Studies on Aonla Candy Enriched with Natural Flavour Extracted By Waste Peel: Preparation and Storage
Author(s):
Dr. Shubhangi Nigam, Shivani Gupta, Shatrughan, Purvesh Verma, Pratibha Arya
Keywords:
Aonla candy, physicochemical properties, organoleptic quality, Shelf-Life
Abstract
Aonla (Emblica officinalis), a significant crop indigenous to the Indian subcontinent, is utilised in complementary medicine, health foods, and herbal goods. It is also found to be a rich source of ascorbic acid and other healthy elements when compared to other fruits. The current study concentrated on how different natural flavour and extraction of waste orange peel affected chemical changes in aonla candy during storage. In this study, fresh aonla candy was utilised as the control, and four sets of aonla candy samples were prepared with increasing taste concentrations (2%, 4%, 6%, and 8%) using sucrose. Aonla candy's stability over a 0 to 180-day period at room temperature was investigated. The results of the study showed that when aonla candy was stored, both its moisture level and overall fibre content decreased. It was discovered that ascorbic acid content decreased with prolonged storage. Ascorbic acid was nevertheless maintained in appropriate amounts in each sample. With the gradual rise in storage, titrable acidity also increased. With the passage of storage time, it found that reducing sugar and total sugar increased while non-reducing sugar decreased.In terms of colour, smell, texture, taste, and general acceptability, almost all samples had good sensory qualities. The application of various flavour concentrations had a substantial (P>0.05) impact on the quality parameters of aonla candy, according to the findings of the current study.Aonla candies are becoming more and more popular due to their higher acceptance, reduced volume, higher nutritional value, and longer shelf life. Aonla contains a lot of polyphenols, which help to treat coughs, colds, and throat infections. Candy prepared with aonla and essential oil had a substantially greater acceptability of the sensory assessment criteria of look, colour, taste, texture, and flavour compared to control sweets. A straightforward method for easing various bodily issues, supporting emotional health, and providing comfort is provided by essential oils. The primary subjects of this study are popular extraction methods, applications in the food industry.
Article Details
Unique Paper ID: 161490

Publication Volume & Issue: Volume 10, Issue 4

Page(s): 342 - 352
Article Preview & Download


Share This Article

Conference Alert

NCSST-2023

AICTE Sponsored National Conference on Smart Systems and Technologies

Last Date: 25th November 2023

SWEC- Management

LATEST INNOVATION’S AND FUTURE TRENDS IN MANAGEMENT

Last Date: 7th November 2023

Go To Issue



Call For Paper

Volume 10 Issue 1

Last Date for paper submitting for March Issue is 25 June 2023

About Us

IJIRT.org enables door in research by providing high quality research articles in open access market.

Send us any query related to your research on editor@ijirt.org

Social Media

Google Verified Reviews