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ISHS Acta Horticulturae 1292: XXX International Horticultural Congress IHC2018: International Symposium on Fruit and Vegetables for Processing, International Symposium on Quality and Safety of Horticultural Products and VII International Symposium on Human Health Effects of Fruits and Vegetables

Effective moisture diffusivity, colour and consumer acceptability of marula (Sclerocarya birrea) fruit leather as affected by drying hot air temperature and added sugar

Authors:   P.F. Ndlovu, O.C. Wokadala, S.Z. Tesfay, S.P. Lepule, M.E.K. Ngcobo, R.R. Mphalele
Keywords:   indigenous fruit, quality parameter, activation energy, sensory attribute, browning index, consumer perception
DOI:   10.17660/ActaHortic.2020.1292.15
Abstract:
Drying was used as a new approach of preserving marula (Sclerocarya birrea) fruit. The effect of forced convection drying hot-air temperature (50, 60, 70C) and added sugar (0, 5, 10% w/w) on the moisture diffusivity, colour and consumer acceptability of marula fruit leathers was studied. Moisture diffusivity (5.4510‑8 - 1.2810‑7 m2 s‑1) and activation energy (20.7-31.7 kJ mol‑1) increased with hot air temperature and sugar content. Browning (-59.1-694.9) and yellowness indices (60.4-68.1) significantly (p≤0.05) increased with drying temperature and decreased with added sugar content. The sugar content influenced the organoleptic texture, overall consumer acceptability and willingness-to-buy while temperature was negatively correlated with all parameters. The presented research provides a basis for marula fruit leather processing and further research into dried marula fruit products.

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