Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati

Figures & data

Figure 1. Black plum and plum peel, masghti production process and an example of TPA curve of black plum peel Masghati

Table 1. Chemical composition and antioxidant activity of black plum peel

Parameter	Amount
°Brix (%)	24
pH	3.79
Moisture content (%)	78.1
Ash (%)	2.7
Protein (%)	3.4
Fat (%)	0.66
Total sugars (%)	13.73
Crude fiber (%)	2.5
Ascorbic acid (mg/100 g)	25
Antioxidant activity (%)	88.59
Total phenolic compounds (mg/g GA)	105.91

Table 2. Heavy metals, major and minor content, pesticides, and mold content of black plum peel

Parameter	Amount
Pesticides
Organophosphorus	ND
Chlorine	ND
Mold (CFU/g)	<10
Ca*	201.29
P	88.60
Cu	1.54
Zn	0.97
As	0.12
Al	0.97
Ni	0.28
Hg	ND**
Cd	ND
Pb	ND

^{* mg/100g for all metals}

^{**ND: Not Detection}

Table 3. Analysis of variance for different characteristics of black plum peel Halva Masghati

Properties	DF	Seq SS	Adj SS	Adj MS	F	P
Chemical composition
Brix	2	48.11	48.11	24.06	8.33	0.009
	2	164.78	164.78	82.39	28.52	0.000
	4	28.89	28.89	7.22	2.50	0.117
pH	2	0.02	0.02	0.01	5.33	0.030
	2	0.02	0.02	0.01	5.22	0.310
	4	0.01	0.01	0.00	1.35	0.323
Moisture content	2	18.09	18.09	9.05	2.81	0.013
	2	5.47	5.47	2.74	0.85	0.042
	4	27.52	27.52	6.88	2.13	0.159
Texture measurement
Hardness	2	72.22	78.34	39.17	25.13	0.000
	2	13.50	12.01	6.00	3.85	0.034
	4	180.84	180.84	45.21	29.01	0.000
Adhesiveness	2	0.56	0.51	0.26	6.91	0.004
	2	0.07	0.07	0.04	0.98	0.038
	4	0.12	0.12	0.03	0.78	0.548
Cohesiveness	2	0.01	0.01	0.01	0.75	0.484
	2	0.12	0.13	0.06	6.57	0.005
	4	0.05	0.05	0.01	1.33	0.287
Gumminess	2	17.32	18.44	9.22	8.37	0.002
	2	26.40	26.19	14.00	11.89	0.000
	4	27.54	27.54	6.88	6.25	0.001
Resilience	2	0.01	0.01	0.01	8.58	0.001
	2	0.06	0.54	0.03	45.64	0.000
	4	0.03	0.02	0.01	14.29	0.000
Sensory properties
Color	2	19.48	20.17	10.08	3.44	0.036
	2	13.87	14.27	7.14	2.43	0.003
	4	5.75	5.75	1.44	0.49	0.743
Flavor	2	4.32	3.84	1.92	0.84	0.043
	2	4.42	4.13	2.07	0.90	0.041
	4	7.01	7.01	1.75	0.76	0.551
Hardness	2	11.95	12.54	6.27	1.44	0.024
	2	0.48	0.77	0.38	0.09	0.044
	4	13.84	13.84	3.46	0.79	0.553
Chewiness	2	83.59	79.02	39.51	1.56	0.021
	2	21.60	20.95	10.48	0.41	0.662
	4	68.45	68.45	17.11	0.68	0.610
Adhesiveness	2	20.58	20.55	10.28	2.29	0.010
	2	0.84	0.96	0.48	0.11	0.042
	4	3.70	3.70	0.92	0.21	0.934
Total acceptance	2	3.31	3.31	1.66	0.87	0.042
	2	0.30	0.26	0.13	0.07	0.034
	4	3.26	3.26	0.81	0.43	0.787

Figure 2. The effect of black plum peel puree and gelatin concentrations on chemical properties of black plum peel Masghati

Figure 3. The effect of black plum peel puree and gelatin concentrations on texture properties of black plum peel Masghati

Figure 4. The effect of gelatin (a) and black plum peel puree (b) concentrations on sensory properties of black plum peel Masghati

Figure 5. Correlation between sensory and texture properties of black plum peel Masghati