Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Apple Pastille Formulation and Evaluation of Different Formula Based on Sensory Properties and Water Activity

Document Type : Research Article

Authors

Safie Khalilian
Mohebbat Mohebbi 1
Milad Fathi 2

1 Ferdowsi University of Mashhad

2 Isfahan University of Technology

https://doi.org/10.22067/ifstrj.v7i2.10061
Abstract
In this research, the possibility of production of a new nutrient fruit-based product prepared by applying apple puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different apple pastille formulations were produced. Water activity and sensory attributes of the samples were evaluated. Means were compared at significance level of 5%by Duncan test. The regression relationships were calculated. The results indicated that independent variables (starch, gelatin and sweeteners) have significant effects on dependent variables (water activity and sensory parameters). The sample containing 1.5% gelatin, 7.5%liquid glucose and 7.5% sucrose with optimal water activity of semi-dried products had the highest acceptance and been chosen as the best formula which could be produced in large scale.

Keywords: Apple, Fruit pastille, Sensory evaluation, Water activity
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