Kurniadi Muhamad, Parnanto Nur Her Riyadi, Saputri Merinda Wahyu, Sari Ardhea Mustika, Indrianingsih Anastasia Wheni, Herawati Ervika Rahayu Novita, Ariani Dini, Juligani Bekti, Kusumaningrum Annisa, Frediansyah Andri
Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia.
Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia.
J Food Sci Technol. 2022 Nov;59(11):4415-4426. doi: 10.1007/s13197-022-05521-1. Epub 2022 Jul 5.
Guava-banana fruit leather was made by heat-drying a mixture of guava puree, banana puree, sorbitol, kappa-carrageenan or gum Arabic, and water at 60 °C for 8 h in various formulations (F1 to F6). Each formulation was evaluated for its effect on water activity, texture, surface color, proximate composition, pH, ascorbic acid content, antioxidant activity, and sensory properties. Hydrocolloid kappa-carrageenan was found to be the most significant independent variable affecting the desired properties. However, using gum Arabic was more effective at maintaining both water activity and ascorbic acid levels, as well as improving starch digestibility in vitro. In general, there was no discernible effect of the guava to banana ratio in any formulation. While hydrocolloids have no effect on the texture of guava-banana fruit leather, they do affect other sensory characteristics such as color, aroma, taste, and overall. In general, panelists preferred fruit leather made with a 50:50 (F1), 40:60 (F3), or 30:70 (F6) guava-banana ratio and containing kappa-carrageenan.
番石榴 - 香蕉果脯是通过将番石榴泥、香蕉泥、山梨醇、κ-卡拉胶或阿拉伯胶以及水的混合物在60°C下加热干燥8小时，制成各种配方（F1至F6）。对每个配方的水分活度、质地、表面颜色、近似成分、pH值、抗坏血酸含量、抗氧化活性和感官特性进行了评估。发现水胶体κ-卡拉胶是影响所需特性的最显著自变量。然而，使用阿拉伯胶在维持水分活度和抗坏血酸水平以及提高体外淀粉消化率方面更有效。一般来说，任何配方中番石榴与香蕉的比例都没有明显影响。虽然水胶体对番石榴 - 香蕉果脯的质地没有影响，但它们确实会影响其他感官特征，如颜色、香气、味道和整体感受。总体而言，小组成员更喜欢番石榴与香蕉比例为50:50（F1）、40:60（F3）或30:70（F6）且含有κ-卡拉胶的果脯。
