Effect of Erythritol and Stevia Sweetener Types on The Sensory Characteristics of Siam Orange Peel – Mango Fruit Leather

Abstract

The high prevalence of degenerative diseases has a positive correlation with excess sugar intake. Fruit leather is a processed product from fruit puree with the addition of sucrose sugar, so the sugar content is high. This study aims to determine the effect of the types of sweeteners erythritol and stevia on the sensory characteristics of the fruit leather of Siam Orange Peels-Mango. This study used a factorial complete randomized design (CRD) with two factors, the ratio of siam orange peel and mango fruit with 4 levels ((0%: 100%), (10%: 90%), (20%: 80%), (30%:70%)) and type of sweetener with 2 levels (erythritol and stevia). The sensory parameters tested included color, smell, taste, texture and overall. The results showed that the two factors and their interactions had a significant effect on all sensory attributes tested. Based on sensory analysis, fruit leather products 10% orange peel and 90% mango with erythritol sweetener type were the most preferred products on all sensory attributes.