A Revival of Traditional BEH-ROB Marmalade and Inspecting Its Sensory and Physiochemical Characteristics

BEH ROB marmalade is a traditional product in Iran, produced by boiling the pomegranate juice along with quince puree and sugar. In this research we examined the effect of quince fruit (0%, 10%, 25% and 40%) and sugar (0%, 10%, 20% and 30%) on sensory characteristics including taste, color, consistency, adhesiveness, spreadability on the bread and the overall acceptability, chemical characteristics including acidity, pH, Brix and total solids and color analysis including L*, a* and b* index of BEH ROB marmalade. The experiments were conducted using full factorial design. The results of experiments indicated that the increased amount of quince puree leads to the increase of stiffness and adhesiveness desirability and the decrease of color desirability (P < 0.05). Furthermore, adding the quince puree and sugar caused the decrease of acidity and the increase of pH and total solids (P < 0.05). Furthermore, it was concluded that adding the puree causes the decrease of a* and b* and adding sugar causes the increase of a*, b* and L* (P< 0.05). Additionally, the results of experiments showed that the best treatment contains 25% of quince, and 20% of sugar and the worst treatment contains 40% of quince without any sugar.