Diamante Lemuel M, Li Siwei, Xu Qianqian, Busch Janette
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
Foods. 2013 Sep 12;2(3):430-443. doi: 10.3390/foods2030430.
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.
采用响应面法进行了一项研究，以确定不同水平的苹果浓缩汁（AJC）、黑加仑浓缩汁（BCC）和果胶对苹果-黑加仑果脯的水分含量、水分活度、颜色、质地和抗坏血酸含量的影响。结果表明，水分含量随着果胶水平的增加而增加，在较高的AJC和BCC水平下增加幅度更大；而水分活度随着果胶水平的增加而增加，在低果胶水平下随着AJC水平的增加而增加，但在高果胶水平下随着AJC水平的降低而降低。色度随着果胶水平的增加而降低，在中等AJC水平下数值较低。穿刺力随着AJC水平的增加而降低，但在中等果胶水平下数值较低。最后，无论AJC和果胶水平如何，抗坏血酸含量随着BCC水平的增加而增加。有必要将苹果-黑加仑果脯的干燥温度或时间降低到刚好足以使水分活度接近0.60的程度，从而增加水分含量，提高产品产量。
