No abstract

No abstract

No abstract

The aim of the present investigation was to explore the possibility of developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig ( Ficus carica L .) powder with a maximum particle size of 354 μm and the lowest compaction force was formulated as the core. Persian gum was prepared at the concentrations of 1.5, 2 and 2.5% and xanthan gum was prepared at the levels of 0.25, 0.39 and 0.54% as the middle layer to the coating of the core. Regarding rheological assessments, sugar-free chocolate containing 29.3% isomalt was selected for the coating of the outer chocolate shell in the entitled snack. Textural analysis showed that coating of the core with hydrocolloids decreased hardness and adhesiveness of the samples ( p < 0.05). It was also observed that increasing the xanthan gum and Persian gum concentration led to the reduction of adhesiveness in the snacks ( p < 0.05). Coating of cores with hydrocolloids resulted in lower thickness of the chocolate outer shell, as well ( p < 0.05). Results of the sensory evaluation tests demonstrated that, the samples with hydrocolloid coating were the most preferred ones by the panelists.

No abstract