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.

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