Carrot contains valuable and healthy material. Beta carotene pigments and antioxidants on it are so effective against free radicals in body. Formulation of novel fruity products is object of some investigations and in parallel of it, have been used different compositions of hydrocolloids and others additional material in its formulations. In addition we can use the low edible quality of carrots or surplus one. In this study, effects of starch (0, 2 and 4%) and guar (0.5, 1 and 2%) on sensory properties, textural parameters and color parameters of carrot pastille were evaluated. Results showed that different concentrations of independent variables on hardness, adhesivness, springiness and mean of L*, a*, b* and also overall acceptance were significant (pKeywords: Carrot, Pastille, Starch, Guar, Texture, Acceptance
Shahidi, F., khalilian, S., M., M., Kh., E., & M., H. (2012). Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille. Food Processing and Preservation Journal, 4(2), 15-28.
MLA
Fakhri Shahidi; safie khalilian; M. M.; E. Kh.; H. M.. "Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille". Food Processing and Preservation Journal, 4, 2, 2012, 15-28.
HARVARD
Shahidi, F., khalilian, S., M., M., Kh., E., M., H. (2012). 'Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille', Food Processing and Preservation Journal, 4(2), pp. 15-28.
VANCOUVER
Shahidi, F., khalilian, S., M., M., Kh., E., M., H. Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille. Food Processing and Preservation Journal, 2012; 4(2): 15-28.
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