moisture content resulting in higher product yield. |
| first_indexed | 2024-04-14T02:29:53Z |
| format | Article |
| id | doaj.art-588ab344572542c693e9c5ccd3cd9ee2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-14T02:29:53Z |
| publishDate | 2013-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-588ab344572542c693e9c5ccd3cd9ee22022-12-22T02:17:42ZengMDPI AGFoods2304-81582013-09-012343044310.3390/foods2030430Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit LeatherLemuel M. DiamanteSiwei LiQianqian XuJanette BuschA study was conducted to determine the effects of different levels of apple juice concentrate (AJC), blackcurrant concentrate (BCC) and pectin on the moisture content, water activity, color, texture and ascorbic acid content of apple-blackcurrant fruit leather using the response surface methodology. The results showed the moisture content increased with increasing pectin level and with greater increases at higher AJC and BCC levels while the water activity increased with increasing pectin level and with increasing AJC level, at low pectin levels, but with decreasing AJC, at high pectin levels. The chroma decreased with increasing pectin level and with lower values at the middle AJC level. The puncturing force decreased with increasing AJC level but with a lower value at the middle pectin level. Lastly, the ascorbic acid content increased with increasing BCC level regardless of AJC and pectin levels. There is a need to reduce the drying temperature or time of apple-blackcurrant fruit leather just enough to bring the water activity closer to 0.60, thereby increasing the moisture content resulting in higher product yield.http://www.mdpi.com/2304-8158/2/3/430response surface methodologyapple juiceblackcurrantpectinphysicochemical qualitiesascorbic acidfruit leather |
| spellingShingle | Lemuel M. Diamante Siwei Li Qianqian Xu Janette Busch Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather Foods response surface methodology apple juice blackcurrant pectin physicochemical qualities ascorbic acid fruit leather |
| title | Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather |
| title_full | Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather |
| title_fullStr | Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather |
| title_full_unstemmed | Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather |
| title_short | Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather |
| title_sort | effects of apple juice concentrate blackcurrant concentrate and pectin levels on selected qualities of apple blackcurrant fruit leather |
| topic | response surface methodology apple juice blackcurrant pectin physicochemical qualities ascorbic acid fruit leather |
| url | http://www.mdpi.com/2304-8158/2/3/430 |
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