Farklı Formülasyonların Nar Pestilinin Kalitesi Üzerine Etkileri

Abstract

Objective: The usage of pomegranate as a raw material in pestil production to develop new food products and the effects of different formulations on physical, chemical and sensory properties of pestil were investigated. Material and Methods: Hicaz pomegranate juice (75% w/w) was concentrated up to 40 ° Brix and remaining (25% w/w) of the juice was used in three different pestil formulations. The thickening agents such as (a) 10% wheat starch, (b) 10% wheat flour and (c) 10% wheat flour + 5% sugar + 5% skimmed cow milk were used. The pH value, titration acidity, dry matter, water activity, color values, total and invert sugar content, total phenolic content, antioxidant capacity and sensory analysis were applied to dried pestil samples. Results: It has been determined that antioxidant capacity of pestil samples were decreased compared to raw material. However, among the pestil samples produced with different formulations, the pestil sample containing wheat flour + sugar + milk additives was found the best thickening agent mixture which maintained the highest antioxidant capacity. Although the physicochemical properties of the samples were found different statistically, all samples were found structurally consumable by panelists. According to the sensory analysis results, the most preferred formulation of pestil was found which contained 10% wheat flour + 5% sugar + 5% added milk. Conclusion: Overall, it was found that the pestil produced using pomegranate juice with wheat flour + sugar + milk as a thickening agent mixture can be an alternative healty food snack as an innovative food approach.