Effect of pectin and maltodextrin and drying temperature on qualities of tamarind leather

Effect of pectin and maltodextrin and drying temperature on qualities of tamarind leather

Thidarat Juthong*, Rutrada Theppradit, Jitkanya Jitkaew, Onanong Kasemsa

* Department of Food Science and Technology, Faculty of Agro and Bio-Industry, Thaksin University, Phatthalung, Thailand

ABSTRACT: Tamarind leather is a snack or dessert that produced from tamarind based products in dried sheet form. The tamarind leather ingredients were 25% tamarind paste, 25% sugar, 0.75% pectin and maltodextrin, 1% salt and 48.25% water. The study was aimed to determine the effects of pectin and maltodextrin on qualities of tamarind leather. The various percentage ratio of pectin to maltodextrin at 3:0, 2:1, 1:1, 1:2 and 0:3 were investigated to improve the appearance of the product. The amount of both pectin and maltodextrin did not effect on total soluble solids and moisture content of dried tamarind leather that presented 11.8-15%. The highest transparent acceptability score was found at the ratio 2:1 when compared with control at ratio 3:0. Furthermore, the drying temperature was conducted at 60, 70 and 80 oC. The moisture content and aw of tamarind leather revealed equilibrium condition after 8 hr of drying time at all temperature. There was no significant different (p ≤0.05) of drying temperature on sensory evaluation of tamarind leather. The range of moisture content and aw was 15.9816.50% and 0.541-0.577, respectively. The drying temperature at 60 oC was appropriated and selected to study microbiological properties during storage at room temperature and 4oC. Yeast and mold were found >3×104 CFU/g when the product was stored at room temperature for 5 days but yeast and mold were not found during storage at 4 oC.

KEYWORDS: tamarind leather, fruit leather, pectin, maltodextrin

CORRESPONDENCE: Thidarat Juthong