جستجوی مقالات مرتبط با کلیدواژه « پاستیل » در نشریات گروه « صنایع غذایی »

In order to reduce the sugar consumption in the pastille formulation and improve its nutritional value using Spirulina platensis microalgae, the effect of sugar replacement with stevioside-isomalt, gelatin replacement with Persian gum and effect of using spirulina as a bioactive compound on the physicochemical and textural properties of pastilles were investigated. In order to optimization the production conditions of enriched diet pastille, the response surface method (RSM) in the form of a central composite design were used in 5 levels of sugar replacement with stevia-isomalt (0, 25, 50, 75, 100%), gelatin replacement with persian gum (0, 25, 50, 75,100%) and Spirulina (0, 0.25, 0.50, 0.75, 1%). The results of physicochemical, textural and sensory properties of the selected product were evaluated during 0, 15, 30, 45 and 60 days and compared with the control sample. The results showed that an increase in the percentage of sucrose replacement with stevioside-isomalt and gelatin replacement with persian gum, resulted in an increase and decrease the hardness, respectively. Density and adhesiveness decreased and increased significantly with increasing percentage of sucrose replacement with stevioside-isomalt, respectively. Among the investigated formuls, samples containing 13% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.28% Spirulina; and 60% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.02% Spirulina were determined as the best formulation. Comparison between treatments revealed a moisture reduction and density increment of the optimal samples (p<0.05), while the hardness of the optimal samples did not significantly change during storage time (p>0.05). Results of sensory analysis indicate that control sample had better sensory characteristics (taste, after taste, texture and overall acceptability) than the other samples. The addition of Spirulina platensis microalgae as a functional supplement can improve nutritional properties, especially protein and minerals such as iron in the product.

In recent years, adequate intake of vitamin D has become an important issue that has been the cause of the strong development of bone disease worldwide (Pearce & Cheetham, 2010; Clarke & Page, 2012). Bone softness is a progressive disease in childhood that results in bones softening and bending under body weight (Wharton & Bishop, 2003). Extensive studies have shown that high dietary calcium intake is associated with reduced risk of osteoporosis, hypertension, colon cancer, and renal stones (Singh & Muthukumarappan, 2008). The absorption of calcium in the blood takes the form of calcium ions from the intestinal wall. Increased calcium absorption is due to vitamin D, which is why calcium supplements usually contain vitamin D, so if you consume sources that contain these two substances, the calcium in them will be better absorbed. If there is a substance in the food called oxalate, its calcium absorption is reduced. The regulation of calcium levels in the body is caused by hormones secreted by the thyroid gland (Lau et al., 2000). Vitamin D3 is required to regulate the absorption of calcium and phosphorus from the diet and placement of bone in it. Inadequate calcium intake can also lead to bone softness in children and bone pain, muscle weakness and osteoporosis in adults. The daily requirement for vitamin D3 per adult is 10 micrograms or up to 2000 units per day. This is even higher in childhood and aging (Braegger et al., 2013; Glerup, 2000). Enriching popular foods among children and adolescents, such as snacks and confectionary products, can be a good solution to this problem. Vitamins are one of the most important micronutrients that are vital to human health and are essential for survival in the body. Vitamins are organic compounds that are essential to the metabolism of nutrients, vital to the body, and to the growth and development of health (Dennehy and Tsouronis, 2010). Adding one or more micronutrients to the staple diet is said to be one of the most effective strategies to prevent micronutrient deficiency (Jafarpour and Mazandarani, 2013).

