Process Parameter Optimization for the Development of Ready-to-Eat Instant Sand Pear Candy Using Response Surface Methodology

Abstract

The present study aimed to optimize the process parameters for the development of ready-to-eat (RTE) instant sand pear candy using response surface methodology. The independent variables were solute concentration, process temperature and process duration. The responses evaluated for deciding the optimum conditions were water loss, solute gain, color difference, water activity, ascorbic acid, hardness and overall acceptability. The derived optimum conditions were used for the development of sand pear candy to check the validity of the quadratic model. The results showed that 70°Brix solute concentration, 70C temperature and 110.15-min duration were the most desirable optimum osmo-convective dehydration conditions for the development of RTE instant sand pear candy with a slight increase in crude fat, protein, ash and crude fiber. However, the percentage of total dietary fiber was found to be low as compared to the fresh fruit. Microstructural changes using scanning electron microscopy were also observed between the fresh fruit and candy. PRACTICAL APPLICATIONSSand pear is a seasonal fruit available for a short period of time. However, owing to its nutritional benefits, it should be consumed regularly. Sand pear can be processed into candy so that it can be made available throughout the year for the consumers. Also, traditional candy-making process is a long time process (4-5 days), but the candy prepared from this method takes only 4-5 h with minimum loss of nutrients and time.

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

“…Furthermore, the significant inverse relation was observed for sugar concentration and interaction of lime concentration and sugar concentration as indicated by ANOVA (Table 2). The results are in conformity with the findings of Baniwal and Hathan (2015). The interaction of lime water concentration and lime water treatment time had significant ( p ≤ .05) effect for overall acceptability score in angoori petha and overall acceptability score decreased with increase lime water treatment time (30 – 120 min), lime water concentration (5% – 12%) and sugar concentration of (50% – 90%) (Singh et al., 2014).…”

“…As both treatments are responsible for hardening of the tissues, which makes the product harder. Similar observations for ready to eat instant sand pear candy were reported by Baniwal and Hathan (2015). The quadratic terms had negative effect on hardness, whereas the interactions terms had positive effect on hardness.…”

“…The coded samples were presented to a test panel on a white plate labeled. Thirty semi‐trained panelists of different gender and age groups (18–60 years) were selected to rate each sensory attribute on a 9‐point hedonic scale (Baniwal & Hathan, 2015; Lawless and Haymann, 1998).…”

Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food

“…All the values of independent variables were reserved in range whereas the dependent variables, i.e., responses be fixed minimized, maximized, and in range, depended on the desired attributes for developing highly acceptable CCRFR. Multiple response optimizations as a tool were applied for obtaining the best combination of independent variables based on the selected response of variables conditions; sensory scores for all the attributes were the maximum and the hardness in the final product was used as the minimum [ 28 ].…”