A survey about qualitative and sensory indices of edible jelly containing pomegranate concentrate and Lactobacillus paracasei

Nowadays consumption of edible jelly, in different age groups is increasing due to high consumer acceptability. In formulation of this product sugar and synthetic colorings could be replaced. In this study the effects of gelatin and pomegranate juice (as substitution of synthetic dyes and flavoring agents) in formulation of probiotic edible jelly during storage time were investigated. Optimization of the product formulation through independent variables including gelatin amount 2-5% and pomegranate juice amount 1-4% in edible jelly containing Lactobacillus paracasei was performed. Samples were manufactured according to a central composite design and were evaluated for thier physico-chemical properties, probiotic count and sensory characteristics. Considering hunterLab results, L value was decreased at early stage but by increasing storage time an improving trend was seen. The highest a value was also obtained at 5% gelatin. Pomegranate concentrate had significant effect on a value and it was decreased till 2.8% during storage. Interaction of gelatin-pomegranate on pH had a positive effect which led to an increment during storages. Maximum of acceptability was obtained at 2.8% pomegranate concentrate. By increasing gelatin amount, sensory scores of samples were decreased. Evaluating probiotic viability, maximum of proliferation was detected at 18 days. According to the results, application of probiotic and pomegranate concentrate in formulation of jelly could increase acceptability and health promoting effects and also improve physico-chemical properties of the final product.