Effect of pectin and glucose syrup concentrations on physicochemical properties and sensory acceptance of carrot leather

Abstract

Carrot consumption has been increasing over the past few years as it is found to be nutritious with essential vitamins and minerals. However,. it is seasonal in nature and highly susceptible to moisture loses, leading to loss of fresh appeal and degradation of rigidity. Vegetable leather is one of the alternative products that can be produced from carrot. The objectives of this study were to determine effect of pectin and glucose syrup concentrations on physicochemical properties and sensory acceptance of carrot leather. Samples were produced with different pectin concentrations (0.8%, 1.6%, 2.4% and 3.2%) and different glucose syrup- concentrations (0%, 10% and 20%). Interaction between pectin and glucose syrup concentrations significantly affected (p<0.05) several textural properties (hardness, .adhesiveness, cohesiveness and chewiness) and sensory acceptance (color, texture and overall acceptance) of carrot leather. Meanwhile, pectin concentration alone significantly affected (p<0.05) springiness, gumminess and tensile strength of carrot leather. At the same time, glucose syrup concentration alone significantly affected (p<0.05) water activity, lightness, redness and protein content of the leather. Better physical properties and sensory acceptance were gained from the sample produced with 1.6% (w/w) pectin and 200/o (w/w) glucose syrup. These results showed that carrot leather has potentials to be introduced as a new dried product in order to increase the variety of carrot products in the world.