Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather.

Lemuel M Diamante,Janette Busch,Qianqian Xu,Siwei Li

doi:10.3390/foods2030430

Lemuel M Diamante, Janette Busch + Show 2 more

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https://doi.org/10.3390/foods2030430

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Journal: Foods	Publication Date: Sep 12, 2013
Citations: 18	License type: CC BY 3.0

Affiliation: Lincoln University

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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.

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Apples are one of the most consumed fruits worldwide and are consumed fresh or in processed forms such as jam, juice or dried
The results show that the linear coefficients of apple juice concentrate (AJC), blackcurrant concentrate (BCC) and pectin levels had a highly significant effect while the 2-factor interaction of the three factors had a significant effect on the moisture content of the apple-blackcurrant fruit leathers
These results showed that the pectin level has the major effect on the moisture content but the AJC and BCC levels have an interacting effect on the pectin level

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Introduction

Apples are one of the most consumed fruits worldwide and are consumed fresh or in processed forms such as jam, juice or dried. Apples contain over 84% water, a variety of vitamins (except vitamin B complex), minerals (K, Mg, Ca, Na), trace elements (Zn, Mn, Cu, Fe, B, F, Se, Mo) and have a high fiber content. Due to the varied and well balanced composition of apples, they have the potential to prevent digestive cancers, colon and liver cancers, coronary heart disease, lung function disorder and asthma [1]. Blackcurrants are 1 cm in diameter, are very dark purple in color (black), with a glossy skin and are highly nutritious because they are high in vitamin C, polyphenols and anthocyanins, at the same time they are low in calories and sodium; so they have been called the “king of berries” [2]. Consumption of blackcurrants can be a good way to prevent cancer, improve vision, control diabetes, improve circulation, control inflammation, antimicrobial effects and slow the growth of aging effects [3]

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