Abstract:
The effects of pumpkin addition incorporating up to 800 g pumpkin puree on the characteristics of pineapple leather were investigated. Both control and pumpkin puree
with and without skin incorporated pineapple leather quality were evaluated in terms of textural characteristics, drying curve, color profile, moisture content and fiber content.
The color, aroma, chewiness, sweetness, sourness, balance of sweetness and sourness and overall acceptability for both control and addition of pumpkin puree incorporation of
pineapple leather were sensorically evaluated using effective test. Incorporation of pumpkin puree up to 800 g resulted in increasing in moisture content and fiber content of
the pineapple leathers. However, pumpkin puree incorporating of more than 600 g for addition of pumpkin without skin did not have a significant increase in fiber content and
moisture content for both addition of pumpkin with and without skin. From the findings, there was significant decrease in the textural characteristics where pineapple leather with 200 g to 800 g addition of pumpkin with skin showed more than 50 % tougher and sticker than control formulation. All the drying curve analysis results were significantly different at p< 0.05 where the plotted graph for the moisture Joss dropped drastically for the first hour and almost linear after 3 hours of drying for all the formulation of pineapple leather. Pumpkin puree incorporated with pineapple leather shows significant difference on L
(lightness), a (redness) and b (yellowness) value. Pineapple leather incorporation with 200 g of pumpkin puree was the most preferable among the formulation in sensory evaluation. Pineapple leather for control formulation was more preferable than pineapple leather incorporating with pumpkin puree.
