Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI:10.1016/j.fhfh.2022.100086
GVS Bhagya Raj , Kshirod K. Dash
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引用次数: 4

Abstract

The purpose of this research was to develop dragon fruit leather with different hydrocolloids. The prepared fruit puree formed with the incorporation of hydrocolloid was dried by conductive hydro drying at three different temperatures of water 70°C, 80°C, and 90°C to form fruit leather. The fruit leather was prepared without hydrocolloids and used three hydrocolloids such as gellan gum, xanthan gum, and guar gum. The specific energy consumption of formed leathers was lower than 2.097 kWh/g. The total phenolic content and antioxidant activity of the four types of leather formed at a temperature of 90°C were found to be in the range of 4.087 - 5.028 mg GAE/g d.w, and 73.685 - 82.467% respectively. The textural properties like hardness, springiness, cohesiveness, and gumminess were analyzed. The color parameters were also analyzed, and the change in color with respect to white tile was studied. The prepared four dragon fruit leather sensory analysis was conducted with 35 judges, and their preferences were recorded based on the linguistic variables color, aroma, texture, and taste. Based on the preferences of the judges, the fruit leather was ranked with the help of fuzzy logic analysis which suggested that the dragon fruit leather prepared with xanthan gum was preferred over the other three dragon fruit leather varieties. The selected quality attributes were also ranked, where taste is the most preferred attribute, followed by texture, aroma, and color of the fruit leather.

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导电水力干燥法制备火龙果皮水溶性胶体:表征及感官评价
本研究的目的是开发具有不同水胶体的火龙果皮。在70℃、80℃和90℃三种不同的水温度下,对掺入水胶体形成的制备好的果泥进行导电水力干燥,形成果皮。采用结冷胶、黄原胶、瓜尔胶等三种水胶体制备果皮。成型革的比能耗低于2.097 kWh/g。在90℃条件下制备的4种皮革的总酚含量和抗氧化活性分别在4.087 ~ 5.028 mg GAE/g d.w和73.685 ~ 82.467%之间。分析了其硬度、弹性、内聚性、黏性等织构性能。分析了颜色参数,并研究了白色瓷砖的颜色变化。对准备好的四种龙果皮进行感官分析,35位评委根据颜色、香气、质地、口感等语言变量记录他们的喜好。根据评委的喜好,通过模糊逻辑分析对龙果皮进行排序,结果表明黄原胶制备的龙果皮优于其他三个龙果皮品种。所选择的质量属性也进行了排名,其中味道是最受欢迎的属性,其次是质地,香气和水果皮的颜色。
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CiteScore
4.50
自引率
0.00%
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0
审稿时长
61 days
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