Effect of hydrocolloids on textural and sensory quality of date-mango leather

Abstract

The date fruit is rich in phytochemicals like phenolics, carotenoids, anthocyanins and flavonoids. In addition also providing fiber, carbohydrate, vitamins and minerals. Date is not commonly used in the form of products. Hence, efforts were made to prepared leather from 100% date and date: mango combination at 60:40 ratio. To improve the textural quality of leather the hydrocolloids such as pectin and carboxy methyl cellulose were used at 0.5, 1 and 1.5 %w/w level.the resultant leather was evaluated for its sensory quality on a 9 point hedonic scale to decide best quality leather. The sensory level ranked the best product at 1% level of pectin and carboxy methyl cellulose with respect to color, flavour, texture and overall acceptability. The best selected product was also studies for textural parameter. The results revealed that hardness and gumminess increased with addition of hydrocolloids.