Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses

Grape with high annual production and short shelf life has a lot of wastes post harvest. In order for optimal use of precious properties of grape and balancing the market and increasing the value added of grape, it is necessary to develope the processing methods and producing new products for decreasing wastes. The aim of this research was production of semi-solide grape molasses with spreadable texture and suitable physical, chemical and sensory properties. Several studies have been carried out to evaluate consistency and firmness in different foods with hydrocolloid compounds. Two different types of grape molasses (Kashmar and Quchan) were used. In order to produce semi solide grape molasses, some hydrocolloid compounds such as carboxy methyl cellulose (2 levels, 0.5 and 1%), Pectin (2 levels, 1 and 2%), Guar (2 levels, 1 and 2%) and their mixtures were used. The experimental design was performed as factorial test in complete randomized design with 3 replications. The results showed that the samples with 2% guar, had undesirable texture and taste, therefore were not accepted by panelists. The samples with 0.5 % carboxy methyl cellulose had the best sensory properties, consistency and texture. The panelists preferred Kashmar grape molasses for using Askari grape variety, its more suitable taste, higher brix and processing procedure. Kashmar grape molasses gained higher point.