| dc.description.abstract | This study was conducted to investigate effects of various pectin amounts added
(0, 0.5, 1, 1.5 and 2%) and drying temperatures (40, 50, 60, 70, 80, 90 and
1000C) on antioxidant properties of mulberry fruit leathers. Determination of
total phenolic content (TPC), total anthocyanin content (TAC), antioxidant
capacities (AC), L-ascorbic acid content (L-AA), total soluble solids (TSS) and
titratable acidity (TA) of the leathers were carried out. By increasing of drying
temperature, there were significant changes (p < 0.05) in values of TPC (from
1213 to 886 mg GAE/100 g DW) and AC (485 to 205 mM TE/100 g DW). TAC
was also degraded (from 1014 to 378 mg cy-3-glc/100 g DW), led to a decrease
in their AC (414 to 168 mM TE/100 g DW). Similarly trends occurred for TA (1.8
to 1.3%) and L-AA (11.4 to 1.1 mg/100 g DW) and TSS (57.5 to 53.3oBrix).
Adding different pectin amounts also resulted in changes of these properties.
Generally, increasing pectin concentration increased TSS and TA whereas TPC,
TAC, AC and L-AA decreased significantly. In order to maintain the high
antioxidant properties for mulberry fruit leathers, it is suggested from the
current work that drying temperature should be set from 40 to 50oC with 0 –
0.5% of pectin added.
Keywords: Mulberry fruit leather, Drying temperature, Antioxidant capacities,
L-ascorbic acid, Pectin amounts, Total anthocyanin contents, Total phenolic
contents, Sensory evaluation. | en_US |
