Utilization of hill lemon peel for preparation of candy using different sweeteners
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Date
2024-04-12
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College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.)
Abstract
The utilization of agricultural by-products has gained increasing attention as a sustainable approach in the food industry. This study explores the potential of hill lemon peel, an often underutilized by product, for the preparation of candy using different sweeteners. The objective is to develop a value- added product while addressing environmental concerns associated with agricultural waste. Hill lemon peel is rich in vitamin C, known for its antioxidant properties and immune-boosting affects. The study results revealed that hill lemon peel contains various valuable component in appreciable amount such as vitamin C (39.84 mg/100g), pectin (1.70%), limonin (11.54 mg/100g), naringin (32.81 mg/100g), phenols (5.28 mg/100g), tannins (30.62%), antioxidants (89.46%) and many other bioactive compounds. Various methods viz., slow and fast, were used for preparation of candy using different sweeteners such as sugar, jaggery, honey and sorbitol. Among the two methods, candies prepared by slow method using sugar, jaggery, honey and sorbitol exhibited the highest candy yield (70.18%) as compared to fast method (68.22%) as well as retention of nutrient compounds with good sensory scores. This standardized method further used to check storage stability of candies at ambient temperature in different packaging materials high density polyethylene (HDPE), aluminium laminated pouches and glass jars. Various quality attributes of stored candies were assessed at an interval of 0, 30, 60 and 90 days of staorage. A slight decrease was recorded in various physico chemical characteristics like moisture content, titratable acidity, ascorbic acid content, phenols and antioxidant activity, while parameters like total solids, TSS, pH, brix/acid ratio, total sugars, reducing sugars and non enzymatic browning increased during three months of storage. Out of all sweeteners, candies prepared with jaggery syrup and packed in aluminium laminated pouches was effective in retaining better physico-chemical characteristics and scored highest in terms of sensory scores on 9-point hedonic scale. Furthermore, leftover syrup of different sweeteners was utilized for preparation RTS beverage. Results of RTS beverage showed that RTS prepared from slow method jaggery syrup was adjudged best on chemical and sensory attributes. The utilization of hill lemon peel for candy preparation offers a promising avenue for by-product valorization. The incorporation of different sweeteners allows for the customization of candies to cater to diverse consumer preferences. This research encourages further exploration of innovative approaches to minimize agricultural waste while creating novel, marketable food products.