The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas

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.

Mohammadi Shendi H.; ZOMORODI SH.

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

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:4 Page(s): 45-55

Download Full-Text

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

Persian Verion

View:

528

Download:

Cites:

Information Journal Paper

Title

The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas

Author(s)

Mohammadi Shendi H. | ZOMORODI SH. | Issue Writer Certificate

Keywords

BananaQ1

Date syrupQ1

PastilleQ1

PectinQ1

TextureQ1

Sensory propertiesQ1

Abstract

In this study, the effect of Pectin and Date syrup on the color indexes, textural and Sensory properties of Banana Pastille were investigated. The variables were including the amount of Pectin gum in 3 levels, 0. 1, 0. 3 and 0. 4 % and Date syrup in 4 levels, 0, 10, 20 and 30 %. The results showed that with increasing the amount of Pectin, b* index increased. With increasing of Date syrup also a* and b* indexes increased and L* index decreased. In all samples containing Pectin, with increasing Date syrup, hardness decreased. Alas hardness decreased with increasing Pectin up to 3. 0 % but increasing Pectin amount till 0. 5 % increased. Also Pectin led to increase of elasticity, chewiness, cohesiveness and gumminess but decreased adhesiveness. Date syrup also led to increase elasticity, chewiness, adhesiveness and cohesiveness of treatments. The results of sensory evaluation showed that the Sensory properties of Pastille, the Pectin leading to decreased overall acceptance score but Date syrup, leading to increased acceptance score of Pastille samples. According of the results obtained in this study, using 0. 3 % Pectin and 20% Date syrup for production of Banana Pastille is recommended.

Cites

No record.

References

No record.

Cite

APA: Copy

Mohammadi Shendi, H., & ZOMORODI, SH.. (2018). The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(4 ), 45-55. SID. https://sid.ir/paper/365636/en

Vancouver: Copy

Mohammadi Shendi H., ZOMORODI SH.. The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(4 ):45-55. Available from: https://sid.ir/paper/365636/en

IEEE: Copy

H. Mohammadi Shendi, and SH. ZOMORODI, “The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 4 , pp. 45–55, 2018, [Online]. Available: https://sid.ir/paper/365636/en

Related Journal Papers