Standardization of method for preparation of low calorie candies of apple (Malus domestica)
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Date
2024-04-18
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College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.)
Abstract
The potential use of Golden Delicious and Granny Smith apple varieties for developing low calorie candies was examined based on their physico-chemical and sensory characteristics. Both the apple varieties were found to be suitable for candy preparation due to rich content of ascorbic acid (8.62-10.91 mg/100g), crude fiber (3.38-3.76%), ash (2.41-2.48%), total sugars (8.31-8.63%), and reducing sugars (4.89-5.13%). The moisture content of apple fruits ranged from 84.17-85.00%, while total solids varied between 15.00-15.83%. Additionally, the varieties exhibited varying contents of total soluble solids (12.80-14.80°B), titratable acidity (0.40-0.68%), pH (3.00-4.00) and antioxidant activity (31.60-35.57%). Five different sweeteners viz., sugar (control), sorbitol, xylitol, maltitol and honey + stevioside were assessed for the preparation of apple candies. Among various osmotic treatments, the combination of honey and stevioside exhibited the highest apple candy yield (73.25%) followed by maltitol (70.93%). Among various sweeteners, candies prepared using honey + stevioside and maltitol received the highest scores in sensory evaluation and their storage stability at ambient temperature was assessed by packing them in high density polyethylene (HDPE) and aluminum laminated pouches. Various chemical and sensory attributes of stored candies were assessed at an interval of 0, 30, 60, and 90 days. Candies prepared from Golden Delicious using different sweeteners i.e., sugar, maltitol and honey + stevioside showed a slight increase in titratable acidity, total sugars and reducing sugars content ranging from 0.66-0.81%, 67.62-71.69% and 45.4251.68%, respectively over a 90-days storage period when packed in HDPE and aluminum laminated pouches. Candies prepared from Granny Smith using different sweeteners also showed a slight increase in titratable acidity, total sugars and reducing sugars content ranging from 0.68-0.89%, 66.10-72.74% and 44.70 51.15%, respectively over a 90-days storage period when packed in HDPE and aluminum laminated pouches. No microbial growth was observed in any of the candies. The cost of production of honey + stevioside apple candies packed in aluminium laminated pouches inclusive of a 20% profit margin was calculated to be Rs. 222.81/200 g and Rs. 225.66/200g for Golden Delicious and Granny Smith varieties, respectively. Thus, preparing apple candies via osmotic dehydration technique using maltitol and a blend of honey with stevioside, followed by packaging in aluminum laminated pouches found to be the most suitable and recommended method.