Current Science

Open Access Open Access  Restricted Access Subscription Access

Utilization of Foeniculum vulgare in Herbal Candy Preparation and Analysing its Effect on the Physico-Chemical and Sensory Properties


Affiliations
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, India
2 Perfetti Van Melle India Pvt Ltd, Manesar, Gurugram - 122 051, India
3 School of Engineering Technology and Applied Science, Centennial College, Toronto, Canada
 

Foeniculum vulgare, also known as fennel, is a medicinal herb belonging to the Apiaceae (Umbelliferae) family. The present study examined the effect of different processing techniques (sun- and tray-drying, and roasting) on fennel seeds and aimed to find the best method for incorporation of powder in the formulation of hard candy to deliver phytochemicals and bioactive compounds that it possesses, thus rendering health benefits. The proximate and physico-chemical evaluation of fennel-seed powder showed that sun-drying is the most effective technique. It retains most of the nutrients of fennel seeds. It also requires less technical know-how, no sophisticated equipment and is economical. Thus, sun-dried fennel-seed powder was used in the formulation of hard candy and DF11 (5% fennel-seed powder) was the best formulation deemed to be optimized with physico-chemical and sensory characteristics that were found acceptable.

Keywords

Fennel Seeds, Herbal Candy, Processing Techniques, Physico-Chemical and Sensory Properties.
User
Notifications
Font Size

  • Bukhari, H., Shehzad, A., Saeed, K., Sadiq, B. M., Tanveer, S. and Iftikhar, T., Compositional profiling of fennel seed. Pak. J. Food. Sci., 2014, 24(3), 132-136.

  • Coşge, B., Kiralan, M. and Gürbüz, B., Characteristics of fatty acids and essential oil from sweet fennel (Foeniculum vulgare Mill. var. dulce) and bitter fennel fruits (F. vulgare Mill. var. vulgare) growing in Turkey. Nat. Prod. Res., 2008, 22(12), 1011- 1016.

  • Malhotra, S. K., Fennel and Fennel seed. In Handbook of Herbs and Spices, Woodhead Publishing, 2012.

  • Zheljazkov, V. D., Horgan, T., Astatkie, T. and Schlegel, V., Distillation time modifies essential oil yield, composition, and antioxidant capacity of fennel (Foeniculum vulgare Mill). J. Oleo Sci., 2013, 62(9), 665-672.

  • Badgujar, S. B., Patel, V. V. and Bandivdekar, A. H., Foeniculum vulgare Mill: a review of its botany, phytochemistry, pharmacology, contemporary application, and toxicology. Biomed. Res. Int., 2014, 2014, 1-32.

  • Dua, A., Mittal, A., Gupta, S. and Mahajan, R., Bioreactive and antioxidant properties of methanolic extract of fennel (Foeniculum vulgare). Int. Res. J. Pharm., 2013, 4(5), 241-245.

  • Shahat, A. A., Ibrahim, A. Y., Hendawy, S. F., Omer, E. A., Hammouda, F. M., Abdel Rahman, F. H. and Saleh, M. A., Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars. Molecules, 2011, 16(2), 1366-1377.

  • AOAC, Official Methods of Analysis of the AOAC International, Association of Official Agricultural Chemists, Washington, USA, 2004, 18th edn.

  • Rasane, P., Jha, A. and Sharma, N., Predictive modelling for shelf life determination of nutricereal based fermented baby food. J. Food Sci. Technol., 2015, 52(8), 5003-5011.

  • Samatha, T., Shyamsundarachary, R., Srinivas, P. and Swamy, N. R., Quantification of total phenolic and total flavonoid contents in extracts of Oroxylumindicum L. Kurz. Asian J. Pharm. Clin. Res., 2012, 5(4), 177-179.

  • Kamtekar, S., Keer, V. and Patil, V., Estimation of phenolic content, flavonoid content, antioxidant and alpha amylase inhibitory activity of marketed polyherbal formulation. J. Appl. Pharm. Sci., 2014, 4(9), 61.

  • Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata McGraw-Hill Education, New Delhi, 2016.

  • Anwar, F., Ali, M., Hussain, A. I. and Shahid, M., Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare Mill.) seeds from Pakistan. Flavour Fragr. J., 2009, 24(4), 170-176.

  • Obasi, N. E., Okorocha, C. and Orisakwe, O. F., Production and evaluation of velvet tamarind (Dialium guineese wild) candy. Eur. J. Food Sci. Technol., 2013, 1(1), 1-8.