For pastel production, 6 g of gelatin was first dissolved in bloom 260 in distilled water (twice the weight of gelatin) using a magnetic stirrer at 60 ° C in 12 g of water. Simultaneously, sugar syrup (boiling liquid glucose (35 g), sugar (35 g) in 20 ml of water and bubbling to 77-78) was prepared and after lowering the temperature, the gelatin solution was added and the resulting mixture was added to the water bath. Heat (70 °C) (Abbasi et al., 2011) and to reach pH 3± 0.25, citric acid (1.5 g), cherry color (0.03 g) and cherry essential oil (07 (0) g) was added with vitamin D3 (100, IU 100, 70, 40 g) and calcium (1000, 750, 500 g, 100 g / 100 g) and mixed gently to prevent air bubbles from entering . Calcium-free and vitamin D3 samples were used as controls. It should be noted that the calcium consumed was calcium carbonate and the vitamin D3 used in this study was powdered and water soluble. After mixing, the gelatin-sugar solution was poured into the mold with 40 × 5 3 3 mm dimensions and placed in the oven at 37 ° C for 24 hours at room temperature for 24 hours and then cooled to room temperature. The mold came out (Demars & Ziegler, 2001). Chemical tests (amount of brix, acidity and ash) and tissue properties (hardness, cohesiveness and chewiness) were evaluated on the first day, and tests of calcium and vitamin D3 stability and sensory properties (color, taste and odor, texture and acceptance overall) were evaluated at the first day of production, 30 and 60 days. In order to evaluate the quantitative and qualitative characteristics of the data with 10 treatments and 3 replications, one-way ANOVA was used and for comparing the mean of data, Duncan's test was used at 95% confidence level and the two-way ANOVA was used to evaluate the interaction of factors It turned out Minitab 16 software was used to analyze the statistical data and Excel software was used for drawing graphs.

The results showed that the type of treatment (different percentages of calcium and vitamin D3) had a significant effect on chemical properties (brix, acidity and ash content), tissue properties (hardness, cohesiveness and chewiness), calcium and vitamin D3 stability and sensory properties Color, taste and smell, texture and overall acceptance) was positive (p<0.05) while maintenance time had no significant effect (p>0.05). Also, there was a significant difference between control treatment and other treatments (p<0.05). Increasing the amount of calcium, the amount of brix, ash, acidity, tissue properties (hardness, cohesiveness and chewiness), calcium stability and sensory properties of the posterior tissue increased (p<0.05), while there was a significant difference between treatments (p<0.05). The amount of bricks in the present study was higher than the minimum standard of 2682 (80%) in all treatments. The amount of ash obtained in all treatments was lower than the maximum value of 2682 (0.5%) in all treatments. It should be noted that the amount of acidity in the present study was lower than the maximum value of 2682 (2.5%) in all treatments. As the amount of calcium increased due to the increase in calcium, tissue density increased and eventually resulted in increased chewing ability of pastel (Rezaee et al., 2011). There was no significant difference in vitamin D3 between treatments (p>0.05). With the increase in calcium content, the sensory properties of color decreased and there was a significant difference between treatments, while there was no significant difference between the samples with increasing vitamin D3 levels. With the increase of vitamin D3, vitamin D3 increased in Gummy candy, while there was no significant difference between treatments with increasing calcium. By increasing the amount of calcium and vitamin D3, the taste and odor scores and overall acceptance decreased. Treatments 10 (containing 100 mg/100 mg of calcium and 100IU/100mg of vitamin D3) were identified as superior treatments for acidity, ash, brix, vitamin D3 and calcium stability and sensory evaluation (overall acceptance).

According to the results of this study calcium in 1000 mg / 100g and vitamin D in 100 mg IU / 100mg can be used in pastill formulation without adverse effect on sensory properties (general acceptance).

To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory (taste, odor, color, texture and overall acceptance) properties of pastille obtained from fish gelatin. The experiments were performed in a completely randomized design. In this study, 5 treatments with three repetitions were examined. In order to compare the means, Duncan's one-way analysis of variance was used at the 95% confidence level using Minitab software version 16.

