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

Abstract Views: 422  |  PDF Views: 122

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