Mulberry pastille (Jel Mac) formulation and evaluation of the different amounts of agar and pectin effects on texture, sensory properties, color and water activity

Novel fruity products is object of some investigations and in parallel of it, different compositions of hydrocolloids and others additionalmaterial have been used in its formulations. In this research, a new product from white Mulberrycalled pastille (Jel Mac) was formulated. The effects of agar(0.5%, 1% and 2%) and pectin (0%, 0.5% and 1%) on texture,sensory properties, color and water activity wereanalyzed.The experimental design was factorial in frame of completely randomized which was performed in replications.The results showed thatincreasing the level of agar and pectin in the formulation reduced the water activity of thesamples. The L* value ofMulberry pastille increased with increasing hydrocolloids concentration. However a*and b* values of samples decreased when the amount of hydrocolloids increased. Based on the results obtainedfrom texture and sensory evaluation, the total acceptability of Mulberry pastille was very good. In theoptimum point, pectin and agar levels were found to be 1 and 0.5%, respectively.