Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree

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.