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- Title
Physicochemical properties, sensory attributes and consumer preference of soursop leather.
- Authors
Ávila de Hernández, Rita M.; Mujica de Soto, María V.; Hernández Caraballo, Edwin A.; Giménez Machado, Aracelis J.; González de Rangel, Marie T.; Pérez de Camacaro, María
- Abstract
A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric acid (0-1%) produced five treatments. The optimum mixture, viz., TII (80:20:0), and the midpoint mixture, viz., TV (89.5:10:0.5), were finally selected, using an acceptability test (taste and color) with an untrained panel. These two treatments were evaluated, recording the variation of total soluble solids (TSS), pH, titratable acidity, ascorbic acid, total polyphenols, and color (chroma, hue angle, browning index and total color difference) every 15 days for a 45-day period. It was determined that it can be prepared from the soursop pulp, a leather with high acceptability (taste; color): TIV (8.68; 7.90) and TII (8.51; 7.72) on a 12-point scale. Significant changes in TSS, pH, titratable acidity, total polyphenols, and color (chroma, browning index, and total color difference) were observed during the 45 days of storage at room temperature. Both ascorbic acid and total polyphenol content make the soursop leather a product with potentially healthy characteristics.
- Subjects
CONSUMER preferences; LEATHER; VITAMIN C; CITRIC acid; SUGAR
- Publication
Revista Facultad Nacional de Agronomía Medellín, 2020, Vol 73, Issue 2, p9189
- ISSN
0304-2847
- Publication type
Article
- DOI
10.15446/rfnam.v73n2.83402