Development of high fibre and antioxidant rich fruit tablets and bars from black carrot juice waste
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Bars and tablets with high fiber and antioxidants from black carrot juice waste were developed with the objectives to study the physico-chemical, phytochemical characteristics of raw material i.e. black carrot, juice waste and juice, and the product prepared from juice waste, to standardize the method of development of bars and tablets and to ascertain the shelf life stability of the products. Many treatments were initially prepared using different concentrations of sugar (40, 50 and 60 per cent), citric acid (1.00, 1.25 and 1.50 per cent) and gums (0.10, 0.25 and 0.50 per cent) and the best were selected, which were LI= 40% sugar and 1% citric acid, L2= 50% Sugar and 1.25% citric acid, L3= 60% sugar and 1.50% citric acid. L4= 40% sugar, 1.00% citric acid and 0.10% sodium alginate, L5= 50% sugar, 1.25% citric acid and 0.25% sodium alginate, L6= 60% sugar, 1.0% citric acid and 0.10% CMC, L7= 50% sugar, 1.50 citric acid and 0.25% CMC. The bars prepared from these treatments were dried at 50, 55 and 60ᵒ C, these bars were then organoleptically analyzed and the best treatment from each temperature was selected i.e. L5 from 50ᵒC, L6 from 55ᵒC and L7 from 60ᵒC. The recipe for bars was standardized using these three selected treatments, these treatments were renamed as T1 (50% sugar, 1.25% citric acid, 0.25% Sodium alginate at 50ᵒC Temp), T2 (60% sugar, 0.10% citric acid and 0.10% CMC at 55ᵒC Temp), T3 (50% sugar, 1.50 citric acid and 0.25% CMC 60ᵒC Temp). For tablets different concentrations of magnesium stearate were chosen with A1 (1% magnesium stearate), A2 (2% magnesium stearate) and A3 (3% magnesium staerate). On the physico-chemical analysis the characteristics like TSS, total sugars, reducing sugars, acidity and crude fiber increased whereas pH and moisture content were found to decrease in all the treatments after a storage period of six months at ambient temperature. All the bio active compounds i.e. phenols, antioxidants, ascorbic acid and anthocyanins decreased significantly during the storage period. The bars prepared were stored in polythene and aluminum whereas the tablets were stored in plastic and polythene for maximum retention of organoleptic quality. The bars and tablets were organoleptically evaluated and recorded for taste, flavor, aroma, consistency and overall acceptability on a 9 point hedonic scale. Polythene was found to be a better packaging material in case of bars as compared to aluminum and plastic in case of tablets compared to polythene. On the basis of phytochemical, physico-chemical, sensory analysis and the storage studies it was concluded that treatment 3 (T3) was found highly acceptable followed by treatment 2 (T2) and 1 (T1) in case of bars and treatment 3 (A3) was found to be highly acceptable followed by treatment 2 (A2) and 1 (A1).
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