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<p><i>Coffea liberica</i> is notable for its distinctive flavor profile and high antioxidant content but remains relatively underexplored in food applications. Syneresis—the undesirable expulsion of water from agar-based gels—can compromise texture and accelerate microbial spoilage, thereby reducing product stability. This study investigated the effects of pectin incorporation on syneresis, physicochemical properties, and sensory attributes of <i>Coffea liberica</i>-infused dried jelly. Increasing pectin concentrations significantly reduced syneresis (<i>p</i> &lt; 0.05), with the highest pectin level yielding the lowest value (0.05 ± 0.04%) compared to the control (2.62 ± 0.46%). Texture profile analysis revealed enhanced gel strength (2623.50 ± 53.86&#xa0;g), springiness (0.90 ± 0.01), gumminess (2638.19 ± 41.16 g), chewiness (2319.88 ± 24.55 g), and resilience (0.48 ± 0.01) as pectin levels increased. Colorimetric analysis indicated that while the primary color parameters remained stable, variations in gelation kinetics and coffee particle distribution influenced overall appearance. Furthermore, higher pectin concentrations were associated with a lower pH (2.32 ± 0.01). Sensory evaluation showed significant improvements in appearance (8.06 ± 0.86), color (7.90 ± 0.95), texture (7.88 ± 0.89), gumminess (7.72 ± 1.03), and overall acceptability (8.18 ± 0.94) with increasing pectin content. Overall, these findings highlight the role of pectin in enhancing the structural integrity, stability, and sensory quality of <i>Coffea liberica</i>-infused dried jelly, demonstrating its potential for use in functional and specialty food products.</p>

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Influence of pectin on the physicochemical properties, structural characteristics, and sensory quality of Coffea Liberica-infused dried jelly

  • 期刊论文

  • 发表日期：

    2026年3月3日

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  • Nur Aliyaniyani Izani,
  • Fadhilah Jailani,
  • Lay Jing Seow,
  • Mohammad Alrosan,
  • Eng Keng Seow

摘要

Coffea liberica is notable for its distinctive flavor profile and high antioxidant content but remains relatively underexplored in food applications. Syneresis—the undesirable expulsion of water from agar-based gels—can compromise texture and accelerate microbial spoilage, thereby reducing product stability. This study investigated the effects of pectin incorporation on syneresis, physicochemical properties, and sensory attributes of Coffea liberica-infused dried jelly. Increasing pectin concentrations significantly reduced syneresis (p < 0.05), with the highest pectin level yielding the lowest value (0.05 ± 0.04%) compared to the control (2.62 ± 0.46%). Texture profile analysis revealed enhanced gel strength (2623.50 ± 53.86 g), springiness (0.90 ± 0.01), gumminess (2638.19 ± 41.16 g), chewiness (2319.88 ± 24.55 g), and resilience (0.48 ± 0.01) as pectin levels increased. Colorimetric analysis indicated that while the primary color parameters remained stable, variations in gelation kinetics and coffee particle distribution influenced overall appearance. Furthermore, higher pectin concentrations were associated with a lower pH (2.32 ± 0.01). Sensory evaluation showed significant improvements in appearance (8.06 ± 0.86), color (7.90 ± 0.95), texture (7.88 ± 0.89), gumminess (7.72 ± 1.03), and overall acceptability (8.18 ± 0.94) with increasing pectin content. Overall, these findings highlight the role of pectin in enhancing the structural integrity, stability, and sensory quality of Coffea liberica-infused dried jelly, demonstrating its potential for use in functional and specialty food products.