Studies on Preparation and Storage of Aonla Candy Enriched with Different Natural Oil/Extract (Emblica officinails L.) cv. NA-7

Kumar, Rajesh; Pathak, Sanjay

doi:10.20546/ijcmas.2020.910.392

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…In contrast, minimum acidity (1.14%) was observed in blanched lime fruit slices mixed with cooking salt for 10 days, followed by dipping in 50°Brix sugar syrup for 24 h and dried in a poly-solar dryer (T 5 ), which was on par with T 6 (1.15%) due to the presence of sugar syrup, which has reduced the acid content of dehydrated slices. Similarly, Kumar and Pathak (2020) [6] reported lower acidity levels in syrup-treated slices in aonla candy enriched with ginger. Significantly highest ascorbic acid was observed in control (14 mg 100 g -1 ), whereas lowest ascorbic acid (9.34 mg 100 g -1 ) blanched lime slices mixed with cooking salt for 10 days followed by steeping in 50°Brix sugar syrup for 24 h added with spice mixture and dried in poly-solar dryer (Table 1) due to heat and leaching loss of ascorbic acid during blanching and syrup treatments.…”

Section: Resultsmentioning

confidence: 83%

Quality attributes of thirst-quenching dehydrated lime slices

CG,

et al. 2024

Int. J. Adv. Biochem. Res.

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Lime (Citrus aurantiifolia) is a commercial crop rich in ascorbic acid, antioxidants and other nutrients. A study was conducted to prepare thirst-quenching dehydrated lime slices using low-cost technology. A good quality organoleptically acceptable thirst-quenching dehydrated lime slices can be obtained by blanching fruits for five minutes and mixing fruit slices with cooking salt (75 g kg -1 ) for 10 days, followed by steeping in 50°B sugar syrup for 24 h and adding with spice mixture (25 g kg -1 fruit slices) containing dry cumin (10 g), ginger (6 g), ajwain (6 g), black pepper (4 g), followed by drying in polysolar dryer. The dehydrated slices recorded significantly highest sensory scores (out of 5 points on the hedonic scale) for colour and appearance (4.06), texture (4.08), mouth feel (4.17) and overall acceptability (4.11) and retained the highest ascorbic acid content (9.58 mg 100 g -1 ) as compared to control.

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Section: Resultsmentioning

confidence: 83%

Quality attributes of thirst-quenching dehydrated lime slices

CG,

et al. 2024

Int. J. Adv. Biochem. Res.

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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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Studies on Preparation and Storage of Aonla Candy Enriched with Different Natural Oil/Extract (Emblica officinails L.) cv. NA-7

Cited by 2 publications

References 3 publications

Quality attributes of thirst-quenching dehydrated lime slices

Quality attributes of thirst-quenching dehydrated lime slices

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

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