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

Abstract Views: 397  |  PDF Views: 140

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.

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