THE EFFECT OF ADDING KAPPA- CARRAGEENAN ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PECTIN SWEET MADE FROM DATES.

Abstract

The aim of the research is to add kappa-carrageenan to pectin sweets instead of pectin and to know its effect on the physicochemical and biological properties, Contains pectin sweets of pectin represents the control treatment T1, while T2 50% of the pectin was replaced kappa-carrageenan and T3 have a total replacement of pectin with kappa-carrageenan and compare the results with the control treatment, The chemical composition of Zuhdi dates were 70.28%, 59.20%, 18.28%, 2.68%, 2.57%, and 0.47% for each of the total sugars, reducing sugars, protein, fats, ash and moisture (respectively).we did not notice significant differences in the pectin sweet manufactured for the treatments T1, T2, and T3 for total sugars 60.75%, 60.05%, 59.12%, protein (0.63, 0.52, 0.35 %, fat 0.37%, 0.36%, 0.38%, total ash 1.51%, 1.58%, 1.66%, pH (4.06, 4.14, 4.16) and total acidity amounted to 1.21%, 1.18%, 1.15% for dissolved solids 56%, 66%, 69% and the refractive index (1.4572 , 1.4570, 1.4576), there are significant differences T1, T2, and T3 for density with T3 superiority 1.333 g/ cm³ compared to T1 and T2 amounted to (1.293,1.325) g/ cm³, and also the viscosity was superior to T3 reached 5831 cp compared to T1 andT2 amounted to (5388,5440) cp as well as the turbidity reached the highest value of T3 (180) NTU compared to T1 and T2 It amounted to (160, 165) NTU, while the electrical conductivity was better for T3 treatment, which amounted to 1160 μs/ cm compared to T1 and T2 (680,980) μs/ cm. Sensory tests showed that there were significant differences for the pectin sweet in terms of taste, texture and general acceptance, while there were no significant differences in the values of appearance and color, and there was no growth of microorganisms (bacteria, fungi) in the pectin sweet.