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Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken
Author(s) -
Dursun Derya,
Dalgıç Ali Coşkun
Publication year - 2018
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12899
Subject(s) - response surface methodology , starch , food science , mathematics , box–behnken design , flavor , sensory analysis , sensory system , principal component analysis , process engineering , pulp and paper industry , chemistry , statistics , engineering , biology , neuroscience
Abstract New and additive‐free persimmon fruit leather was planned to produce and obtain a standard product. A Box–Behnken experimental design was employed to characterize the process including hydrocolloid preparation and drying, optimize and investigate the effects of the amount of starch (3, 5, and 7%), product thickness (1, 2, and 3 mm) and convective drying temperature (40, 50, and 60 °C) variables on moisture removal, color, texture profile and sensory attributes. The most preferred leather product was determined evaluating the sensory parameters with Duncan's test ( p < .05). A multi‐criteria optimization based on sensory analysis results was achieved using response surface methodology. The optimum process conditions were 4.73% amount of starch, 1.11 mm thickness and 50.26 °C temperature. The amount of starch and its interaction with the other factors had an important effect on leather production. Pearson and principal component correlation analyses were performed to determine whether a correlation existed between the sensory and instrumental analysis parameters. Mutually supportive results were obtained from subjective and qualitative considerations. Practical applications The study presented the production of persimmon fruit leather as a healthy snack and optimization of the process conditions in the scope of an experimental design, which allowed of reducing the number of experiments. This approach enabled the evaluation of individual and interactional effects of each process parameter on important expectations of consumers for a new food product. It is necessary to discuss the results of instrumental and sensory analysis statistically to obtain a standard qualified product.