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Information Journal Paper

Title

APRICOT PASTILLE PRODUCTION AND INVESTIGATION OF WATER ACTIVITY, COLOR PARAMETERS, TEXTURAL PROPERTIES AND SENSORY ACCEPTABILITY

Pages

  27-35

Abstract

 Iran is the second main producer of Prunus armeniaca in the world and production of valuable product for using the post-harvest wastage of this fruit is necessary. In this study the production of new products from apricots (fruit pastille based on apricot puree) by different ratios of xanthan (0, 0.15 and 0.3%) and pectin (0.3, 0.4 and 0.5%) was investigated. the effects of these levels on water activity, textural feature, SENSORY EVALUATION and COLOR parameters of apricot puree-based fruit pastille were studied. This product in term of SENSORY EVALUATION was in the accepted domain. According to the results, the effect of these variables on all parameters was significant. Also sample containing the highest percentage of pectin and xanthan has the highest overall acceptability. Moreover, this sample has desirable COLOR parameters and textural properties, too. As a result, this novel product is consumer acceptable and has the potential to commercially produce.

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    • Cite

    APA: Copy

    FATTAHI, E.. (2017). APRICOT PASTILLE PRODUCTION AND INVESTIGATION OF WATER ACTIVITY, COLOR PARAMETERS, TEXTURAL PROPERTIES AND SENSORY ACCEPTABILITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 27-35. SID. https://sid.ir/paper/72344/en

    Vancouver: Copy

    FATTAHI E.. APRICOT PASTILLE PRODUCTION AND INVESTIGATION OF WATER ACTIVITY, COLOR PARAMETERS, TEXTURAL PROPERTIES AND SENSORY ACCEPTABILITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):27-35. Available from: https://sid.ir/paper/72344/en

    IEEE: Copy

    E. FATTAHI, “APRICOT PASTILLE PRODUCTION AND INVESTIGATION OF WATER ACTIVITY, COLOR PARAMETERS, TEXTURAL PROPERTIES AND SENSORY ACCEPTABILITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 27–35, 2017, [Online]. Available: https://sid.ir/paper/72344/en

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