Formula Development of Wapee (Clausena lansium (L.) Skeels) Fruit Leather Product

Abstract

The objective of this study was to investigate the optimal formulation of wapee fruit leather product by using mixture design. Three factors were determined by simplex centroid design; 0-100% sugar, 0-100% citric acid and 0-100% pectin. Then data was analyzed by using response surface methodology. From contour plot, the results showed that three components significantly affected (p≤0.05) the water activity (a ) content, texture profile and sensory score of overall liking. The optimal formulation was composed of 50% sugar, 22% citric acid and 28% pectin. The water activity and sensory score of overall liking were 0.44-0.48 and 6.0 (like slightly).