ABSTRACT The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic compounds of black plum peel sharbat. Increasing the pectin concentration decreased the acidity. The results of sensory properties showed that increasing the pectin concentration reduced color, consistency, water-solubility, and sweetness. The increase of black plum puree led to a rise in aroma score and decreased water-solubility. The sample with 50% black plum peel puree without pectin had the highest acceptability. Black plum peel sharbat behaved as a pseudo-plastic fluid. The power-law model was found to be the most appropriate to fit the flow curves of black plum peel sharbat. Increasing the pectin level increased the consistency coefficient. Flow behavior index, consistency coefficient, and apparent viscosity of black plum peel sharbat were in the range of 0.41–0.72, 1.16–41.78 (Pa.sn) and 11.09–72.78 (Pa.s), respectively. Antioxidant activity and phenolic compounds of black plum peel sharbat increased with increasing the puree concentration. PLS analysis showed that the results of sensory and rheological properties were in agreement with each other.

中文翻译：

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果胶和果泥浓度对黑李子皮的理化特性、感官特性和抗氧化活性的影响

摘要 本研究的目的是研究黑梅果泥 (40-60%) 和果胶 (0%、0.25% 和 0.5%) 浓度对化学成分、感官特性、流变特性、抗氧化活性、和黑李子皮 sharbat 的总酚类化合物。增加果胶浓度会降低酸度。感官特性的结果表明，增加果胶浓度会降低颜色、稠度、水溶性和甜味。黑李子泥的增加导致香气评分上升和水溶性下降。含有 50% 不含果胶的黑李子果泥的样品的可接受性最高。黑李子皮 sharbat 表现为一种假塑性流体。发现幂律模型最适合拟合黑梅果皮 sharbat 的流动曲线。增加果胶水平会增加一致性系数。黑梅果皮的流动行为指数、稠度系数和表观粘度分别在0.41-0.72、1.16-41.78（Pa.sn）和11.09-72.78（Pa.s）范围内。黑李皮 sharbat 的抗氧化活性和酚类化合物随着果泥浓度的增加而增加。PLS分析表明，感官和流变特性的结果相互一致。