Current Science

Open Access Open Access  Restricted Access Subscription Access

Optimization of Process Variables for Preparation of Pomegranate Juice-Fortified Aonla Candy


Affiliations
1 ICAR-National Bureau of Plant Genetic Resource, New Delhi 110 012, India
2 ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152 116, India
3 ICAR-Indian Institute of Farming Systems Research, Meerut 110 012, India
 

This study was aimed to evaluate the effect of sugar syrup concentration (SSC) (0, 30 and 60 °Brix (°B)), time of dipping (TD) of aonla segments in pomegranate juice (30, 60 and 90 min) and drying temperature (DT) (50°C, 60°C and 70°C) on the quality of aonla candy. The prepared candy was assessed for its physical, chemical and sensorial characteristics such as total soluble solids (TSS), titratable acidity (TA), ascorbic acid content (AA) and overall acceptability (OAA). Response surface methodology using Box–Behnken design was utilized for formulating the design of experiments, statistical analysis and optimization of process variables. Second-order polynomial models were fitted to determine the responses as a function of process variables. All three independent variables were observed to have significant effect (P ≤ 0.01) with coefficient of determination (R2 ≥ 0.90). The optimum process conditions for preparation of novel aonla candy were SSC of 60°B, TD of 30 min and DT of 70°C. The quality characteristics recorded at optimum experimental condition were TSS of 30.16°B, AA of 207.79 mg/100 g and OAA of 7.71 with lower TA of 1.48%.

Keywords

Aonla Candy, Pomegranate Juice, Process Variables Optimization, Response Surface Methodology.
User
Notifications
Font Size

  • Singh, I. S. and Pathak, R. K., Evaluation of amla varieties for processing. Acta Hortic., 1987, 208, 173–177.

  • Mahawar, M. K., Jalgaonkar, K. R., Kadam, D. M. and Chavan, P., Entrepreneurial skill development through aonla processing in Punjab, India. Food Sci. Nutr. Stud., 2017, 1(1), 23–30.

  • Singh, S., Singh, A. K. and Joshi, H. K., Standardization of maturity indices in Indian gooseberry (Emblica officinalis G.) under semi-arid conditions of Gujarat. Indian J. Agric. Sci., 2006, 76, 591–595.

  • Anon., Department of Agriculture and Co-operation, Government of India, 2017; www.indiastat.com (accessed on 20 August 2019).

  • Kumari, P. and Khatkar, B. S., Physico-chemical properties and nutritional composition of aonla (Emblica officinalis G.) varieties. Int. Food Res. J., 2015, 22(6), 2358–2363.

  • Tewari, R., Kumar, V. and Sharma, H. K., Physical and chemical characteristics of different cultivars of Indian gooseberry (Emblica officinalis G.). J. Food Sci. Technol., 2019, 56(3), 1641–1648.

  • Gopalan, C., Ramasastri, B. V. and Balasubramaninan, S. C., Nutritive value of Indian foods. National Institute of Nutrition, ICMR, Hyderabad, 1995, pp. 45–94.

  • Tandon, D. K., Yadav, R. C., Sood, S., Kumar, S. and Dikshit, A., Effect of blanching and lye peeling on the quality of aonla candy. Indian Food Packer, 2003, 57(6), 147–152.

  • Gil, M. I., Tomas-Berberan, A., Hess-Pierce, B., Holcroft, D. M. and Kader, A. A., Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem., 2000, 48, 4581–4589.

  • AOAC, Official method of analysis of the Association of Official Analytical Chemists, Washington, DC, USA, 1990, 15th edn.

  • Ranganna, S., Handbook of Analysis and Quality Control of Fruits and Vegetable Products, Tata McGraw-Hill, New Delhi, 1986.

  • Bibwe, B., Mishra, I. M., Kar, A., Samuel, D. V. K. and Iquebal, M. A., Optimization of oil loading and starch–protein ratio for encapsulation of flaxseed oil using response surface methodology. J. Agric. Eng., 2019, 56(2), 80–90.

  • Mahawar, M. K., Jalgaonkar, K., Bibwe, B., Kulkarni, T., Bhushan, B. and Meena, V. S., Optimization of mixed aonla– guava fruit bar using response surface methodology. Nutr. Food Sci., 2018, 48(4), 621–630.

  • Ingle, M., Patil, J. and Nawkar, R., Nutritional evaluation of sugar free aonla candy. Asian J. Dairy Food Res., 2016, 35(4), 323–326.

  • Vishen, G. S., Pathak, S., Mishra, K. K., Shukla, A. K. and Singh, N. P., Studies on changes during storage of flavored aonla (Emblica officinalis G.) candy cv. Chakaiya in different packaging containers. J. Pharmacogn. Phytochem., 2017, 6(6), 2273–2277.

  • Dwivedi, S. K. and Pandey, A., Development of protocol for preparation and preservation of ginger flavored aonla candy for nutritional and biochemical evaluation. Pharma Innov. J., 2017, 6(11), 78–83.


Abstract Views: 386

PDF Views: 130




  • Optimization of Process Variables for Preparation of Pomegranate Juice-Fortified Aonla Candy

Abstract Views: 386  |  PDF Views: 130

Authors

Vijay Singh Meena
ICAR-National Bureau of Plant Genetic Resource, New Delhi 110 012, India
Kirti Jalgaonkar
ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152 116, India
Manoj Kumar Mahawar
ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152 116, India
Bharat Bhushan
ICAR-National Bureau of Plant Genetic Resource, New Delhi 110 012, India
Bhushan Bibwe
ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152 116, India
Poonam Kashyup
ICAR-Indian Institute of Farming Systems Research, Meerut 110 012, India

Abstract


This study was aimed to evaluate the effect of sugar syrup concentration (SSC) (0, 30 and 60 °Brix (°B)), time of dipping (TD) of aonla segments in pomegranate juice (30, 60 and 90 min) and drying temperature (DT) (50°C, 60°C and 70°C) on the quality of aonla candy. The prepared candy was assessed for its physical, chemical and sensorial characteristics such as total soluble solids (TSS), titratable acidity (TA), ascorbic acid content (AA) and overall acceptability (OAA). Response surface methodology using Box–Behnken design was utilized for formulating the design of experiments, statistical analysis and optimization of process variables. Second-order polynomial models were fitted to determine the responses as a function of process variables. All three independent variables were observed to have significant effect (P ≤ 0.01) with coefficient of determination (R2 ≥ 0.90). The optimum process conditions for preparation of novel aonla candy were SSC of 60°B, TD of 30 min and DT of 70°C. The quality characteristics recorded at optimum experimental condition were TSS of 30.16°B, AA of 207.79 mg/100 g and OAA of 7.71 with lower TA of 1.48%.

Keywords


Aonla Candy, Pomegranate Juice, Process Variables Optimization, Response Surface Methodology.

References





DOI: https://doi.org/10.18520/cs%2Fv118%2Fi1%2F114-118