Physicochemical and sensorial properties of optimised roselle-pineapple leather; [Ciri-ciri fizikokimia dan sensori snek rozel-nenas yang dioptimumkan]

• Published in: Malaysian Journal of Analytical Sciences
• Main Author: Ahmad N.; Shafi’i S.N.; Hassan N.H.; Rajab A.; Othman A.
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2018
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85043304230&doi=10.17576%2fmjas-2018-2201-05&partnerID=40&md5=f3fb6efea748509d487ebbfd12719c9d

Roselle-pineapple leathers added with maltodextrin and hydrocolloids (locust bean gum and xanthan gum) were formulated to develop a new healthy-functional snack. The optimisation was carried out by the response surface methodology using a 5-level central composite rotatable design. The optimised fruit leather (pH= 3.2, TSS= 75°Brix) were dehydrated and subjected to physicochemical and antioxidant analyses as well as sensorial evaluation. The combination of 0.2% xanthan gum – 0.2% locust bean gum – 1.0% maltodextrin significantly maintained the fruit leather's colour and increased its extensibility. However, it significantly had lower (p < 0.05) total phenolic, total flavonoid, ferric reducing ability of plasma and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of the optimised fruit leather as compared to the control sample. Untrained panellists have assessed the sensory acceptability of the formulated snack food. They preferred the optimised roselle-pineapple leather added with maltodextrin and hydrocolloids as compared to the control roselle-pineapple leather. © 2018, Malaysian Society of Analytical Sciences. All rights reserved.