APPLE PASTILLE FORMULATION AND EVALUATION OF DIFFERENT FORMULA BASED ON SENSORY PROPERTIES AND WATER ACTIVITY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHAHIDI F.; KHALILIAN S.; MOHEBBI M.; FATHI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:2 Page(s): 129-136

Download Full-Text

Persian Verion

View:

2,761

Download:

Cites:

Information Journal Paper

Title

APPLE PASTILLE FORMULATION AND EVALUATION OF DIFFERENT FORMULA BASED ON SENSORY PROPERTIES AND WATER ACTIVITY

Author(s)

SHAHIDI F. | KHALILIAN S. | MOHEBBI M. | FATHI M. | Issue Writer Certificate

Keywords

APPLEQ2

FRUIT PASTILLEQ3

SENSORY EVALUATIONQ2

WATER ACTIVITYQ2

Abstract

In this research, the possibility of production of a new nutrient fruit-based product prepared by applying APPLE puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different APPLE pastille formulations were produced. WATER ACTIVITY and sensory attributes of the samples were evaluated. Means were compared at significance level of 5% by Duncan test. The regression relationships were calculated. The results indicated that independent variables (starch, gelatin and sweeteners) have significant effects on dependent variables (water activity and sensory parameters). The sample containing 1.5% gelatin, 7.5%liquid glucose and 7.5% sucrose with optimal WATER ACTIVITY of semi-dried products had the highest acceptance and been chosen as the best formula which could be produced in large scale.

Cites

No record.

References

No record.

Cite

APA: Copy

SHAHIDI, F., KHALILIAN, S., MOHEBBI, M., & FATHI, M.. (2011). APPLE PASTILLE FORMULATION AND EVALUATION OF DIFFERENT FORMULA BASED ON SENSORY PROPERTIES AND WATER ACTIVITY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(2), 129-136. SID. https://sid.ir/paper/143718/en

Vancouver: Copy

SHAHIDI F., KHALILIAN S., MOHEBBI M., FATHI M.. APPLE PASTILLE FORMULATION AND EVALUATION OF DIFFERENT FORMULA BASED ON SENSORY PROPERTIES AND WATER ACTIVITY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(2):129-136. Available from: https://sid.ir/paper/143718/en

IEEE: Copy

F. SHAHIDI, S. KHALILIAN, M. MOHEBBI, and M. FATHI, “APPLE PASTILLE FORMULATION AND EVALUATION OF DIFFERENT FORMULA BASED ON SENSORY PROPERTIES AND WATER ACTIVITY,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 2, pp. 129–136, 2011, [Online]. Available: https://sid.ir/paper/143718/en

Related Journal Papers