Simposium 2016 Ingeniería Bioquímica y Sistemas Ambientales
Effect ofDrying Temperature, Formulation and Apple Varietyon theSensoryAttributesof Apple Leathers
González–Herrera, S.M.*,1; Maldonado-Rocha, K.D.1; Ochoa-Martínez, A.1; Morales-Castro, J.1; Portillo-López, R.1
(1) División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Durango. Blvd. Felipe Pescador 1830 Ote. Durango, Dgo., México, C.P. 34080.
Area Temática:XXXXXXX
Abstract
A good choice forthe consumption offruits whit low commercial value areknown as"fruit leathers”,because they are a source ofnutrientsand can be usedby-productsof fruitprocessing. The objective of this study was to evaluate the effect of drying temperature, formulation and type of apple on the sensory attributes of "fruit leather" made of apple. Two varieties of apples (Golden delicious and Red delicious) were used andthree formulations were developed (natural, chili and sugar). Two drying temperatures (60 and 70°C) were evaluated in a tray dryer. The color of the leathers was determined and the preference was evaluated using the ranking test to select the best products. In a later step was applied a sensory quantitative descriptive analysis (QDA) with a trained panel of 15 persons and wasevaluated the acceptability of the leathers through the focus groups method whit 13 consumers. The results of measurement of color showed that parameter b* of the leathers varied significantly with the drying temperature. The attributes of applelike flavor, sweetness, hardness, and acidity were significantly different between samples. The valuesrelated to chewiness between the treatment groups showed no statistically significant differenceattributes of "fruit leather" made of apple. Two varieties of apples (Golden delicious persons and wasevaluated the acceptability of the leathers through the focus groups method whit 13 consumers. The results of measurement of color showed that parameter b* of the leathers varied significantly with the drying temperature. The attributes of applelike flavor, sweetness, hardness, and acidity were significantly different between samples. The valuesrelated to chewiness between the treatment groups showed no statistically significant differenceattributes of "fruit leather" made of apple. Two varieties of apples (Golden delicious and Red delicious) were used andthree formulations were developed (natural, chili and sugar). Two drying temperatures (60 and 70°C) were evaluated in a tray dryer. The color of the leathers was determined and the preference was evaluated using the ranking test to select the best products. In a later step was applied a sensory quantitative descriptive analysis (QDA) with a trained panel of 15 persons and wasevaluated the acceptability of the leathers The color of the leatrained panel of 15 persons and wasevaluated the acceptability of the leathers
Key words: Apple, Leather, Sensory Attributes