چکیده مقاله
The aim of this study was to investigate the effect of black plum peel puree 40 60% and pectin 0, 0 25 and 0 5% concentrations on the chemical compositions and sensory attributes of black plum peel sharbat Increasing the pectin concentration decreased the acidity The results of sensory properties showed that increasing the pectin concentration reduced color, consistency, water solubility and sweetness The increase of black plum puree led to a rise in aroma score and decreased water solubility The sample with 50% black plum peel puree without pectin had the highest acceptability Chemical and sensory evaluations suggest that sharbat is of high value and is generally acceptable
کلیدواژهها
نویسندگان
Toktam Mohammadi-Moghaddam
Nutritional Sciences & Food Technology Neyshabur University of Medical Sciences Neyshabur, Iran
Ali Firoozzare
Department of Agricultural Economics, College of Agriculture Ferdowsi University of Mashhad Mashhad, Iran
شیوه ارجاع
Mohammadi-Moghaddam, Toktam and Firoozzare, Ali,1399,Chemical composition and sensory properties of sharbat prepared from black plum peel,6th International Conference on Agricultural and Environmental with a Sustainable Development Approach
ارائهشده در
مجموعه مقالات ششمین همایش بین المللی مهندسی کشاورزی و محیط زیست با رویکرد توسعه پایدار20 اسفند 1399