Volume 20, Issue 139 (2023)                   FSCT 2023, 20(139): 14-34 | Back to browse issues page


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1- MSc Graduated, Department of Food Science and Technology, Faculty of pharmaceutical sciences, Islamic Azad University of Medical sciences, Tehran, Iran
2- Assistant Professor, Food Technology, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran , rahimi.somayeh@gmail.com
Abstract:   (355 Views)
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.
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Article Type: Original Research | Subject: Food Chemistry
Received: 2021/06/2 | Accepted: 2022/12/31 | Published: 2023/09/1

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