Volume 10, Issue 2 (summer 2006)                   jwss 2006, 10(2): 203-215 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

GH. Mesbahi, J. Jamalian. Formulation of Apple Sauce Suitable for the Taste of Iranian Consumers . jwss 2006; 10 (2) :203-215
URL: http://jstnar.iut.ac.ir/article-1-554-en.html
Abstract:   (16074 Views)
Iran is a major apple producing country. A number of industrial apple products can be made from apple. In some developed countries about 25% of apples are processed into apple sauce. Apple sauce hasn’t so far been produced by Iranian food industry, but if a formulation suitable for the taste of Iranian consumers is prepared, it can commercially succeed as a consumer product. At the first step of this study, six apple sauce formulations were made from Golden Delicious apples. Then the sensory properties of these apple sauces were evaluated by partially experienced panelists. The best formulation was chosen by a ranking test. Also, this selected apple sauce formulation was evaluated by ordinary consumers in some popular restaurants. The majority of these consumers accepted the taste and flavor of this apple sauce. The chemical, physical and microbial properties of the apple sauce formulations were determined and compared. In the final step, samples of the chosen apple sauce were stored at 4oC±1 or 25oC±2 for 10 months and their chemical, physical and microbial properties were determined bimonthly. The results indicated that the selected apple sauce could be stored at ambient temperature for over 10 months, without undesirable quality changes.
Full-Text [PDF 247 kb]   (2900 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2008/01/9 | Published: 2006/07/15

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb