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Effect of Storage on the Physico‐Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers
Author(s) -
ConchaMeyer Anibal A.,
D'Ignoti Valeria,
Saez Barbara,
Diaz Ricardo I.,
Torres Carolina A.
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13214
Subject(s) - kiwi , preservative , titratable acid , food science , chemistry , browning , brix , antioxidant , water activity , moisture , water content , organic chemistry , sugar , geotechnical engineering , engineering
Strawberry and kiwi leathers were used to develop a new healthy and preservative‐free fruit snack for new markets. Fruit puree was dehydrated at 60 °C for 20 h and subjected to accelerated storage. Soluble solids, titratable acidity, pH, water activity ( a w ), total phenolic (TP), antioxidant activity (AOA) and capacity (ORAC), and color change (browning index) were measured in leathers, cooked, and fresh purees. An untrained panel was used to evaluate consumer acceptability. Soluble solids of fresh purees were 11.24 to 13.04 °Brix, whereas pH was 3.46 to 3.39. Leathers presented an a w of 0.59 to 0.67, and a moisture content of 21 kg water/100 kg. BI decreased in both leathers over accelerated storage period. TP and AOA were higher ( P ≤ 0.05) in strawberry formulations. ORAC decreased 57% in strawberry and 65% in kiwi leathers when compared to fruit puree. TP and AOA increased in strawberries during storage. Strawberry and Kiwi leathers may be a feasible new, natural, high antioxidant, and healthy snack for the Chilean and other world markets, such as Europe, particularly the strawberry leather, which was preferred by untrained panelists.