According to the results of gel formation temperature, gel melting temperature and gel melting time of fish gelatin were lower than commercial gelatin but gel formation time in fish gelatin was higher than commercial gelatin. Also, the extraction efficiency of gelatin from Kilka fish was 9.204%. Effect of different percentages of extracted fish gelatin on pH, moisture, brix, water activity, color indices (L*, a* and b*), texture properties (adhesiveness, cohesiveness, springiness and gumminess) and sensory evaluation (taste, odor, color, texture and overall acceptance) was significant (p>0.05). The results showed that by increasing the replacement of different percentages of fish gelatin, pH, Brix, L*, all textural histological and sensory evaluation factors decreased and moisture content, water activity and colors a* and b* increased. Differences in pH of gelatins may be due to the type and strength of acid used during the extraction process. Also, due to the replacement of fish with skin and bones in acid and due to having more minerals in the bones than fish meat, more acidic treatment is needed. Therefore, the difference in pH of fish gelatin and cow gelatin can be different depending on the extraction conditions and the type of fish. Hydrochlorothiazine gelatin is a protein that, at temperatures above 35 to 45 degrees Celsius, has a complex structure that dissolves in water and increases brix. The results showed that the amount of water activity of samples containing fish gelatin was higher than commercial gelatin, which could be due to the higher moisture content of gelatin extracted in fish and the extraction conditions and its use in the production of pastilles. The presence of Kilka fish gelatin in the pastel formulation caused the samples to get darken or turn red due to the increase in a * and b * indicators. The reason for the discoloration of the specimens can be due to the presence of carotenoids in the tissues of fish (tonagazantine (yellow), lutein (yellowish-green), beta-carotene (orange), duragazantine (yellow), zaxanthin (orange-yellow), Contagantine (red-orange), astaxanthin (red), and taragzantine (yellow)). The reason for the instability and poor rheological properties of fish gelatin compared to commercial gelatin is mainly related to the low number of proline-rich regions and low amounts of immunoassides (hydroxyproline and proline) in the collagen and gelatin molecules of fish compared to warm-blooded animals. The content of proline and hydroxyproline amino acids in fish gelatin is lower than in animal gelatin, such as pork, which exhibits better viscoelasticity. Therefore, they show weaker viscoelastic properties than commercial gelatin. In addition, fish gelatin contains less alanine, and this amino acid is commonly found in areas rich in proline and hydroxyproline. Most of these amino acids in commercial gelatin are one of the main reasons for their higher viscosity. The release of flavor is significantly related to the texture of the gel, and gelatin gels, due to the harder texture, release less flavor, which in turn reduces the overall acceptance score in samples containing high amounts of gelatin. Watman's filter paper, vacuum pump, ion exchange resin are commonly used to remove odors and derivatives, and vacuum evaporators are used to eliminate the unpleasant odor of fish in order to eliminate odors, dyes, unfavorable fish flavors, and unstressed collagen. However, the smell and taste of the remaining fish of the above methods reduce the sensory evaluation scores in treatments containing fish gelatin, and the main reason for the decrease in sensory evaluation scores in fish gelatins is the persistence of fish odor and taste in gelatin.T2 treatment (containing 50% fish gelatin + 50% commercial gelatin) was selected as superior treatment because of its proximity to control, physicochemical, rheological and sensory evaluation. In general, the results showed that using different percentages of gelatin extracted from Kilka fish had no adverse effect on the physicochemical and rheological properties of pastille and only sensory evaluation reduced due to the taste and odor of Kilka fish. The taste of pastilles produced covered the poor sensory evaluation properties of fish pastels produced from gelatin and used in industrial gelatin production.

