Preparation and evaluation of low glycemic index sand pear candy
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
Pear is one of the major fruit crop of India and playing vital role in human nutrition. Among the different pear varieties, sand pear is one of the most underutilized variety. Although recently have been utilized for value addition (beverages and IMF foods) by the researchers. However in this era of modernization, various chronic diseases are being introduced to the human race, and diabetes is causing major havoc among all. Concerning these issues, the products with low sugar content without altered organoleptic characteristics are dominating the food market around the world of health awareness; functional foods are attracting widespread interest. Therefore, to fulfil the aforesaid purpose, low glycemic index sand pear candy with replaced sugar content were formulated using four formulations (aspartame+ sucrose, stevia+sucrose, sucralose+sucrose, sorbitol+sucrose) which were prepared by replacing the 300 Brix sucrose with these sweeteners and rest of the sweetness of 400 Brix maintained by sucrose. Sucrose based candy was taken as control. Along with it, blanching at three time periods (0, 2.5, 5 min) was also carried out and all the quality attributes were assessed. The low glycemic index sand pear candy prepared using stevia (1 g/L) along with blanching period of 2.5 min was found best on the basis of all physicochemical, phytochemical, and organoleptic properties. The results so obtained were confirmed using FT-IR. Further, to make the candy more nutritious and phytochemically rich, the low GI candy was enriched with tea and various spice (cardamom, clove, cinnamon, black pepper) extracts. The effect of different variables on quality attributes of phytochemically enriched sand pear candy were analysed using response surface methodology (RSM). The optimized condition for the production of phytochemical enriched sand pear candy were 3.5 min blanching time, 2.74% spice extract along with 2.44% tea extract. The selected product was evaluated for storage stability and observed that using LDPE and Kraft Paper, and was observed that as the storage progressed, all the phytochemical attributes decreased significantly. Among both packaging materials, LDPE was found best concerning the better retention of phytocompounds as compared to kraft paper. Functional foods are at peak demand in the market and such products will add a new feather to the confectionary industry.
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Chandel, Rajat (2022). Preparation and evaluation of low glycemic index sand pear candy (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.