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Roselle-pineapple leathers added with maltodextrin and hydrocolloids (locust bean gum and xanthan gum) were formulated to develop a new healthy-functional snack. The optimisation was carried out by the response surface methodology using a 5-level central composite rotatable design. The optimised fruit leather (pH= 3.2, TSS= 75°Brix) were dehydrated and subjected to physicochemical and antioxidant analyses as well as sensorial evaluation. The combination of 0.2% xanthan gum – 0.2% locust bean gum – 1.0% maltodextrin significantly maintained the fruit leather's colour and increased its extensibility. However, it significantly had lower (p < 0.05) total phenolic, total flavonoid, ferric reducing ability of plasma and 2,2-diphenyl-1picrylhydrazyl radical-scavenging activity of the optimised fruit leather as compared to the control sample. Untrained panellists have assessed the sensory acceptability of the formulated snack food. They preferred the optimised roselle-pineapple leather added with maltodextrin and hydrocolloids as compared to the control roselle-pineapple leather.

PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF OPTIMISED ROSELLE-PINEAPPLE LEATHER