Document Type : Research Paper

Authors

1 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

2 3Assistant Professor, Agricultural Engineering Research Department, South Khorasan , Agricultural and Natural Resources Research and Education Center, AREEO, Birjand.

3 Technical manager and quality control manager of Mashhad Tiar village company

Abstract

Fruit-based pastiles play a special role in the food culture of adolescents and young people, and their frequent and sufficient consumption has an effective role in achieving general health. In this study, functional pastille with a puffy texture was produced using the statistical method of central composite design. For this purpose, pastilles using jujube-apple puree as the main base of the formulation with percentages (20: 80, 40: 60: and 60:40 w/w of jujube-apple), flaxseed mucilage gum as a foam-forming amount (zero, 1, and 2%), whey protein concentrate as a source of protein and foam stabilizer (zero, 10 and 20%) were produced and tested using the response level method. The physical properties of the produced pastilles such as foam density, gas holding capacity, texture, color changes, and sensory evaluation were evaluated. In all cases, the quadratic model was able to fit the laboratory data appropriately. The results showed that the increase of gum in the pastille tissue increased the gas retention and decreased the density. With increasing the percentage of jujube-apple, in all percentages of whey protein, the firmness of the lozenge texture increased linearly. As the amount of flaxseed increased, the color changes first increased and then decreased. As the percentage of jujube-apple increases, the percentage of overall acceptance increases. While increasing the percentage of flax gum and whey protein had no significant effect on increasing the overall acceptance of samples. The optimal conditions for the formulation of puffy pastille were obtained with the percentage of jujube-apple 57:43%, flaxseed mucillage gum 2% and whey protein 13%. In optimal conditions, gas holding capacity, foam density, color changes, texture stiffness and overall acceptance were 45.55%, 0.244 g/ml, 50.11, 9.59 N and 4.47, respectively.

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Main Subjects

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