Abstract—Texture of fruit leather is important and its quality will be affected by different types of hydrocolloid used. In this work, based on statistical designs, a two-level full factorial design was employed to analyse the extensibility of roselle-based fruit leather with the additional of hydrocolloids (0 - 0.5%) and maltodextrin (1 – 5%). The extensibility of fruit leather was measured using tensile grip (A/TG) by TA.XT2i® Texture Analyzer. The influences of four potential independent variables, namely carrageenan (A), xanthan gum (B), locust bean gum (C) and maltodextrin (D) were examined. According to half normal plot analysis, the results showed that xanthan gum, maltodextrin and locust bean gum significantly contributed towards the extensibility of fruit leather with the values of 56.0%, 19.5% and 5.6%, respectively. A near optimum composition for the extensibility of roselle-based fruit leather is as follows; carrageenan, 0.1%; xanthan gum, 0.3%; locust bean gum; 0.3%; and maltodextrin, 1.0%.

Index Terms—Fruit leather, hydrocolloid, roselle, two-level factorial.

Siti Nadiah Shafi’i, Normah Ismail, and Noorlaila Ahmad are with the Faculty of Applied Sciences, Universiti Teknologi MARA, 40450, Selangor, Malaysia(e-mail:sitinadiahshafii@gmail.com,dnoorlaila@salam.uitm.edu.m y, normah@salam.uitm.edu.my).
Mohd Zahid Abidin is with the Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Melaka, Malaysia (e-mail: mohdzahid@micet.unikl.edu.my).
Norziah Mohd Hani is with School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia (e-mail: norziah@usm.my).

Cite:Siti Nadiah Shafi’i, Noorlaila Ahmad, Mohd Zahid Abidin, Norziah Mohd Hani, and Normah Ismail, "Optimization of Hydrocolloids and Maltodextrin Addition on Roselle-Based Fruit Leather Using Two-Level Full Factorial Design," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 387-391, 2013.