Intermediate moisture kinnow bar from low grade kinnow mandarins: Phytonutritional profile, morphological characterization, and storage stability

Aggarwal, Poonam; Kaur, Sukhpreet; Kaur, Navjot

doi:10.1016/j.fbio.2022.101837

Cited by 22 publications

(27 citation statements)

References 29 publications

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“…durning fruit ripening causes susceptibility towards oxidation inside the fruit cells and consequently the decrease in ascorbic acid content (Kashyap et al 2020). The maturity index or TSS/acid ratio (12:1-14:1) is one of the most signi cant factors indicating commercial maturity of kinnow fruit at which external color turns orange, the fruit is considered to attain its full maturity stage (Aggarwal et al 2022;Mahawar et al 2019). Juice content of the fruit increase toward maturity as it from Green to Yellow regions due to the increase in cell size and accumulation of juice inside the intercellular spaces in fruits, peaked at full maturity (end of Yellow-Orange region) and start to decreasing afterwards due to over-maturing at the end of Orange region (Erkan and Dogan, 2019; Kashyap et al 2020).…”

Section: Descriptive Analysis In Color Regionsmentioning

confidence: 99%

WITHDRAWN: Prediction of fruit quality parameters using peel color in Citrus Reticulata L. fruit by multiple linear regression and artificial neural network approach

Ghanghas

Singh

Kumar

et al. 2022

Preprint

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Kinnow mandarin fruit color changes from deep green to completely orange during the period of peak maturity, which indicates if the fruit should be harvested. On the basis of the peel color, fifteen fruits were being selected for harvest, and their colors were measured with the chromameter which measures color in CIE-Lab color space. Green to Orange color fruits were divided into five regions (Green, Green-Yellow, Yellow, Yellow-Orange, Orange). The fruit samples in triplicate were used for all the laboratory analysis. The effects of color parameters i.e. L-value, a-value and b-value in different color regions on chemical parameters i.e. total soluble solids (TSS), titratable acidity (TA), fruit juice content (Juice %), maturity index (MI), ascorbic acid content (AA) and pH value of the fruit were studied using descriptive and correlation analysis. The model approaches i.e. multiple linear regression (MLR) and artificial neural network (multi-layer perceptron) (MLP-ANN) were implemented on the fruit sample data to predict the important fruit quality parameters which were prominent in determining the fruit color. The predicted data was plotted against the actual data using boxplot and scatter plot for both the models, the linearly best fitted and statistical significance was determined using R2, RMSE. Green and Green-Yellow colored region fruits have high in titratable acidity, ascorbic acid content and lower soluble sugars, maturity index and pH value. There was a steeper transition visible in TSS, juice content, maturity index, AA and pH value for the color shift from Yellow region to Yellow-Orange region. The better and optimal predictions were made with MLP-ANN for total soluble solids, titratable acidity and fruit juice content. The ANN model could be used in future for prediction of maturity indices of kinnow fruit in different maturity regions as per the consumer and market preferences.

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Section: Descriptive Analysis In Color Regionsmentioning

confidence: 99%

WITHDRAWN: Prediction of fruit quality parameters using peel color in Citrus Reticulata L. fruit by multiple linear regression and artificial neural network approach

Ghanghas

Singh

Kumar

et al. 2022

Preprint

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“…Following the similar pattern, a noticeable (P < 0.05) decrease was noticed in total carotenoids and phenolics in stored bars with the advancement of storage at both temperatures (Table 2). The results were in concordance with the findings of Dhiman et al (2020) and Aggarwal et al (2022) where the authors proposed the decrease in bioactive content of fruit bars due to oxidation and degradation. The antioxidant activity of pumpkin bar also decreased significantly during storage.…”

Section: Phytochemical Characteristicssupporting

confidence: 91%

“…Whereas, a noticeable (P < 0.05) gain in moisture was found under ambient storage conditions which could be due to the hysteresis effect coming from the inclusion of moisture from the surroundings by hygroscopic components of bars. A similar pattern was described by Singh et al (2022a, 2022b) and Aggarwal et al (2022) during storage of date and kinnow bars under related storage conditions. Water activity followed the similar trend regardless of storage temperatures and packaging materials though the effect was found statistically non-significant (P < 0.05).…”