The aim of this study was to investigate the feasibility of producing a pastilles based on dates puree and concentrated whey and optimizing its formulation. In order to optimize the production conditions of pastilles based dates and concentrated whey,response- surface methodology was used.In this study,the conditions of production of pastilles product(concentration of xanthan gum (0.1-0.5%)and agar(0.3-0.9%) as well as concentration of whey(5-15%)were optimized to achieve maximum protein and total acceptability and total color index.According to the results of the statistical analysis of the data,a linear model for moisture, water activity, pH and total color index and a quadratic model for total acceptability were selected.The results showed that the concentration of whey had a significant effect on all responses.Increased concentration of whey had a positive effect on moisture of the samples and had a reverse effect on water activity,pH and total color index.The overall acceptability index did not show a steady trend,with a 10% increase in concentrated whey increasing and then decreasing.As the xanthan gum and agar gum content increased, the moisture content of the samples increased,but water activity decreased.The overall acceptability index also showed the highest value in average percentages for the two gums(as was the case for whey).The optimum operating conditions obtained for the jelly production process included xanthan gum concentration of 0.36% (w / w),agar gum concentration of 0.46% (w / w) and concentrated whey 13.92% (w / w).The predicted responses under these conditions were 36.62% moisture content, 0.66% water activity, 3.25 pH, 1.17 protein content,overall acceptability score of 6.56 and total color index of 45.94%.After the evaluation,it was found that the actual results were very close to the model estimates,indicating accurate model prediction.

However, the beneficial effects of fish oil, which is fortified in omega-3 fatty acids, is known. But its high sensitivity to oxidation and the formation of undesirable compounds has limited its use in food systems. Therefore, the purpose of this study was the encapsulation of fish oil in chitosan-stearic acid nanogel, by Pickering emulsion method and import it into a food system (Gummy candy) and investigation the physicomechanical properties of the product. Initially, chitosan-stearic acid nanogel was created by self-assemble method and the results of FTIR confirmed the successful connection between chitosan and stearic acid. Also, SEM image showed that the nanoparticles formation was spherical nearly. In the next step, fish oil Pickering emulsions were prepared in different concentrations using chitosan-stearic acid nanogel and used in formulation of gummy candy and in continue, the texture profile analysis (TPA) and also the measurements of the color indexes of the samples were performed. The results of TPA showed that the existence of the nanogel, increased the Springiness (from% 88.5 to% 92.5) and adhesion (from Ns 0.33 to Ns 0.63) and reduced the hardness (from N 178.6 to N 125.8) of texture of gummy candy samples. On the other hand, the presence of fish oil reduced all of the texture indexes. About the color indexs, the nanogel decreased the L (from 58.13 to 56.46) and a (from -5.5 to -4.4) indexes. Also, the results showed that fish oil in combination with nanogels reduced the color indexes.

In this study, the effect of pectin and date syrup on the color indexes, textural and sensory properties of banana pastille were investigated. The variables were including the amount of pectin gum in 3 levels, 0.1, 0.3 and 0.4 % and date syrup in 4 levels, 0, 10, 20 and 30 %. The results showed that with increasing the amount of pectin, b* index increased. With increasing of date syrup also a* and b* indexes increased and L* index decreased. In all samples containing pectin, with increasing date syrup, hardness decreased. Alas hardness decreased with increasing pectin up to 3.0 % but increasing pectin amount till 0.5 % increased. Also pectin led to increase of elasticity, chewiness, cohesiveness and gumminess but decreased adhesiveness. Date syrup also led to increase elasticity, chewiness, adhesiveness and cohesiveness of treatments. The results of sensory evaluation showed that the sensory properties of pastille, the pectin leading to decreased overall acceptance score but date syrup, leading to increased acceptance score of pastille samples. According of the results obtained in this study, using 0.3 % pectin and 20% date syrup for production of banana pastille is recommended.

Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated for its intrinsic aesthetic value and also allows us to estimate food quality. Synthetic dyes have commonly been applied for food coloring purposes because of their stability against light, oxygen and heat. However, some of these synthetics have been related to toxic effects and it has been reported that their consumption affects children's behaviors. Therefore, synthetic dyes are being increasingly replaced by natural pigments. The principal groups of natural food colorants are anthocyanins, betacyanins, carotenoids, curcuminoids, and chlorophylls. Among these pigments, anthocyanins have gained growing interest because they are widely distributed pigments in nature and represent a wide range of color from red and orange to purple and blue. Berberis b .L (barberry) is the largest genus in the family Berberidaceae and contain about 450–500 species of deciduous or evergreen shrubs. Iran is the largest producer of barberry (B.vulgaris) in the world. Besides, other species in different parts of Iran, especially North Khorasan province, grow wildly. B.cratagina is one of the wild barberries which is known as black barberry among Iranian people. B. cratagina contains large amounts of anthocyanin that can be used as an alternative to synthetic colorants. However, its successful application mainly depends on the stabilization of its anthocyanins. Studies have been shown that some hydrocolloids especially pectin can enhance the stability of anthocyanins. So, the aim of this study was to evaluate the effect of different concentrations of high methyl esterified apple pectin on the degradation kinetics of monomeric anthocyanin and visual color parameters (L, a*, b* and TCD) of black barberry in a fruit pastille model system.
Material and The fruit pastille prepared according to Demars & Zeigler (2001) recipe. Six g gelatin was mixed with pectin (the amount of pectin was varied between 0.5, 1, 1.5 and 2 g) and 20 g water in a beaker. The mixture was heated and deairated in a water bath. Additionally, 30 g of sucrose, 25 g of glucose syrup (80°Brix) and 10 g of water were combined, the mixture was heated at 115°C(2 min), resulting in a total soluble solids content of 80°Brix and added to the gelatin solution. Subsequently, after cooling to 80°C the Berberis juice (10 g ) was added to the mixture Finally, the gel solution was poured into a plastic molds, stored at 4°C for 24h and dried at 25°C until aw=0.6. For shelf life experiments, samples were stored under dark (20±0.5°C) condition for a period of 30days. Samples were drawn at regular intervals of 6 days to quantify total anthocyanin and for color analyses. Total anthocyanin content of samples was determined by the pH differential method and color analysis was performed using computer vision. Linear regression analysis was applied using Slide write software version7.0 to obtain the kinetics parameters. All experiments were repeated at least three times and results were expressed as mean ± SD. Significant differences (α=0.05) of physicochemical properties and kinetic parameters throughout storage were determined using the Duncan's test for differences between independent samples. Data evaluation was performed using the SPSS software version16
Result and There was a significant difference (P

Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated for its intrinsic aesthetic value and also allows us to estimate food quality. Synthetic dyes have commonly been applied for food coloring purposes because of their stability against light, oxygen and heat. However, some of these synthetics have been related to toxic effects and it has been reported that their consumption affects children's behaviors. Therefore, synthetic dyes are being increasingly replaced by natural pigments. The principal groups of natural food colorants are anthocyanins, betacyanins, carotenoids, curcuminoids, and chlorophylls. Among these pigments, anthocyanins have gained growing interest because they are widely distributed pigments in nature and represent a wide range of color from red and orange to purple and blue. Berberis b .L (barberry) is the largest genus in the family Berberidaceae and contain about 450–500 species of deciduous or evergreen shrubs. Iran is the largest producer of barberry (B.vulgaris) in the world. Besides, other species in different parts of Iran, especially North Khorasan province, grow wildly. B.cratagina is one of the wild barberries which is known as black barberry among Iranian people. B. cratagina contains large amounts of anthocyanin that can be used as an alternative to synthetic colorants. However, its successful application mainly depends on the stabilization of its anthocyanins. Studies have been shown that some hydrocolloids especially pectin can enhance the stability of anthocyanins. So, the aim of this study was to evaluate the effect of different concentrations of high methyl esterified apple pectin on the degradation kinetics of monomeric anthocyanin and visual color parameters (L, a*, b* and TCD) of black barberry in a fruit pastille model system.
Material and The fruit pastille prepared according to Demars & Zeigler (2001) recipe. Six g gelatin was mixed with pectin (the amount of pectin was varied between 0.5, 1, 1.5 and 2 g) and 20 g water in a beaker. The mixture was heated and deairated in a water bath. Additionally, 30 g of sucrose, 25 g of glucose syrup (80°Brix) and 10 g of water were combined, the mixture was heated at 115°C(2 min), resulting in a total soluble solids content of 80°Brix and added to the gelatin solution. Subsequently, after cooling to 80°C the Berberis juice (10 g ) was added to the mixture Finally, the gel solution was poured into a plastic molds, stored at 4°C for 24h and dried at 25°C until aw=0.6. For shelf life experiments, samples were stored under dark (20±0.5°C) condition for a period of 30days. Samples were drawn at regular intervals of 6 days to quantify total anthocyanin and for color analyses. Total anthocyanin content of samples was determined by the pH differential method and color analysis was performed using computer vision. Linear regression analysis was applied using Slide write software version7.0 to obtain the kinetics parameters. All experiments were repeated at least three times and results were expressed as mean ± SD. Significant differences (α=0.05) of physicochemical properties and kinetic parameters throughout storage were determined using the Duncan's test for differences between independent samples. Data evaluation was performed using the SPSS software version16
Result and There was a significant difference (P

