| 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... |
