Evaluation of Qualitative and Sensory Properties of Pastilles Prepared from Pectin and Roselle Extract (Hibiscus sabdariffa L.)
Subject Areas :Nafiseh Nasir mosallam 1 , ُُSara Jafarian 2 * , لیلا روزبه نصیرائی 3 , Maryam Yousef pour 4
1 - Ph.D Student of Food Science and Technology, Noor Branch, Islamic Azad University, Noor, Iran.
2 - Department of Food Science and Technology, Noor Branch, Islamic Azad University, Noor, Iran.
3 - مدیر گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی‏/ مازندران/نور
4 - Department of Food Science and Technology, Noor Branch, Islamic Azad University, Noor, Iran.
Keywords: Roselle Extract, Pastille, Antioxidant Activity, Pectin.,
Abstract :
The purpose of this research is to replace pectin extracted from roselle with commercial gelatin and use the natural extract of roselle as a source of natural color and edible acid in pastille treatments. Roselle plant extract is widely used in food and pharmaceutical industries. 6 gr of extracted pectin from roselle, 6 gr of commercial pectin+0.2% extract, 6 gr of commercial pectin+0.4% extract, 6 gr of extracted pectin from roselle +0.2% extract, 6 gr of extracted pectin from roselle +0.4% extract and 6 gr of commercial pectin+0% extract were selected. Biochemical compounds of all treatments were evaluated with standard methods and flavonoid compounds were evaluated using HPLC method. The results obtained regarding the quality parameters of the prepared pastille samples were as follows: the highest amount of vitamin C, anthocyanin, total phenol compounds, FRAP and DPPH in treatment 5 (6 gr of extracted pectin from roselle +0.4% extract ) (71.20) mg/g (1.89)%, respectively (15.412) mg/g, (539.66) Millimol/gram and (95.49)% were recorded. According to the results obtained in the colorimetric test, the highest values of L*, a* and b* were reported in T2(6 gr of commercial pectin+0.2% extract) (11.94), T5(6 gr of extracted pectin from roselle +0.4% extract ) (40.36) and T6 (6 gr of commercial pectin+0% extract )(45.34) respectively. According to histological results, the highest values of Firmness, Cohesiveness, Resilience and Adhesiveness indices were observed in T5 (159.88), T3 (21.83), T2 (1.190) and (0.58) treatments, respectively. Finally, the best results related to sensory evaluation test indicators are color of treatment T5 (4.6), taste of treatment T5 (4.3), stickiness of treatment T6 (4.5), chewability of treatment T3 و T4 (4.6) and overall acceptability of treatment T5 (4.6). According to the results, the treatment of 0.4% roselle extract and 6 grams of extracted pectin had the highest score in terms of chemical, physical and sensory tests.
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