In the heart of Indonesia, researchers are peeling back the layers of a tropical fruit with a sweet secret. Custard apple, a delicacy beloved for its creamy texture and unique flavor, has a notorious short shelf life. But what if this ephemeral fruit could be transformed into a durable, nutritious snack with a longer lifespan? Syifa Nur Maulida, a researcher from Universitas PGRI Semarang, is leading the charge in this culinary and scientific adventure.
Maulida and her team have been experimenting with fruit leather, a dehydrated fruit product that retains the fruit’s flavor and nutrients. Their latest study, published in Jurnal Pangan dan Agroindustri (Journal of Food and Agro-Industry), explores how different hydrocolloids and cooking times can influence the physical, chemical, and sensory characteristics of custard apple fruit leather.
Hydrocolloids, or gelling agents, are the unsung heroes in the food industry. They can thicken, stabilize, and bind food products, making them crucial in the development of new food products. In this study, Maulida and her team used pectin, carrageenan, and carboxymethyl cellulose (CMC), each with its unique properties.
“The choice of hydrocolloid and cooking time significantly affects the final product,” Maulida explains. “For instance, carrageenan resulted in a higher tensile strength, making the fruit leather less prone to breaking. On the other hand, pectin provided a more pleasant sensory profile.”
The study found that the best treatment resulted in a fruit leather with a light color (L*79.1), a slight red hue (a* 4.9), and a yellowish tint (b* 15). It had a tensile strength of 2.86 MPa, a pH of 4.32, and a total dissolved solids content of 30.3 °Brix. The final product was also rich in nutrients, with a moisture content of 22.55%, ash content of 5.55%, vitamin C content of 24.22 mg/100 grams, total sugar of 54.54%, and antioxidant activity of 58%.
So, what does this mean for the food industry? For one, it opens up new possibilities for custard apple, a fruit often overlooked due to its short shelf life. By transforming it into fruit leather, the industry can tap into a new market, offering consumers a nutritious, convenient snack.
Moreover, this study underscores the importance of hydrocolloids in food product development. As Maulida puts it, “Understanding how different hydrocolloids behave under various conditions can help food scientists create better products.”
The implications extend beyond custard apple. The findings could be applied to other fruits with short shelf lives, potentially reducing food waste and increasing the availability of nutritious snacks. Furthermore, the study’s focus on sensory characteristics highlights the importance of consumer acceptance in food product development.
As for the future, Maulida and her team plan to delve deeper into the sensory aspects of fruit leather, exploring how different processing methods can influence consumer perception. They also aim to investigate the potential of other hydrocolloids and their combinations.
This research is more than just a scientific endeavor; it’s a step towards a more sustainable and innovative food industry. By understanding and harnessing the power of hydrocolloids, food scientists can create products that are not only delicious and nutritious but also environmentally friendly. As Maulida and her team continue to unravel the mysteries of custard apple fruit leather, they are paving the way for a future where no fruit goes to waste.