Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati
Plum peel is the by-product of plum processing and has all the functional properties of the plum fruit. The aim of this study was to investigate chemical composition of black plum peel and to use it as a functional ingredient to produce Masghati. The components of black plum peel in 100g were 3.40 g...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1835953 |
| Summary: | Plum peel is the by-product of plum processing and has all the functional properties of the plum fruit. The aim of this study was to investigate chemical composition of black plum peel and to use it as a functional ingredient to produce Masghati. The components of black plum peel in 100g were 3.40 g protein, 0.66 g fat, 13.73 g total sugars, and 2.50 g crude fiber. Plum peel is a good source of Ca, P, Zn, and ascorbic acid (201.29, 88.60, 0.97, and 25 mg/100 g raw materials, respectively). The amount of antioxidant and phenolic compounds in black plum peel was significant (88.59% and 105.91 mg/g GA, respectively). Heavy metals contained Hg, Cd, and Pb and chlorine and organophosphorus pesticides were very low and unrecognizable in black plum peel. Gelatin (1.5, 1.8, and 2.3%) and black plum peel puree (14, 27, and 41%) used for Masghati formulations and chemical properties, sensory evaluations, and texture profile analysis (TPA) of Halva Masghati samples were investigated. The results of texture evaluation showed that hardness and chewiness increased by increasing gelatin and puree, while adhesiveness decreased (P < .05). Cohesiveness increased by addition of the gelatin (P < .05). Sensory evaluations showed that total acceptance increased by black plum peel puree, while decreased by gelatin concentration (P < .05). Masghati including 1.8% gelatin and 41% puree had the lowest amount of hardness, adhesiveness, chewiness, and suitable color characteristics, was determined as the best formulation among the other investigated samples. |
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| ISSN: | 1094-2912 1532-2386 |