The effect of different formulation and cooking time on the quality parameters in the production of goji berry leather

Goji berry known for its high nutritional value, is an important fruit for human nutrition and health. Goji berry farming is widely done in many countries of the world in it is Turkey in recent years has begun to attach importance to the farming. In this study goji berry (Lycium barbarum L.) was processed to fruit leather one of the important traditional products in Turkey. With this study the effect of different formulation and cooking time on the quality parameters in the production of goji berry leather was investigated. The analyzes were performed on goji berry fruit and goji berry leather samples. In goji berry fruit was determined as pH value 5,18, titration acidity value 2,16%, dry matter content 89,40%, ash content 4,30%, water activity (aw) value 0,35, protein content 13,18%, HMF content 9,38 mg/kg, total phenolic content 9,05 µg GAE/g, total sugar content 59,26%, reducing sugar content 57,35%, sucrose content 1,90%, L* value 40,33, a* value 22,97, b* value 33,00, C* value 40,21, H° value 55,15. In goji berry leather samples was determined as pH value 4,96-4,99, titration acidity value 2,97-3,23%, dry matter content 84,78-87,69%, ash content 3,12-4,27%, water activity (aw) value 0,37-0,38, protein content 14,71-15,66%, HMF content 17,33-34,51 mg/kg, total phenolic content 7,14-7,89 µg GAE/g, total sugar content 61,18-63,89%, reducing sugar content 60,13-61,89%, sucrose content 0,91-2,25%, thickness value 0,74-0,89 mm, hardness value 17,09-33,27, stickiness value 4,10-23,34, cohesiveness value 0,85-1,00, elasticity value 0,88-0,97, chewability value 12,85-30,85, L* value 27,27-32,66, a* value 8,62-10,32, b* value 7,06-8,59, C* value 11,15-12,81, H° value 39,31-41,13. As a result of sensory evaluation of fruit leather samples, color score 3,80-4,27, smell score 3,53-4,00, taste score 2,93-4,00, the feeling left in the mouth score 2,93-3,93 and general acceptability score 3,27-4,20 is was determined as. The ingredient (starch and flour) was found statistically significant on pH value, protein content, HMF content, reducing sugar content and cohesiveness value (p<0,01) with total sugar content, hardness value and L* value (p<0,05). The cooking time (10, 15 and 20 minute) was found statistically significant on pH value, titration acidity value, dry matter content, ash content, HMF content, total phenolic content, total sugar content, reducing sugar content, sucrose content, hardness value, stickiness value, cohesiveness value, chewability value, L* value, the feeling left in the mouth score and general acceptability score (p<0,01) with a* value and b* value (p<0,05).