Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4

Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4

Abstract

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