By production of kiwifruit-based pastille, in addition to preventing waste of kiwifruit, new products enter the market, which due to its high nutritional value, good flavors, suitable formability and durability that have been recognized, could be considered by consumers. In this study, production of new products from kiwifruit as fruit pastille using different ratios of gelatin (4, 6 and 8 percentage) and guar gum (0.25 and 0.5 percentage) hydrocolloids and ratio of palm syrup on kiwi puree (20:80 and 30:70) and other components of the formulation in a completely randomized design based on the factorial contain 12 formula was study. The results showed that with addition of gelatin and guar hydrocolloids and ratio of palm syrup on kiwi puree, moisture of the final product was increased, while water activity decreased. Texture profile analysis of kiwi pastille showed that the addition of gelatin and guar gum in the formulation of pastille, resulting to improve the textural characteristics of the product (increased cohesiveness and reduced adhesiveness). Date syrup also led to a decrease in hardness, such as guar gum samples, while elasticity, chewiness, adhesiveness and cohesiveness was increased. Analysis of pastille color factors showed that the gelatin did not affect on the color properties while with increasing the amount of guar in pastille formulation, L* and b* values increased but a* factor decreased. Date syrup also led to a reduction in L* factors and increased a* and b* values in pastille. Investigation of data obtained from sensory evaluation showed that kiwifruit pastille sensory characteristics are significantly influenced by variables. So gelatin and guar gum due to coating of flavour and delay in release of the flavor and taste compounds, leading to a decrease in flavour score and thus reduced the overall acceptance of pastille. Date syrup is a natural sweetener because increasing pastille bland, Leading to an increase in acceptance of pastille samples. Generally according to obtained results, formulation including 6% gelatin, 0.25% guar gum and ratio of palm syrup on kiwi puree equal to 30/70 is recommended as suitable formula in production of kiwifruit pastille.

Peach is a rich source of β-carotene pigments, which it seems, along with antioxidant compounds may have effective role in preventing from activity of free radicals in body. Formulation of novel fruit products is a good topic for many researches and related to this many of natural additive compounds have been used in their formulation. Hence, the aim of this study was to optimize the formulation of peach pastille containing the dye extracted from Micrococcus roseus through response surface methodology. In order to effect of the three factors, peach puree (20-60%), gelatin (2.5-6%), and the extracted dye (0.050.3%) was evaluated on some physicochemical and textural properties of peach pastille through central composite design. Linear model was suitable for pH, brix, a*, hardness, cohesiveness and chewiness properties, however linear-square model was suitable for the other properties. The optimum formulation of peach pastille containing the dye extracted from M. roseus was included 40.6% peach puree, 4.48 %gelatin and 0.17% dye. At this optimum formulation the hardness, adhesiveness, springiness, cohesiveness and chewiness properties were observed 1799.6, -421.7, 2.44, 0.51 and 2966.6, respectively; with 0.865 general desirability.

