Journal of Food, Agriculture and Environment

Investigation on the formulation of a novel nutritious pastille based on milk and tragacanth gum


Mahsa Esmaeil Ramaji,   Somayeh Rahimi

Recieved Date: 2019-09-21, Accepted Date: 2019-12-10


In the present study the substitution of low fat milk instead of water (60 and 70%w/w) and tragacanth gum instead of gelatin (0, 25, 50 and 100% w/w) has been investigated to introducing a new and nutritious pastille. The results showed that by increasing substitution of tragacanth gum (up to 50%), the physicochemical properties including of total ash, moisture, water activity, L* and –a*, texture characteristics including of adhesiveness and stringiness, and sensorial attributes including of surface adhesiveness, adhesiveness and central moisture were significantly increased (p<0.05) while the other parameters showed a decreasing manners. On the other hand, when the milk content was increased, it caused to significantly increase in the total ash, protein, L*, b* and stringiness, and decrease in –a* and chewiness (p<0.05). Finally, the samples containing 70% w/w milk and 25% tragacanth (75% gelatin) recognized as the best ones because of obtaining the highest overall acceptability, low water activity, high protein and desirable texture


Pastille,  milk, tragacanth gum, texture profile analysis

Journal: Journal of Food, Agriculture and Environment
Year: 2020
Volume: 18
Issue: 1
Category: Food and Health
Pages: 18-22

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