Effect of pectin and sucrose concentrations on phsicochemical properties and sensory acceptance of dragon fruit leather

Abstract

Dragon fruit is a tropical fruit that is getting more popular these days. However, shelf life of dragon fruit is short and by processing it into fruit leather, it can help in prolong its shelf life. This study was conducted to determine the effects of pectin and sucrose concentrations on the physicochemical properties and sensory acceptance of dragon fruit leather. Samples were produced with different pectin concentrations (1.5%, 2.0%, 2.5%, and 3.0%) and sucrose concentrations (20%, 25% and 30%). Interaction between pectin and sucrose concentrations significantly affected (p<0.05) water activity and several texture properties (hardness, chewiness and cohesiveness) of dragon fruit leather. Meanwhile, pectin concentration alone significantly affected (p<0.05) pH and some texture properties (tensile strength, adhesiveness and gumminess), while sucrose concentration alone significantly affected (p<0.05) redness, calorie, fat and protein content of samples. Sample with 2.0% pectin and 30% sucrose was suggested because it had better texture and good sensory acceptance. These results showed that dragon fruit leather has potentials to be introduced as a new dried fruit product in order to increase popularity and variety of dragon fruit products in Malaysia.