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20221
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Subject: Food Science and Technology × Author: Aditi × Start date: 2000 × Type: Thesis ×
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    Development of nutritionally rich fruit lollipops with edible packaging
    (Punjab Agricultural University, Ludhiana, 2022) Aditi; Babbar, Neha
    The present research on the development of nutritionally rich fruit lollipops with edible packaging was carried out with a view to standardize the process for lollipop preparation using kinnow, pineapple and pomegranate. Also the edible films for lollipop wrapping were prepared using different ingredients. The concentration of fruit juices from kinnow, pineapple and pomegranate was optimized by open pan (PC) and vaccum concentration (VC) method. The concentration method was selected on the basis of better retention of phytochemicals in lollipops. Comparison of kinnow, pineapple and pomegranate lollipops showed better phytochemical composition than market lollipops. The edible films were prepared by optimizing different ingredients i.e. starch (S), whey protein (WP), and starch + whey protein (S+WP) as a base material along with glycerol, sorbitol, beet root extract, and lemon grass essential oil. The S+WP film scored (7.36) highest followed by WP (6.76) and S (6.16) on a 9-point hedonic scale with respect to overall acceptability. Also, the S+WP films showed desirable physical and mechanical properties. The three months storage studies at 25°C revealed a significant degradation of ascorbic acid, antioxidant activity and anthocyanins while a slight significant increase in moisture, reducing sugars and browning index was observed in both butter paper and edible films wrapped lollipops. However, the other parameters like TSS, pH, titrable acidity, total sugars, total phenolic content, total carotenoids, protein content, color, and hardness were not significantly affected during the storage period in both edible film and butter paper. The storage studies of the lollipops wrapped in butter paper and S+WP film showed comparable retention of phytochemical constituents as well as physical properties indicating the comparable barrier properties of edible films. The pomegranate lollipops were found to be nutritionally better while, the kinnow lollipop showed the highest sensory acceptance followed by pineapple lollipop.