Gummy candies are popular foodstuffs among consumers that despairingly suffer from two primary concerns of low nutritional value and high sugar contents. This study mainly tried to shed light on the possibility of producing functional and diet gummy candy by exploiting gelatin, various inulins (TEX and CLR), and stevioside (biosweetner), especially targeting consumers with obesity and diabetes epidemics. Six different concentrations (1, 2, 3, 4, 5, and 6 percent) of TEX (in combination with 9, 8, 7, 6, 5, and 4 percent of gelatin, respectively) and five concentrations (1, 2, 3, 4, and 5 percent) of CLR (in combination with 9, 8, 7, 6, and 5 percent of gelatin, respectively) were employed. In final formulation, sugar was completely eliminated and a fixed content of stevioside was supplanted. The empirical results lend credibility on the fact that gelatin cannot be supplanted by inulin completely. Based on our preliminary experiments, 17 different gummy candy formulations were produced and their extensibility (using texture profile analyser), sensory evaluation, and moisture content were investigated. In terms of mechanical properties, results showed the amounts of peak load, work, and final load measures reduced conspicuously in the sample which was made up of inulin and sucrose as well as the one with inulin and stevioside. Nevertheless, no significant difference was observed in deformation at peak load in comparison to conventional one. Furthermore, regarding sensory evaluation, the sample associated with 4g gelatin, 6g inulin (TEX), and 35g sucrose as well as the sample with 6.4g gelatin, 10g inulin (TEX), and 0.1g stevioside (when subject to oven for 12 hours) achieved the highest acceptance. Therefore, the results were optimistic harbingers of introducing a novel gummy candy that not only was health-friendly product but also enticed consumers’ pleasures.

In this research, a new almond-based product using almond milk was formulated. The effects of agar (0.5%, 0.75% and 1%) and pectin (0%, 0.75% and 1%) on sensory, texture, color and water activity were analyzed. Increasing the level of agar and pectin in the formulation reduced the water activity of the samples. The L* of almond pastille increased with increasing hydrocolloids concentration. However a* and b*" of samples decreased when the amount of hydrocolloids increased. Based on the results obtained from sensory evaluation of product, the total acceptability of almond pastille was very good. In the optimum point, pectin and agar levels were found to be 1 and 0.5%, respectively. All products were acceptable regarding the textural properties.

Cantaloupe pastille is a novel as well as healthy fruity product, also it involves suitable processing techniques for decreasing its wastage. Texture perception is an important factor in consumer sensory acceptance also according to international standards, texture is a sensory attribute that must be evaluated by sensory assessors but in industry it is measured by texture analyzers. This study was done being informed from relationships between sensory perception and objective values of cantaloupe pastille textural parameters. Results of study for textural properties with response surface showed that hardness, cohesiveness and chewiness increased when pectin concentration was raised but xanthan concentration declined. PC plot of dependent variables illustrated that hardness and chewiness of samples which were scored by sensory assessors had closely relationships with the same when they were measured by texture analyzers. Also it was observed that there was a reversive relationship among hardness, rubber and chewiness with adhesiveness. It means when values of hardness, rubber, chewiness and cohesiveness increase also cantaloupe pastille acceptance score enhances but value of adhesiveness decreases.

Carrot contains valuable and healthy material. Beta carotene pigments and antioxidants on it are so effective against free radicals in body. Formulation of novel fruity products is object of some investigations and in parallel of it, have been used different compositions of hydrocolloids and others additional material in its formulations. In addition we can use the low edible quality of carrots or surplus one. In this study, effects of starch (0, 2 and 4%) and guar (0.5, 1 and 2%) on sensory properties, textural parameters and color parameters of carrot pastille were evaluated. Results showed that different concentrations of independent variables on hardness, adhesivness, springiness and mean of L*, a*, b* and also overall acceptance were significant (P<0.05). Results of PCA illustrated that effective textural parameters on overall acceptance of carrot pastille were hardness, cohesiveness and chewiness.