Physicochemical properties, sensory attributes and consumer preference of soursop leather

Abstract

A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric acid (0-1%) produced five treatments. The optimum mixture, viz., TII (80:20:0), and the midpoint mixture, viz., TV (89.5:10:0.5), were finally selected, using an acceptability test (taste and color) with an untrained panel. These two treatments were evaluated, recording the variation of total soluble solids (TSS), pH, titratable acidity, ascorbic acid, total polyphenols, and color (chroma, hue angle, browning index and total color difference) every 15 days over for a 45-day period. It was determined that it can be prepared from the soursop pulp, a leather with high acceptability (taste; color): TIV (8.68; 7.90) and TII (8.51; 7.72) on a 12-point scale. Significant changes in TSS, pH, titratable acidity, total polyphenols, and color (chroma, browning index, and total color difference) were observed during the 45 days of storage at room temperature. Both ascorbic acid and total polyphenol content make the soursop leather a product with potentially healthy characteristics.

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“…Ascorbic acid (34.6%) and phenolic compounds (3.22%) contents of the soursop leathers were reduced over the 45 days of storage at room temperature and relative humidity (temperature 23-30 °C and relative humidity of 31-66%) [101]. The bioactive compound loss was attributed mainly to the type of packaging material used (transparent cellophane bags) [101].…”

“…Ascorbic acid (34.6%) and phenolic compounds (3.22%) contents of the soursop leathers were reduced over the 45 days of storage at room temperature and relative humidity (temperature 23-30 °C and relative humidity of 31-66%) [101]. The bioactive compound loss was attributed mainly to the type of packaging material used (transparent cellophane bags) [101]. The vitamin C content in guava leathers reduced (up to 38.48%) after 90 days of storage in different packages (polypropylene (PP), butter paper (BP), metalized polyester polyethylene (MPP), and aluminum foil (AF)), where leathers packaged in MPP and stored at room temperature showed lower losses of vitamin C (20.80%), while leathers stored in AF under refrigeration (10 °C) showed vitamin reduction of only 2.34% [34].…”