Title : Optimization of k-carrageenan in mixed fruit leather: Response surface methodology approach for quality enhancement
Abstract:
This study aimed to develop a sustainable technological strategy for producing nutritionally functional mixed fruit leather using jackfruit, banana, and silverberry. RSM was employed to optimize the formulation, focusing on enhanced textural properties and antioxidant activity. A CCD with 3 center points was used to assess the effects of the independent factors—jackfruit, banana, and κ-carrageenan content—on the dependent variables: chewiness, antioxidant activity and overall sensory acceptability, using a 2nd order polynomial equation. The optimal formulation for minimizing chewiness while maximizing antioxidant activity and overall sensory acceptability of the mixed fruit leather was identified as comprising 69.84 g of jackfruit, 18.13 g of banana and 0.53 g of κ-carrageenan. The results showed good fits with the proposed model for chewiness (R²= 0.99), antioxidant activity (R²= 0.99) and overall acceptability (R²= 0.99). The optimized leather exhibits a balanced nutritional profile, including protein (4.37 g), fiber (3.02 g), carbohydrate (72.46 g), ash (2.54 %), and energy (307.32 kcal) per 100 g. Rich in essential minerals, it contains K (680.8 mg), P (415.74 mg), Ca (482.80 mg), Na (70.80 mg), Mg (512.00 mg), Fe (5.59 mg), Se (1.32 mg), Mn (0.72 mg), Cu (1.77 mg), and Zn (2.03 mg) per 100 g. It also provides substantial amounts of ascorbic acid (43.15 mg), carotenoids (704.12 µg), flavonoids (204.52 mg), phenols (179.53 mg), and antioxidant activity (89.67 %) per 100 g. The addition of κ-carrageenan significantly influenced the texture and the optimized leather also exhibited extended shelf-life stability for 6 months.Thus, the incorporation of κ-carrageenan can enhance texture, enhance nutrient composition and increase the sensory acceptance of, making it a suitable healthy snack selection across all age groups.
