Influence of Various Treatments on Textural Profile Analysis of Indian Gooseberry (Emblica officinalis) Candy during Storage

Archana, B.; Khandare, V. S.; Syed, SJ

doi:10.20546/ijcmas.2019.808.005

Cited by 2 publications

(1 citation statement)

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“…Observed gradual increase in total soluble solids during the storage period (90 days) of pineapple candy (Table 1) might be due to the conversion of polysaccharides into sugars during the hydrolysis process. Similar observations of gradual increase in total soluble solid were reported by Ghanwat et al [9] in aonla candy and Jain et al [10] in osmotic dehydration of papaya cubes. The maximum value (66.33°Brix) was observed in treatment T3 (Pineapple + Sugar syrup @ 60% + Rose extract @ 10%) and minimum value (63.58°Brix) observed in T2 (Pineapple + Sugar syrup @ 60 % + Mint extract @ 10 %).…”

Section: Total Soluble Solids (Tss)supporting

confidence: 86%

Physicochemical and Organoleptic Characterization of Flavoured Pineapple Candy (Ananas comosus L.)

Vaiphei,

Joseph

2023

IJPSS

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An experiment was conducted at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during the year 2022-2023. The pineapple (Ananas comosus L.) is a popular tropical fruit in India. It is well-known for its nutritional and therapeutic properties, but it is not an easy food to consume on its own. It has a lot of potential in processed forms like candy. Attempts are being made to create products that are not only nutritionally delicious but also consumer-acceptable. The medicinal, nutritional, and organoleptic quality of pineapple candy can be improved by mixing in different syrups such as mint syrup, rose syrup, tulsi syrup, ginger syrup, and cardamom syrup. The study followed a completely randomised design with three replications. The pineapple candy samples were examined for physicochemical changes after preparation and sensory evaluation was performed on a panel of 7 experts using a 9-point hedonic scale. These candies were kept at room temperature for around 90 days. The storage experiments demonstrated that total soluble solids and pH gradually increase till the end of the experiment, whereas titratable acidity and ascorbic acid decrease in decreasing order. Based on the organoleptic test results, treatment T3 (Pineapple + Sugar syrup @ 60% + Rose extract @ 10%) was determined to be the best-flavoured pineapple candy.

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Section: Total Soluble Solids (Tss)supporting

confidence: 86%

Physicochemical and Organoleptic Characterization of Flavoured Pineapple Candy (Ananas comosus L.)

Vaiphei,

Joseph

2023

IJPSS

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Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties

K G,

2024

Food sci. technol. int.

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The germinated clove basil ( Ocimum gratissimum) and sweet basil ( Ocimum basilicum) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7–8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.

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Influence of Various Treatments on Textural Profile Analysis of Indian Gooseberry (Emblica officinalis) Candy during Storage

Cited by 2 publications

References 1 publication

Physicochemical and Organoleptic Characterization of Flavoured Pineapple Candy (Ananas comosus L.)

Physicochemical and Organoleptic Characterization of Flavoured Pineapple Candy (Ananas comosus L.)

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties

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