Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 10, Issue 1 - Serial Number 27, April 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i1.34679

Authors

Esmail Khazaei^* ; Fakhri Shahidi¹; Seyed Ali Mortazavi²; Mohebbat Mohebbi

¹Ferdowsi University of Mashhad (FUM)

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the means were compared at significance level of 5 % by Duncan test. The results indicated that guar had a significant effect on the moisture content of final product. Textural properties of the kiwi pastille were influenced by the type and amount of hydrocolloids. Synergistic effects of agar and guar on the textural properties were also observed. While all products were acceptable regarding sensory properties, the samples prepared with 1% agar and 1% guar obtained the highest score.

Keywords

Agar; Guar; Kiwi Pastille; Texture Profile Analysis; Sensory evaluation

References