Development and quality evaluation of honey based carrot candy

Durrani, Anisa M.; Srivastava, PK; Verma, Shilpi

doi:10.1007/s13197-010-0212-0

Cited by 57 publications

(31 citation statements)

References 3 publications

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“…For treatments, maximum mean score was observed in T3 (7.9), while minimum was recorded in T0 (2.2). The highest percent decrease was observed in T0 (88.89) while minimum was observed in T3 (25.56) Similar results were observed by Muhammad et al [23] during storage of pear glaces.…”

Section: Tsssupporting

confidence: 88%

Physicochemical and Sensory Evaluation of Dhakki Dates Candy

Zeeshan¹,

Sa²,

Ayub³

et al. 2017

J Food Process Technol

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The experiment was conducted to develop candy from Dhakki dates picked at Khalal stage. Physicochemical and sensory characteristics like moisture, pH, TSS, color, flavor, texture and overall acceptability were studied for total period of six months. Candy was prepared from 5 different sugar concentrations, i.e., T0 (control), T1 (20%), T2 (40%), T3 (60%), and T4 (70%). Among them, best treatment was identified on the basis of overall acceptability. Candy prepared from T3 (60%) proved to be best but the candy prepared from T2 (40%) was equally good. The least acceptable was the candy of T1 followed by T4. Sensorial properties, moisture and pH decreased while TSS increased during six months of storage. Candy packed in HDPE bags can be kept safely up to six months.

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Section: Tsssupporting

confidence: 88%

Physicochemical and Sensory Evaluation of Dhakki Dates Candy

Zeeshan¹,

Sa²,

Ayub³

et al. 2017

J Food Process Technol

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“…The results indicated that muffins with highest sensory scores could be prepared using 6 % BCF and 0.5 g XG. Durrani et al (2011) found that positive sensory scores were obtained by using carrot in honey based candy. Grigelmo-Miguel et al (1999) and Ayadi et al (2009) showed that cake dough enhanced with prickly pear cladode fibre and muffin batters having peach dietary fibre, respectively at levels up to 5 % were as acceptable as the control based on sensory scores.…”

Section: Total Dietary Fibre Of Muffinsmentioning

confidence: 98%

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

2015

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Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (a w ), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF . Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.

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“…High fat content makes foods to be susceptible to rancid spoilage during storage (Durrani et al, 2011).…”

Section: Proximate Compositionmentioning

confidence: 99%

“…Honey is a delicious viscous sweetener made naturally by bees for their own nourishment from the nectar or secretion of flower plants. Honey has a long history of human consumption as a natural food source and is also used as ingredients in various food preparations, in both alcoholic and non-alcoholic beverages as sweeteners and in confectionaries as flavouring agents (Adebiyi et al, 2004;Durrani et al, 2011;Eleazu et al, 2013). Although the food ranking system did not qualify honey as a dense source of traditional nutrients apart from the sugar content, it did emerge as a veritable source of vitamin B 2 , vitamin B 6 , iron and managanese (Alvarez-Suarez et al, 2010; Vanhanen et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations

Ndife¹

2014

JFNS

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Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated. The results of the physico-chemical properties show the following range of values for acidity (1.36-1.55%), soluble solids (80.96-82.00%), specific gravity (1.41-1.44) and sweetness index (52.52-62.73). While the proximate values were: moisture (15.69-18.41%), protein (0.90-1.15%), fat (0.12-0.21%), ash (0.26-0.38%) and carbohydrate (79.94-82.71%). Potassium (55.31mg/100g) and calcium (5.14mg/100g) were the dominant minerals in the honey samples. The highest microbial count was observed in sample NSK (1.4±0.14x10 2 cfu/100g). There were no observable coliform growths in all the samples. All the honey samples exhibited antibacterial activities with clear zones that range from 2.05-6.10mm. Honey samples KAD and ABJ had the best overall acceptance scores of 8.49 and 8.27 respectively.

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Development and quality evaluation of honey based carrot candy

Cited by 57 publications

References 3 publications

Physicochemical and Sensory Evaluation of Dhakki Dates Candy

Physicochemical and Sensory Evaluation of Dhakki Dates Candy

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations

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