Volume 11, Issue 42 (2014)
FSCT 2014, 11(42): 19-30 |
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Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree
Khalilian, S. 1 , Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4. FSCT 2014; 11 (42) :19-30
URL: http://fsct.modares.ac.ir/article-7-2526-en.html
URL: http://fsct.modares.ac.ir/article-7-2526-en.html
Abstract: (8630 Views)
The aim of this study was evaluation of sensory properties and color parameters cantaloupe pastille. Independent variables was pectin in range 0.2-0.5% and xanthan in 0-0.3%. Effect of pectin and xanthan on sensory properties evaluated by multivariate ANOVA. The results showed only total pectin levels on sensory properties was significant (Hotelling Trace, p £0.05). The percentile distribution showed that the sample containing 0.2 % pectin and xanthan 0.3 % had highest score of favor color and appearance acceptability. The sample containing 0.5% pectin and no xanthan had lowest score of flavor. The sample containing 0.5% pectin and xanthan 0.3 % had highest score adhesiveness. Effect of pectin and xanthan on color parameters (L*a*b*) was significant (p £0.05). The assessment of relationships between color parameters and color sensory evaluation with using PCA method indicated that maximum of a* and L* values cause to acceptance score were decreased.
Keywords: Key word: Image processing, Color Parameters, Cantaloupe, Sensory properties, Percentile distribution, PCA
Received: 2011/05/29 | Accepted: 2012/10/29 | Published: 2014/04/21
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