In this study the effect of agavin and inulin addition on the microstructural, textural, thermal and sensory properties of apple leathers was investigated. Agavins and inulin were added to leathers at two concentration levels (6 and 4%) individually and as a mixture. Scanning Electron Microscopy (SEM) revealed more compact and less porous matrices in the 6% concentration with respect to the control, influencing leather texture. In formulations with agavins the texture was significantly (p < 0.05) smoother than in those with inulin. No relationship was found between hardness and glass transition temperature (Tg), but there was a significant difference between treated leathers and the control. The acceptability of the product showed a direct relationship with the hardness. There were significant changes in the leathers after storage. Agavins and inulin exhibited different technological properties and considering the texturising effect of the agavins, their potential for use in the food industry is promising.
Keywords: Agavins; Food microstructure; Fruit leather; Prebiotics; Sensory evaluation.
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