Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes

Abstract The aim of the present study was to develop a mixed leather of acai, banana, peanut, and guarana syrup with nutritional characteristics, high fiber content and energy value using hydrocolloids agar and gellan gum as a binding agent. For this purpose, different concentrations of these hydrocolloids were evaluated in the development of mixed leather. The following formulations were developed: agar (0.50%) and gellan gum (0.50%), as (A050/G050); agar (0.75%) and gellan gum (0.25%), as (A075/G025); and agar (1.0%), as (A1). The concentration of dietary fiber in the formulation containing 0.50% of agar demonstrated significant differences in comparison to the other samples (p