  • Trendafilova, A., Todorova, M., Vassileva, E. and Ivanova, D., Comparative study of total phenolic content and radical scavenging activity of conventionally and organically grown herbs. Bot. Serb., 2010, 34(2), 133-136.

  • Lemos, M. R. B., de Almeida Siqueira, E. M., Arruda, S. F. and Zambiazi, R. C., The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts (Dipteryx alata Vog.). Food Res. Int., 2012, 48(2), 592-597.

  • Hamrouni-Sellami, I., Rahali, F. Z., Rebey, I. B., Bourgou, S., Limam, F. and Marzouk, B., Total phenolics, flavonoids, and antioxidant activity of sage (Salvia officinalis L.) plants as affected by different drying methods. Food Bioprocess. Technol., 2013, 6(3), 806-817.

  • An, K., Zhao, D., Wang, Z., Wu, J., Xu, Y. and Xiao, G., Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chem., 2016, 197, 1292- 1300.

  • Das, L., Raychaudhuri, U. and Chakraborty, R., Herbal fortification of bread with fennel seeds. Food Technol. Biotechnol., 2013, 51(3), 434.

  • Akib, N. I., Baane, W. and Fristiohady, A., Formulation of herbal hard candy contains red ginger (Zingiber officinale var. rubrum) extract. JF FIK UINAM, 2017, 4(1), 1-8.

  • Haruna, M., Udobi, C. E. and Ndife, J., Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread. Am. J. Food Nutr., 2011, 1(1), 39-43.

  • Okaka, J. C. and Okaka, A. N. C., Food Composition, Spoilage and Shelf Life Extension, OCJANCO Acad. Publishers, Enugu, Nigeria, 2001, pp. 225-226.

  • Sayed-Ahmad, B., Straumīte, E., Sabovics, M., Krūma, Z., Merah, O., Saad, Z. and Talou, T., Effect of addition of fennel (Foeniculum vulgare L.) on the quality of protein bread. Proc. Latvian Acad. Sci. B, 2017, 71(6), 509-514.

  • Hasanuzzaman, M., Kamruzzaman, M., Islam, M. M., Khanom, S. A. A., Rahman, M. M., Lisa, L. A. and Paul, D. K., A study on tomato candy prepared by dehydration technique using different sugar solutions. Food Nutr. Sci., 2014, 5(13), 1261.

  • Padayatty, S. J., Katz, A., Wang, Y., Eck, P., Kwon, O., Lee, J. H. and Levine, M., Vitamin C as an antioxidant: evaluation of its role in disease prevention. J. Am. Coll. Nutr., 2003, 22(1), 18-35.

  • Caleja, C., Barros, L., Antonio, A. L., Ciric, A., Soković, M., Oliveira, M. B. P. and Ferreira, I. C., Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. J. Funct. Food., 2015, 12, 428-438.


Abstract Views: 440

PDF Views: 130




  • Utilization of Foeniculum vulgare in Herbal Candy Preparation and Analysing its Effect on the Physico-Chemical and Sensory Properties

Abstract Views: 440  |  PDF Views: 130

Authors

Rekha Kailey
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, India
Kajal Dhawan
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, India
Prasad Rasane
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, India
Jyoti Singh
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, India
Sawinder Kaur
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, India
Bhanu Pratap Singh
Perfetti Van Melle India Pvt Ltd, Manesar, Gurugram - 122 051, India
Navneet Kaur
School of Engineering Technology and Applied Science, Centennial College, Toronto, Canada
Damanpreet Kaur
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, India

Abstract


Foeniculum vulgare, also known as fennel, is a medicinal herb belonging to the Apiaceae (Umbelliferae) family. The present study examined the effect of different processing techniques (sun- and tray-drying, and roasting) on fennel seeds and aimed to find the best method for incorporation of powder in the formulation of hard candy to deliver phytochemicals and bioactive compounds that it possesses, thus rendering health benefits. The proximate and physico-chemical evaluation of fennel-seed powder showed that sun-drying is the most effective technique. It retains most of the nutrients of fennel seeds. It also requires less technical know-how, no sophisticated equipment and is economical. Thus, sun-dried fennel-seed powder was used in the formulation of hard candy and DF11 (5% fennel-seed powder) was the best formulation deemed to be optimized with physico-chemical and sensory characteristics that were found acceptable.

Keywords


Fennel Seeds, Herbal Candy, Processing Techniques, Physico-Chemical and Sensory Properties.

References





DOI: https://doi.org/10.18520/cs%2Fv116%2Fi12%2F2013-2019