Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices...

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Bibliographic Details
Published in:Foods 2022-03, Vol.11 (7), p.984
Main Authors: Arendse, Washiela, Jideani, Victoria
Format: Article
Language:English
Subjects:
Acceptability
Acidity
apple
Apples
browning
Citric acid
Color
Consumers
Dipping
dried
E coli
Food
Food science
Fruits
Leaves
Microorganisms
Moisture effects
Moringa oleifera
Oxidation
Physical tests
Plant extracts
Potassium
Potassium sorbate
Powder
Product development
Sensory perception
Shelf life
Storage stability
Texture
Water activity
Yeast
Yeasts
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Summary:The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (A ), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11070984