texture profile analysis of plum pastille by sensory and instrumental methods and optimization of its formulation

in this research, the production of plum pastille-like with starch and gelatin was studied. thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). response surface methodology (rsm) was used to optimize product formulation with: gelatin concentration ranging from 3.85 to 6.925 % (w/w), and starch concentration ranging from 0 to 3.85 % (w/w) as independent variables. the dependent variables were texture objective evaluation and total acceptance obtained from sensory analysis. the texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. the thickeners strongly affected texture and flavor attributes of the samples. the resulting polynomial equation (r2=0.9325) revealed that a formulation with 5.38% gelatin and 3.85% starch had a maximum total acceptance.