Evaluation on the effects of hydrocolloids on sensory, texture and color properties of mulberry pastille

shadi basiri, Nosrat Azimi, Ali Mortazavi


White mulberry is a fruit with high nutritional quality. The shelf life of Mulberry is short due to high moisture content. In this research, a new product from white Mulberry called pastille was formulated.  Two hydrocolloid ingredients: guar (0, 0.5 and 1 %) and gelatin (0, 1 and 2 %) were used for pastille formulations. Parameters such as color parameters (L * a * b *), sensory evaluations and texture profile analysis (TPA) of samples were investigated. The results of texture evaluation showed that springiness, chewiness, adhesiveness and hardness increased by increasing gelatin, while cohesiveness decreased. Hardness and adhesiveness decreased by addition of the guar. Hardness and adhesiveness decreased with adding guar. Sensory evaluation showed that increasing of the hydrocolloids led to the decrease of acceptability scores. The a* and b* values of pastille samples increased with increasing hydrocolloids concentration, however L* values decreased when the amount of hydrocolloids increased.

Mulberry pastille including 1% Guar and 1% Gelatin having the lowest amount of hardness, adhesiveness, chewiness and suitable color characteristics, was determined as the best formulation among the other investigated samples.


Hydrocolloid, Mulberry pastille, Sensory Characteristics, Texture Properties.

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