Investigation of physico-chemical and sensory properties of jelly powder contain pumpkin powder

Jelly is semi-slid and transparent products that prepared with the use of sugar or juice and pectin or gelatin and may be added the flavor and color. In this study the effect of replacing pumpkin powder instead of gelatin in a ratio of 0.5, 1, 1.5, 2 and 2.5 % in jelly were investigated. The results pumpkin powder analysis showed that the used powder contained significant amount of nutritional compounds such as iron, calcium, fiber and β-carotene. In the next step pumpkin powder ratios effect on jelly properties were investigated. For this purpose some jelly characteristics such as moisture content, ash, protein, Brix, acidity, sugar, color and sensory characteristics of the product were studied. The results showed that the use of different ratio of pumpkin powder in the preparation jelly had no significant effect on the amount of moisture, protein, Brix, sugar and acidite of products, while the color characteristics of the samples significantly changed. Image processing results showed that the use of the pumpkin can reduce the brightness of the sample color and the color is more yellow (increase in β- carotene). According to the results obtained can be samples containing 1.5% of pumpkin introduced as good examples.