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Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather

Author:
Huang, Xuguang, Hsieh, Fu-Hung
Source:
Journal of food science 2005 v.70 no.3 pp. E177
ISSN:
0022-1147
Subject:
chewiness, cohesion, color, consumer preferences, corn syrup, glass transition temperature, hardness, ingredients, juice concentrates, least squares, microbial growth, odors, pears, pectins, sweetness, texture, water activity, water content
Abstract:
Pear fruit leathers were prepared by drying a mixture of pear juice concentrate, pectin, corn syrup, and water at 70°C for 8 h. The effects of ingredients on texture, color, microbial growth, moisture content (MC), water activity (a(w)), glass transition temperature (Tg), and sensory attributes were investigated. Pectin was the most significant independent variable that affected the properties of interest. This was followed by initial moisture content and corn syrup. Glass transition temperature (Tg) was not useful for predicting microbiological attributes but had strong correlations with instrumental and sensory hardness and chewiness. The results from partial least squares analysis (PLS) indicate instrumental hardness, chewiness, and cohesiveness could be used to predict their corresponding sensory attributes. The consumer liking of pear fruit leather could be increased by raising their fruit aroma, sweetness, tartness, and shininess.
Agid:
387226