Effects of different formulations on quality of pomegranate pestil
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Objective: The usage of pomegranate as a raw material in pestil production todevelop new food products and the effects of different formulations on physical,chemical and sensory properties of pestil were investigated.Material and Methods: Hicaz pomegranate juice (75% w/w) was concentrated upto 40 ° Brix and remaining (25% w/w) of the juice was used in three different pestilformulations. The thickening agents such as (a) 10% wheat starch, (b) 10% wheatflour and (c) 10% wheat flour + 5% sugar + 5% skimmed cow milk were used. ThepH value, titration acidity, dry matter, water activity, color values, total and invertsugar content, total phenolic content, antioxidant capacity and sensory analysiswere applied to dried pestil samples.Results: It has been determined that antioxidant capacity of pestil samples weredecreased compared to raw material. However, among the pestil samples producedwith different formulations, the pestil sample containing wheat flour + sugar + milkadditives was found the best thickening agent mixture which maintained the highestantioxidant capacity. Although the physicochemical properties of the samples werefound different statistically, all samples were found structurally consumable bypanelists. According to the sensory analysis results, the most preferred formulationof pestil was found which contained 10% wheat flour + 5% sugar + 5% added milk.Conclusion: Overall, it was found that the pestil produced using pomegranate juicewith wheat flour + sugar + milk as a thickening agent mixture can be an alternativehealty food snack as an innovative food approach.
Açıklama
Anahtar Kelimeler
Kaynak
Ege Üniversitesi Ziraat Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
58
Sayı
1
