DEVELOPMENT AND EVALUATION OF ANTHOCYANIN ENRICHED GINGER CANDY
Loading...
Date
2019-11
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present study entitled “Development and evaluation of anthocyanin enriched
ginger candy” was conducted in the Department of Food Science and Technology, Dr
Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal
Pradesh during the year 2018-2019. Ginger candy is a traditionally ready to eat intermediate
moisture food (IMF) product having a great demand in confectionary industry due to the
acceptable sensorial characteristics and appreciable nutrients especially phenols. In the
conventional method of ginger candy preparation, honey may be an effective replacement for
sugar which is generally used as a sweetener. The data revealed that the optimized method for
preparation of anthocyanin enriched ginger candy (plum pulp and honey) involves 7.5mm
slice thickness, blanching in 1.0 per cent lime juice, osmotic dip in 70 per cent immersion
solution (plum pulp and honey) for 5 hours, drying in a mechanical dehydrator (55±2oC). The
high concentration of fructose and glucose in honeyresulted in increased rate of mass transfer
other than being a source of natural antioxidants. Nutritionally anthocyanin enriched ginger
candy prepared by dipping in hypertonic solution containing plum pulp and honey possessed
appreciable amount of anthocyanin (56.64 mg/100g), ascorbic acid (17.46 mg/100g), total
phenols (26.95 mg/100g) and antioxidant activity (97.66 %). Study indicated that all these eat
intermediate dried products can be successfully stored under ambient and refrigerated storage
conditions without significant change in physico-chemical and sensory characteristics. The
cost of production of anthocyanin enriched ginger candies was found Rs. 56.76 with plum
pulp and sugar and 72.89 with plum pulp and honey per 200g after adding 20 per cent profit.
Therefore, formulation of ginger candy by using honey as an osmotic agent along with
anthocyanin rich plum pulp was a novel innovation thereby extracting the benefits of both
phenols and anthocyanin.
Description
Keywords
null