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