Process optimization for the manufacture of angoori petha

Abstract

Angoori petha (AP) is delicacy which is relished by large section of Indian population. Fully ripened ash gourd fruits were osmotically dehydrated at different lime water concentration, lime water treatment time and sugar concentration for the manufacture of AP. The response variables consisted of sensory parameter for flavour, body and texture, colour and appearance and overall acceptability and physico-chemical properties. A central composite rotatable design (CCRD) was used as experimental design to predict the optimum conditions for manufacture of petha. The interaction of lime water concentration and lime water treatment time had significant (P<0.05) effect for flavour, body and texture, colour and appearance and overall acceptability score (OAA) score in AP. The colour and appearance score had declining trend with increase the lime water treatment time and lime water concentration. Reducing sugar varied from 1.0% to 2.0%. The mean values for total invert sugar, sucrose and total sugar were in the range of 31.6-68.3%, 30.6-66.9% and 31.6-68.4%, respectively in different runs of AP samples. The optimum osmotic diffusion treatment consisted of lime water concentration of 12.6%, lime water treatment time of 54.1 min and sugar concentration of 87.9% for maximum acceptability in AP.

Optimization of process variables for petha manufacture from chayote ( Sechium edule Sw.)

“…The results showed treatments had statistical significant effect on reducing sugar, total sugar as invert sugar, sucrose and total sugar (p ≤ .05). The results reported bySingh et al (2014) were at par with the data obtained during the investigation.…”

“…The average scores of 5.90 to 8.30 were perceived for body and texture attribute of developed chayote petha (Table 1) showed that the sugar concentration was only significant term having inverse relation with body and texture (Figure 2c). The results were contradicted with Singh et al (2014) and Trisnawati et al (2019) for angoori petha and tomato sweet, respectively. The increase in level of sugar concentration might have hardened petha resulted in lower sensory scores for body and texture.…”

“…The process flow chart for the manufacturing of chayote petha is presented in Figure 1 (Singh et al., 2014). The clean samples were peeled off manually by knife and then cut into uniform size i.e., 2.5 × 2.5 × 1.5 cm.…”

“…However, the innovations/ development in petha manufacture are limited to only one vegetable i.e. ash gourd though other vegetables like chayote can be considered as a suitable alternative (Singh, Kumar, & Rai, 2014).…”

“…Hence, the study was conducted to develop petha from chayote. The process variables namely, lime concentration, lime solution treatment time, sugar concentration, slice thickness and blanching time affect the quality of petha or candy (Nath, Deka, Jha, Paul, & Misra, 2013; Singh et al., 2014). The process variables have significant role to control the texture of candy (lime concentration and treatment time, slice thickness), TSS (Sugar concentration, Slice thickness), enzyme inactivation (blanching time), discolouration (polyphenol oxidase), mustiness and off‐flavour (peroxidase) (Nath et al., 2013).…”