Organoleptic Properties of Guava Fruit Leather with Effectiveness of Increase in Storage Period

Basha, Er. Shaik Jakeer; Swamy, A. Yerri; Ramu, Lingala; Sreenivas, Dulam

doi:10.20546/ijcmas.2018.705.260

Cited by 1 publication

(1 citation statement)

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“…There are many studies on fruit drying (Doymaz, Karasu, & Baslar, ; Ju et al, ; López, Vega‐Gálvez, Rodríguez, Uribe, & Díaz, ; Mahjoorian et al, ; Simpson et al, ; Singh, Guizani, Al‐Alawi, Claereboudt, & Rahman, ) and leather production (Ahmad, Shafi'i, Hassan, Rajab, & Othman, ; Al‐Hinai et al, ; Azeredo et al, ; Basha, Swamy, Ramu, & Sreenivas, ; Chen & Martynenko, ; Domingo & Austria, ; Huang & Hsieh, ; Man & Sin, ; Patil, Shere, Sawate, & Mete, ; Phimpharian et al, ; Roknul Azam, Zhang, Law, & Mujumdar, ; Tontul & Topuz, ; Tontul & Topuz, ; Vatthanakul et al, ; Yılmaz, Yüksekkaya, Vardin, & Karaaslan, ) focusing on drying methods, conditions and kinetics, quality properties of final product. The effects of drying conditions (convective drying, sun drying, osmotic dehydration, and blanching) and parameters (drying temperature and velocity, product thickness and relative humidity) on drying kinetics of persimmon fruit were investigated by Kim et al (), Cárcel, García‐Pérez, Riera, and Mulet (), Doymaz (), Hanif et al (), Demiray and Tülek ()), and Sampaio et al ().…”

Section: Resultsmentioning

confidence: 99%

Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

Dursun

Dalgıç

2018

J Food Process Engineering

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New and additive‐free persimmon fruit leather was planned to produce and obtain a standard product. A Box–Behnken experimental design was employed to characterize the process including hydrocolloid preparation and drying, optimize and investigate the effects of the amount of starch (3, 5, and 7%), product thickness (1, 2, and 3 mm) and convective drying temperature (40, 50, and 60 °C) variables on moisture removal, color, texture profile and sensory attributes. The most preferred leather product was determined evaluating the sensory parameters with Duncan's test (p < .05). A multi‐criteria optimization based on sensory analysis results was achieved using response surface methodology. The optimum process conditions were 4.73% amount of starch, 1.11 mm thickness and 50.26 °C temperature. The amount of starch and its interaction with the other factors had an important effect on leather production. Pearson and principal component correlation analyses were performed to determine whether a correlation existed between the sensory and instrumental analysis parameters. Mutually supportive results were obtained from subjective and qualitative considerations. Practical applications The study presented the production of persimmon fruit leather as a healthy snack and optimization of the process conditions in the scope of an experimental design, which allowed of reducing the number of experiments. This approach enabled the evaluation of individual and interactional effects of each process parameter on important expectations of consumers for a new food product. It is necessary to discuss the results of instrumental and sensory analysis statistically to obtain a standard qualified product.

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