Effect of adding pectin and potassium metabisulfite on organoleptic and quality properties of apple leather

Abstract

Samples of apple leather were prepared from fresh yellow mountain Syrian apple pulp. Effect of adding sucrose (18%), potassium metabisulfite (0.0057%) and pectin (0.2%) on quality characteristics of dried apple leathers by hot air (60°C) were studied. Results showed an increase in the content of fresh apple pulp from total phenols (97.09 mg/100g dry weight), antioxidant activity (86.09%), water content (83.5%), total sugars (15.70 g/100g dry weight) and ash (0.69%), also color indices (L*, a*, b*) were reached to (60.60, 0.10, 36.54) respectively. Processed apple leathers sample by adding potassium metabisulfite showed a significant increase in total sugars content (79.50 g / 100 g dry weight), ash (1.34%), total phenols (115.64 mg / 100 g dry weight), antioxidant activity (89%), color indices (L*, a*, b*) which amounted to (75.35, -0.31, 22.97), respectively, compared with samples processed by adding pectin and control samples. Processed leather samples by adding pectin had a better sensory acceptance in terms of

taste, odor, color, texture and general acceptance compared with Processed leather samples by adding potassium metabisulfite and control samples.