Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods

Nowadeys, formulation of fruit and vegetable based snacks is considered widely to their hight edible quality and nutritional value. Iran (specially, khorasan province) is one of the most important Cantaloupe producer in the word. Cantaloupe is consumed as fresh fruit in the most of the countries. Due to different factors, such as lack of suitable processing techniques for this product, more than 30% of it is wasted during supply chain from field to table. The aim of this research was evaluation of a new product (Gel Mac) production and optimization of its formulation. Cantaloupe pastille was produced from cantaloupe puree, a mixture of hydrocolloids (starch and gelatin), sweeteners, pH adjutants and other ingredients. Pectin (0-0.6 %) and xanthan (0-0.5) were selected as effective factors on overall acceptability. To evaluate the effect of pectin and xanthan, Response Surface Methodology (RSM) and central composite deslgn was used. In order to study sensory properties and relationships between them, Principal Component Analysis (PCA) was used. The results showed that the overall acceptability was mainly related to color intensity, flavour, rubbery and hardness.