EFFECTS OF SUGAR, SALT AND CHILI ON THE QUALITY OF FRUIT LEATHER FROM A SOURSOP - TAMARIND MIXTURE WITH CHILI SALT

Abstract

This study aimed to examine the percentage of sugar, salt and chili powder added to soursop –tamarind jam to increase product quality. Sugar, salt and chili powder are added to pureed soursop –tamarind with ratios sugar 40°Brix, 50°Brix, 60°Brix; 0,5%, 1,0%, 1,5% salt; 0,1%, 0,2%, 0,3% chili powder. The effects of added sugar, salt and chili on the colour, hardness and the sensory quality of jam were determined. At adding ratios of sugar to obtain 50°Brix, 1,0% salt and 0,2% chili powder, soursop – tamarind jam with chili salt had orange-yellow colour, flexible structure and the optimal sensory quality.