Preparation and evaluation of fruit candy from unripe mango

Mahato, Achintya; Chakraborty, Ivi; Baidya, Bijay Kumar

doi:10.22271/chemi.2020.v8.i1ao.8682

Cited by 11 publications

(7 citation statements)

References 2 publications

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“…The reason for the difference might be due to the high amount of ash content compared to honey [19]. The total ash was found to be a bit lower as compared to pumpkin candy given by [20]. The reason might be due to the high amount of ash content present in pumpkin as compared to unripe papaya [21].…”

Section: Resultsmentioning

confidence: 99%

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

Pahari

Thapa

Thagunna³

et al. 2022

Malaysian Journal of Halal Research

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In nature, papaya is fast-growing, high-yielding, and has a variety of varieties that can produce economically important products on a commercial scale, which can also be blended with other fruits. So, for the utilization of unripe papaya wastage, this study presents candies prepared from unripe papaya using different sweeteners. It helps in the improvement of digestion, due to rich in enzyme papain and composed of several nutritional compositions like Vitamin C and Vitamin A. Sugar-based candy (A) and Honey based candy (B) was prepared with 1.15 kg each of edible portion. Each candy was prepared using similar initial concentrations i.e., 30°Bx and final concentrations of 70°Bx. On alternate days, the syrup's strength was increased by 10 °Brix TSS, reaching a maximum strength of 70 °Brix TSS. 0.1% of citric acid was added on the basis of sugar syrup initially present when TSS reached to 60°Brix. They were then dried at 60°C for 12 h in a hot air oven. From sensory analysis, honey-based candy was found to be the best product. The result shows that the moisture content, total ash, crude fat, crude fiber, Vitamin C, reducing sugar, Total sugar, crude protein, acidity, pH, and carbohydrate of A and B was found to be 12.35±1.

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Section: Resultsmentioning

confidence: 99%

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

Pahari

Thapa

Thagunna³

et al. 2022

Malaysian Journal of Halal Research

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“…The maximum value (0.68) was observed in the combined treatment of amla candy with T 2 (Amla + 68% Sugar syrup + 10% Spices) and the minimum value (0.53) in treatment T 1 (Amla + 68% Sugar syrup). Hence pectic substances might have hydrolyzed and yielded acids that contributed to an increase in acidity of the products reported by Kumar et al [6] in amla candy and the increase in acidity during storage may be caused due to conversion of sulphurous acid in products reported by Mahato et al [7] in unripe mango candy.…”

Section: Titrable Acidity (%)mentioning

confidence: 96%

Standardization of Amla Candy (Emblica officinalis L.) Cv. Kanchan

Sohshangrit

Prasad²,

Nura³

2022

IJPSS

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An experiment was carried out at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during the year 2021 - 2022. Amla is an indigenous fruit to the Indian subcontinent. It is a fruit that is now underutilized but has huge potential in the global market. It has got great potential in processed forms, such as candy. Attempts are being made to produce products that are not only nutritionally delicious but also acceptable among consumers. The medicinal, nutritional, and organoleptic quality of amla candy can be improved by the addition of different syrups in the amla candy like rose syrup, tulsi syrup, and ginger syrup. The experiment consisted of 6 different treatments comprising the different syrups (sugar syrup, rose syrup, tulsi syrup, ginger syrup) with the addition of the standard recommended dosage of citric acid and sodium benzoate. This investigation was laid out in a completely randomized design with three replications. After preparation, the amla candy samples were evaluated for Physico-chemical alterations, and sensory evaluation was done using a 9-point hedonic scale that was tested on a panel of 7 experts. These candies were stored for about 90 days at ambient temperature. From storage studies, it was revealed that total soluble solids and acidity increase gradually till the end of the experiment while pH and ascorbic acid are in decreasing order. On the basis of the organoleptic test concluded that the candy was prepared from cv. Kanchan and treatment with T2 (Amla + 68% Sugar syrup + 10% Spices) are found to be the best amla candy.

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“…The increase in non-reducing sugars as well as total sugars corresponded to the increase in total soluble solids (TSS) and a decrease in reducing sugars. The increased level of total sugars was probably due to the conversion of starch and pectin into simple sugars (Mahato et al, 2020). In a study conducted by Guiné et al (2016), jam was developed by using apple as a base and enriched with beetroot extract obtained by boiling beetroot into water containing 31.9 % sucrose.…”

Section: Nutritional Compositionmentioning

confidence: 99%

Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.)

Kaur

Kaur²,

Aggarwal³

et al. 2022

JANS

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Beetroot is a root vegetable with abundant bioactive compounds like phenols, flavonoids and betalains that give the beetroot a characteristic colour. The present study was conducted to develop preserved functional foods from fresh beetroot and analyze sensory attributes, physico-chemical properties, nutritional parameters, bioactive compounds, antioxidant activity and color values. Total soluble solids and acidity contents of raw beetroot, beetroot jam and candy was found to be 10.72° Brix and 0.06 %, 69.03 °Brix and 0.72 % and 69.43° Brix and 0.12 %, respectively. The TSS content of jam and candy was found to be 55.77±0.09 and 66.50±0.19, respectively. Total phenols, flavonoids, betalains and antioxidant activity of jam and candy were found to be 82.58 and 98.94 mg GAE/100g, 47.85 and 45.51 mg QE/100 g, 267.73 and 357 mg/100g and 35.43 and 42.13 %, respectively. The L* value indicating the lightness of a product decreased for beetroot jam as opposed to L* value of beetroot candy, which increased compared to raw beetroot. The a* value revealing the redness of jam increased whereas redness of candy decreased compared to raw beetroot. The present study indicated that; beetroot could be used for the preparation of jam and candy with good sensorial quality, which has a high market potential.

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Preparation and evaluation of fruit candy from unripe mango

Cited by 11 publications

References 2 publications

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

Standardization of Amla Candy (Emblica officinalis L.) Cv. Kanchan

Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.)

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