EVALUATING TEXTURAL PROPERTIES AND ACCEPTANCE OF FRUIT PASTILLE BASED ON CANTALOUPE PUREE AND THEIR RELATIONSHIPS USING RESPONSE SURFACE AND PRINCIPAL COMPONENT ANALYSIS METHODS

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

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:5 | Issue:4 (18) Page(s): 75-81

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Title

EVALUATING TEXTURAL PROPERTIES AND ACCEPTANCE OF FRUIT PASTILLE BASED ON CANTALOUPE PUREE AND THEIR RELATIONSHIPS USING RESPONSE SURFACE AND PRINCIPAL COMPONENT ANALYSIS METHODS

Author(s)

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

Keywords

CANTALOUPEQ2

PASTILLEQ1

TEXTURAL PARAMETERSQ2

PRINCIPAL COMPONENT ANALYSISQ2

SENSORY ACCEPTANCEQ2

Abstract

CANTALOUPE PASTILLE is a novel as well as healthy fruity product, also it involves suitable processing techniques for decreasing its wastage. Texture perception is an important factor in consumer SENSORY ACCEPTANCE also according to international standards, texture is a sensory attribute that must be evaluated by sensory assessors but in industry it is measured by texture analyzers. This study was done being informed from relationships between sensory perception and objective values of CANTALOUPE PASTILLE TEXTURAL PARAMETERS. Results of study for textural properties with response surface showed that hardness, cohesiveness and chewiness increased when pectin concentration was raised but xanthan concentration declined. PC plot of dependent variables illustrated that hardness and chewiness of samples which were scored by sensory assessors had closely relationships with the same when they were measured by texture analyzers. Also it was observed that there was a reversive relationship among hardness, rubber and chewiness with adhesiveness. It means when values of hardness, rubber, chewiness and cohesiveness increase also CANTALOUPE PASTILLE acceptance score enhances but value of adhesiveness decreases.

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APA: Copy

KHALILIAN, S., SHAHIDI, F., ELAHI, M., & MOHEBBI, M.. (2014). EVALUATING TEXTURAL PROPERTIES AND ACCEPTANCE OF FRUIT PASTILLE BASED ON CANTALOUPE PUREE AND THEIR RELATIONSHIPS USING RESPONSE SURFACE AND PRINCIPAL COMPONENT ANALYSIS METHODS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 75-81. SID. https://sid.ir/paper/395140/en

Vancouver: Copy

KHALILIAN S., SHAHIDI F., ELAHI M., MOHEBBI M.. EVALUATING TEXTURAL PROPERTIES AND ACCEPTANCE OF FRUIT PASTILLE BASED ON CANTALOUPE PUREE AND THEIR RELATIONSHIPS USING RESPONSE SURFACE AND PRINCIPAL COMPONENT ANALYSIS METHODS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):75-81. Available from: https://sid.ir/paper/395140/en

IEEE: Copy

S. KHALILIAN, F. SHAHIDI, M. ELAHI, and M. MOHEBBI, “EVALUATING TEXTURAL PROPERTIES AND ACCEPTANCE OF FRUIT PASTILLE BASED ON CANTALOUPE PUREE AND THEIR RELATIONSHIPS USING RESPONSE SURFACE AND PRINCIPAL COMPONENT ANALYSIS METHODS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 75–81, 2014, [Online]. Available: https://sid.ir/paper/395140/en

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