The effect of hydrocolloids guar and gelatin on texture and sensory properties of mulberry-made pastille

Mulberry is a juicy, sweet and high-caloric fruit, full of minerals, vitamins A and C, tannin and pectin. It also contains high amounts of antioxidant prevents heart-vascular diseases and cancer. Since the Mulberry has a lot water, and sensitive to handling, therefore its maintenance is very hard and its waste is high. Processing of Mulberry and making new products can decrease wastes. The aim of this research is investigation on making pastille of Mulberry. For this purpose, hydrocolloids such as Guar (0, 0.5, 1 %) and Gelatin (0, 1, 2 %) were used in the formulations. The texture and the sensory characteristics of the samples were evaluated with texture analyzer and panel test respectively. The experimental design was factorial in frame of complete randomized was performed in 3 replications. The results showed stiffness and chewiness of texture are directly related to the amounts of gelatin and guar. The adhesion and elasticity of samples texture were inversely proportioned to the amount of guar. The kind of Hydrocolloid and the dose of its usage in formulations had effect on the organoleptic characteristics of final product. The products with hard texture and extra adhesion had the least acceptation among the consumers

کلیدواژه ها:

Mulberry ، Pastille ، Sensory Evaluation ، Texture Profile Analysis