Section: Physicochemical Propertiessupporting

confidence: 89%

“…Antioxidant activity, as free radical scavenging activity was assessed using DPPH dye (1.1-diphenyl-2-picrylhydrazil) according to the procedure given by Singh et al (2022aSingh et al ( , 2022b and the results were reported as Trolox equivalents (mg TE/100 g). Total carotenoids were analysed using 80% acetone (Aggarwal et al, 2022) and results were reported as mg/100 g.…”

Section: Phytochemical Analysismentioning

confidence: 99%

See 1 more Smart Citation

Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies

Kaur,

Aggarwal

et al. 2023

Int J of Food Sci Tech

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SummaryJaggery, natural unrefined sweetener rich in phytonutrients could be used as a healthier substitute to develop functional foods. The present study intended to utilize liquid jaggery in place of refined sugars to develop a functional fruit snack bar. Five different formulations were prepared by varying levels (0 to 100%) of liquid jaggery in conventional fruit bar containing pumpkin pulp as base material. The addition of jaggery significantly enhanced bioactive constituents and minerals which were also confirmed ICAP analysis. Based on sensory characteristics, pumpkin bars prepared by replacing sugar with 50% liquid jaggery were selected for shelf study evaluation. Bars were packed in laminated foil and butter paper and stored under room (25±1°C) and refrigerated (4±1°C) conditions. Irrespective of storage temperature and packaging materials, significant variation was noticed in moisture content and textural characteristics of stored fruit bars. Total and reducing sugars and titratable acidity increased while bioactive constituents and colour values remarkably decreased with progression of storage period. Except moisture, the rate of loss of quality attributes was rapid at room temperature. Stored jaggery based pumpkin bars packed in both packagings showed satisfactory microbial and organoleptic quality for 6 months.

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“…The color was analyzed using a Minolta hunter lab color meter (Hunter Lab Color Flex 150 Hunter Associates Inc., USA) by measuring 3 coordinates ( L *, a *, and b *). L * indicates (0–100, dark to light), a * (±, redness/greenness), and b * (±, yellowness/blueness) (Aggarwal et al, 2022). Mineral analysis was performed by plasma coupled with atomic emission spectroscopy.…”

Section: Methodsmentioning

confidence: 99%

Enhancement of biofunctional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper (Capsicum annuum L.)

Kaur

Aggarwal

Kaur

et al. 2022

Food Processing Preservation

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The present study aimed at developing a process to prepare flatbread by incorporating red bell pepper in the form of pulp, paste, and powder with extended shelf life and an improved phytonutritional profile. Both red bell pepper fresh pulp and paste were incorporated in flatbread at three different levels, that is, 10%, 15%, and 20%, while powder was supplemented at 1%, 1.5%, and 2% (w/w) levels. Red bell pepper incorporation, irrespective of the forms, significantly (p < 0.05) enhanced the physical, nutritional, phytochemical, and sensory attributes of flatbread when compared to refined wheat flour flatbread (control). Based on preliminary sensory trials, flatbreads enriched with 1.5% red bell pepper powder and pulp as well as paste, both at 20% levels of supplementation, were found to be the most acceptable. Storage studies (at 25 ± 2°C/50%–88% RH) revealed that the physicochemical parameters of flatbreads remained unaffected except for moisture which significantly (p < 0.05) decreased. A significant (p < 0.05) reduction in phytochemical parameters and antioxidant activities was observed. The enriched flatbreads were microbiologically safe with shelf stability of 3 days without the use of any chemical preservative. Novelty impact statement Incorporation of red bell pepper in different forms (pulp, paste, and powder) significantly improved the phytonutritional profile and sensory attributes of flatbread. The developed product showed better shelf stability compared to the control (refined flour flatbread). Present research may be helpful in coping with the seasonal availability of the perishable crop.

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Intermediate moisture kinnow bar from low grade kinnow mandarins: Phytonutritional profile, morphological characterization, and storage stability

Cited by 22 publications

References 29 publications

WITHDRAWN: Prediction of fruit quality parameters using peel color in Citrus Reticulata L. fruit by multiple linear regression and artificial neural network approach

WITHDRAWN: Prediction of fruit quality parameters using peel color in Citrus Reticulata L. fruit by multiple linear regression and artificial neural network approach

Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies

Enhancement of biofunctional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper (Capsicum annuum L.)

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