Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather

Abstract

The present investigation was carried with the objective of developing kiwi fruit leather using different hydrocolloids. Hydrocolloids like xanthan gum (XG), guar gum (GG), and pectin (P) in three different concentrations, that is, 0.2%, 0.5%, and 1% were blended with kiwi pulp and were dried at 60°C for around 7 hr. The developed kiwi fruit leathers were analyzed for physicochemical, color, textural and organoleptic properties. The leather samples prepared with 0.5% XG, 0.5% GG, and 0.5% P showed the highest sensory score and desirable physicochemical properties. The effects of air temperature (50, 60, 70°C) and hydrocolloids (0.5% of XG, GG, and P) on the drying kinetics of kiwi fruit leather were investigated. The mathematical modeling was performed by seven thin layer drying models. The Midilli-Kucuk model was found to satisfactorily describe the thin layer drying kinetics of kiwi fruit leather. Practical applicationsKiwifruit is a rich source of vitamins, minerals, antioxidants, phytochemicals, and fiber content. It offers specific health benefits and has great potential for industrial exploitation. However, this fruit and its products are not reachable to all consumers.Fruit leathers are an economical and convenient substitute for natural fruits with high nutritional values. But leather making from kiwifruit and leather drying is a challenging task. Hence, it was hypothesized that xanthan gum, guar gum, and pectin could be effective for providing desirable textural, and organoleptic properties. Thus, the objectives of this study were to evaluate the effects of xanthan gum, guar gum, and pectin and their concentrations on the characteristics of kiwi fruit leather and to investigate the effect of drying air temperature on the drying kinetics of kiwi fruit leather. This study will provide an opportunity to food industries for the effective utilization of kiwifruit. How to cite this article: Barman M, Das AB, Badwaik LS. Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather.

The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather

“…Fruit leather containing 3% kappa-carrageenan and 3% gum Arabic exhibited no significant difference in DPPH activity. This is consistent with research on kiwi fruit leather made with xanthan gum, guar gum, and pectin (Barman et al, 2021 ). Therefore, the addition of 3% gum Arabic resulted in a negligible increase in comparison to the addition of 3% kappa-carrageenan.…”

“…The antioxidant capacity of DPPH was determined to be between 47.91 and 57.18 percent in this study. These percentages were lower than those found in persimmon fruit leather, which ranged from 83.53 to 87.08% (Mohamed et al, 2018 ) and lower than those found in kiwi fruit leather, which ranged from 81.21 to 88.37% (Barman et al, 2021 ). Banana has a low antioxidant capacity (Shian & Abdullah, 2012 ).…”

“…They are widely used as thickening and gelling agents (Frediansyah, 2021 ). Furthermore, hydrocolloids play an important role in maintaining the desired texture of fruit leathers as well as improving their self-life, physical, and chemical properties (Barman et al, 2021 ).…”

The impact of drying methods on quality parameters of purple basil leaves

“…For each fresh and dried sample, color measurements were read 10 times. The equations that were used for the color change, whitening index, and browning index calculated in relation to L, a, and b values were as follows (Barman et al, 2021;Chouaibi et al, 2021;Cuccurullo et al, 2018).…”

Pengaruh Penambahan Hidrokoloid CMC terhadap Karakteristik Fruit Leather Jambu Air Camplong Putih (Syzygium samarangense)

“…Untuk mendapatkan produk yang sesuai maka dalam proses pembuatan fruit leather buah jambu air ini perlu adanya penambahan bahan tambahan pangan yang berfungsi untuk memberikan efek tekstur yang plastis dan kenyal seperti hidrokoloid. Hidrokoloid adalah kelompok heterogen polimer rantai panjang (polisakarida dan protein) yang dicirikan oleh sifat pembentukannya disperse kental dan atau gel ketika terdispersi dalam air dan banyak digunakan dalam formulasi makanan untuk meningkatkan kualitas atribut (Barman et al, 2021;Patil et al, 2017) Hidrokoloid yang sudah digunakan dalam pembuatan fruit leather adalah CMC (Carboxyl Methyl Cellulose), gum arab, agar-agar, karaginan, pati (Kamaluddin & Handayani, 2018;Shafi'i et al, 2013;Sukasih & Widayanti, 2022). Pada penelitian ini hidrokoloid yang digunakan adalah CMC.…”