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Nowadays, the increasing demand for healthy foods has led to application of natural ingredients such as fruits in the formulation of food products. In this study, date waste (grade two) has been used in the formulation of a kind of nutritious jelly candy (up to 30%) with substitution of agar gum instead of gelatin (0, 15, 25 and 35%). Then physicochemical properties (moisture, dry matter, total ash, water activity, and color indices), texture characteristics (hardness, adhesiveness, springiness, stringiness and fracturability) and sensorial properties of the samples were analyzed and one-way ANOVA test at significant level of 95% was used for statistical analysis. The result showed that addition of date puree into jelly candy formula decreased moisture content, L* and b*, significantly (P<0.05) while total ash, a*, adhesiveness and stringiness showed an increasing manner (P<0.05). But effect of adding date puree on water activity and other texture characteristics including hardness, springiness and fracturability was not significant (P>0.05). Substitution of gelatin with agar (to 35%) resulted to decrease in moisture content and increase of total ash, color parameters and texture characteristics (P<0.05) while its effect on the other texture characteristics and water activity was not significant (P>0.05). The result of sensory evaluation indicated that the jelly candy containing 100% gelatin (agar free) recognized as the best specimen because of obtaining the suitable physicochemical properties and desirable texture.

Keywords: Date waste, Agar, Jelly candy, Functional food.

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