Kiwi fruit pastille production using gelatin and guar hydrocolloids and evaluation the application of date syrup as a natural sweetener

By production of kiwifruit-based pastille, in addition to preventing waste of kiwifruit, new products enter the market, which due to its high nutritional value, good flavors, suitable formability and durability that have been recognized, could be considered by consumers. In this study, production of new products from kiwifruit as fruit pastille using different ratios of gelatin (4, 6 and 8 percentage) and guar gum (0.25 and 0.5 percentage) hydrocolloids and ratio of palm syrup on kiwi puree (20:80 and 30:70) and other components of the formulation in a completely randomized design based on the factorial contain 12 formula was study. The results showed that with addition of gelatin and guar hydrocolloids and ratio of palm syrup on kiwi puree, moisture of the final product was increased, while water activity decreased. Texture profile analysis of kiwi pastille showed that the addition of gelatin and guar gum in the formulation of pastille, resulting to improve the textural characteristics of the product (increased cohesiveness and reduced adhesiveness). Date syrup also led to a decrease in hardness, such as guar gum samples, while elasticity, chewiness, adhesiveness and cohesiveness was increased. Analysis of pastille color factors showed that the gelatin did not affect on the color properties while with increasing the amount of guar in pastille formulation, L* and b* values increased but a* factor decreased. Date syrup also led to a reduction in L* factors and increased a* and b* values in pastille. Investigation of data obtained from sensory evaluation showed that kiwifruit pastille sensory characteristics are significantly influenced by variables. So gelatin and guar gum due to coating of flavour and delay in release of the flavor and taste compounds, leading to a decrease in flavour score and thus reduced the overall acceptance of pastille. Date syrup is a natural sweetener because increasing pastille bland, Leading to an increase in acceptance of pastille samples. Generally according to obtained results, formulation including 6% gelatin, 0.25% guar gum and ratio of palm syrup on kiwi puree equal to 30/70 is recommended as suitable formula in production of kiwifruit pastille.