Peach pastille formulation containing carotenoid pigment extracted from Micrococcus roseus and optimization of its physicochemical and textural properties

Peach is a rich source of β-carotene pigments, which it seems, along with antioxidant compounds may have effective role in preventing from activity of free radicals in body. Formulation of novel fruit products is a good topic for many researches and related to this many of natural additive compounds have been used in their formulation. Hence, the aim of this study was to optimize the formulation of peach pastille containing the dye extracted from Micrococcus roseus through response surface methodology. In order to effect of the three factors, peach puree (20-60%), gelatin (2.5-6%), and the extracted dye (0.050.3%) was evaluated on some physicochemical and textural properties of peach pastille through central composite design. Linear model was suitable for pH, brix, a*, hardness, cohesiveness and chewiness properties, however linear-square model was suitable for the other properties. The optimum formulation of peach pastille containing the dye extracted from M. roseus was included 40.6% peach puree, 4.48 %gelatin and 0.17% dye. At this optimum formulation the hardness, adhesiveness, springiness, cohesiveness and chewiness properties were observed 1799.6, -421.7, 2.44, 0.51 and 2966.6, respectively; with 0.865 general desirability.