Almond pastille (Jel Mac) formulation based on sensory, textural properties, color and water activity

In this research, a new almond-based product using almond milk was formulated. The effects of agar (0.5%, 0.75% and 1%) and pectin (0%, 0.75% and 1%) on sensory, texture, color and water activity were analyzed. Increasing the level of agar and pectin in the formulation reduced the water activity of the samples. The L* of almond pastille increased with increasing hydrocolloids concentration. However a* and b*" of samples decreased when the amount of hydrocolloids increased. Based on the results obtained from sensory evaluation of product, the total acceptability of almond pastille was very good. In the optimum point, pectin and agar levels were found to be 1 and 0.5%, respectively. All products were acceptable regarding the textural properties.