Volume 19, Issue 132 (2023)                   FSCT 2023, 19(132): 1-15 | Back to browse issues page

‎ 10.22034/FSCT.19.132.1
‎ 20.1001.1.20088787.1401.19.132.1.4

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Karbalaee Esmaeili N, Arianfar A. Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties. FSCT 2023; 19 (132) :1-15
URL: http://fsct.modares.ac.ir/article-7-49759-en.html
Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties
Nafiseh Karbalaee Esmaeili1 , Akram Arianfar 2
1- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , a_aria_1443@yahoo.com
Abstract:   (610 Views)
Vegetable, fruit and medicinal plant based snacks,  have more acceptance and attractiveness than other ones. Citrus aurantium due to its Functional and nutritional factors, demand to consume it product. The aimed of this study was the production of Citrus aurantium based product which we named it Citrus aurantium Mill pastille. For this purpose, gelatin-pectin Mix Ratio (%5/5,7/3,9/1 and 10)and suger and isomalt was used as sweetner..The results showed by increasing the level of pectin, moisture was decreased, acidity and brix were increased. The results also suggest that texture characteristics with increasing pectin Hardness, Cohesiveness, Springiness and Chewiness increased. According to the results obtained from samples containing isomalt with ratio gelatin 9 pectin 1 a better ability to replace sugar And due to the appropriate nutritional characteristics,The pastilles known as functional food.
Keywords: Functional Pastille, Pectin, Citrus aurantium, Physicochemical, properties texture
Full-Text [PDF 864 kb]   (307 Downloads)    
Article Type: Original Research | Subject: Hydrocolloids, emulsion
Received: 2021/02/1 | Accepted: 2021/12/18 | Published: 2023/03/1
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