Effects of pectin supplementation on dehydration, texture, and sensory evaluation of the coffee pulp leather
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Abstract
Coffee fruit pulp is known to be a rich source of fiber and natural antioxidant compounds. Current research has only exploited this source of by-products as fertilizer, animal feed, and new materials, while research in the food industry is still limited. This research aimed to valorize the coffee pulp by developing a new fruit leather product. The research showed that pectin supplementation at a rate of 2%, with a mixing ratio of two types of pectin, including commercial product with high methoxyl pectin (HMP) and commercial low methoxyl pectin (LMP), at the ratios of 1.5:0.5, 1:1, and 0.5:1.5 g/g, significantly affected the physical properties of the dried coffee fruit leather. All the samples supplemented with pectin had higher rupture force values compared to the control samples. Besides, the addition of pectin slightly changed the drying kinetic characteristics of the sample. Moisture diffusivity decreased with the increase in pectin concentration. However, the dried samples with and without pectin had similar drying time, moisture content, and water activity. The supplementation of pectin improved the panelists’ acceptance of the texture but did not affect the color, odor, and taste characteristics of the product. To further enhance the product's structure, optimization of pectin concentration and the mixing ratio of HMP and LMP, needs to be performed.
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References
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