Influence of Type and Concentration of Plasticizers on the Properties of Harumanis Mango Dregs Fruit Leather

Abstract

ABSTRACT Mango dregs are a by-product that can be used as raw material for fruit leather because of their sufficient fiber and sugar content. The plasticizer forms the desired fruit leather texture that is not brittle and can be rolled up. This study determined the effect of the type and concentration of plasticizer on the physicochemical characteristics of mango dregs fruit leather. This research consisted of four treatments (mango dregs + 3% glycerol (G3); mango dregs + 5% glycerol (G5); mango dregs + 3% sorbitol (S3); mango dregs + 5% sorbitol (S5)) and control (mango dregs). Based on moisture content, hygroscopicity, and hardness results S3 produced the lowest moisture content i.e. 12.89%, hygroscopicity, i.e. 4.8 × 10−3 ±0.16 × 10−3 g H2O/g solid/hour, and hardness i.e. 3456.35 g. Fruit leather with the lowest water activity, reducing sugar, and total sugar was obtained by G5 i.e. 0.426 ± 0.004; 33.82%; and 53.60%, in order. Based on tensile strength, elongation, and Young’s modulus results G3 produced the lowest tensile strength i.e 3.89 MPa, highest elongation i.e. 43.73% and lowest Young’s modulus i.e. 8.88 MPa compared by control sample. Color characteristics show that G3 produced the best characteristics i.e. 57.15 ± 3.747 (L*), 15.33 ± 0.148 (a*), and 48.43 ± 5.765 (b*). Morphological properties by SEM showed that all treated samples exhibited compact, homogeneous, slightly spotted and have layers. The hedonic-quality organoleptic test showed that the mango dregs fruit leathers had a yellow (3.0), slightly strong taste (>2.5), smooth texture (2.8–3.0), and soft (3.0).