The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas

In this study, the effect of pectin and date syrup on the color indexes, textural and sensory properties of banana pastille were investigated. The variables were including the amount of pectin gum in 3 levels, 0.1, 0.3 and 0.4 % and date syrup in 4 levels, 0, 10, 20 and 30 %. The results showed that with increasing the amount of pectin, b* index increased. With increasing of date syrup also a* and b* indexes increased and L* index decreased. In all samples containing pectin, with increasing date syrup, hardness decreased. Alas hardness decreased with increasing pectin up to 3.0 % but increasing pectin amount till 0.5 % increased. Also pectin led to increase of elasticity, chewiness, cohesiveness and gumminess but decreased adhesiveness. Date syrup also led to increase elasticity, chewiness, adhesiveness and cohesiveness of treatments. The results of sensory evaluation showed that the sensory properties of pastille, the pectin leading to decreased overall acceptance score but date syrup, leading to increased acceptance score of pastille samples. According of the results obtained in this study, using 0.3 % pectin and 20% date syrup for production of banana pastille is recommended.