Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (A(w)), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste.

Automated summary

The study evaluated the effects of dipping solutions containing citric acid and Moringa oleifera leaf extract powder on the storage stability and consumer acceptability of dried apple slices. Results showed that the CMO pre-treatment effectively reduced browning and inhibited microbial growth, while dried apple slices pre-treated with 2% CA and 0.1% MOLEP were acceptable to consumers.