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Foods 2013, 2(3), 430-443; doi:10.3390/foods2030430
Article

Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather

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Received: 19 June 2013; in revised form: 15 August 2013 / Accepted: 23 August 2013 / Published: 12 September 2013
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Abstract: 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.
Keywords: response surface methodology; apple juice; blackcurrant; pectin; physicochemical qualities; ascorbic acid; fruit leather response surface methodology; apple juice; blackcurrant; pectin; physicochemical qualities; ascorbic acid; fruit leather
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Diamante, L.M.; Li, S.; Xu, Q.; Busch, J. Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather. Foods 2013, 2, 430-443.

AMA Style

Diamante LM, Li S, Xu Q, Busch J. Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather. Foods. 2013; 2(3):430-443.

Chicago/Turabian Style

Diamante, Lemuel M.; Li, Siwei; Xu, Qianqian; Busch, Janette. 2013. "Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather." Foods 2, no. 3: 430-443.

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