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Development of Intermediate Moisture Food (IMF) segments and candy from aonla (Phyllanthus emblica L.)

KrishiKosh

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Title Development of Intermediate Moisture Food (IMF) segments and candy from aonla (Phyllanthus emblica L.)
 
Creator Panwar, Sonu
 
Contributor Gehlot, Rakesh
 
Subject spices, sucrose, storage, fruits, confectionery, acidity, glucose, sugar, carbohydrates, solutes
 
Description The present investigation entitled “Development of Intermediate Moisture Food (IMF)
segments and candy from aonla (Phyllanthus emblica L.)” was carried out with the objective to develop
sweet and spiced IMF segments and candy from aonla, and to evaluate the quality and shelf life of
processed products during storage. The fresh aonla fruits cvs. Banarasi and Chakaiya were analyzed for
different physico-chemical parameters. The fruit length, fruit diameter, fruit weight and pulp weight
and seed weight were found to be 3.86 and 3.60 cm, 4.41 and 4.23 cm, 44.92 and 39.24 g, 95.81 and
95.85 per cent, and 4.19 and 4.15 per cent in cvs. Banarasi and Chakaiya, respectively. On fresh weight
basis, moisture content of fresh fruits was found to be 85.60 and 84.87 % for cvs. Banarasi and
Chakaiya, respectively. Total soluble solids (TSS), total sugars, reducing sugars, crude fibre and
titratable acidity were analyzed to be 11.6 and 10.6%, 8.25 and 7.44%, 6.56 and 4.93%, 2.08 and
2.53%, and 2.24 and 1.94%, whereas ascorbic acid, pectin, tannins and non-enzymatic browning were
found to be 609 and 575 mg/100 g, 0.59 and 0.57%, 3.52 and 3.05 mg/g, and 0.043 and 0.035 for cvs.
Banarasi and Chakaiya, respectively. Chemical constituents of IMF segments and candy from aonla
were analyzed just after processing and at monthly interval during six months storage period. In IMF
aonla segments, the moisture content, water activity, ascorbic acid, tannins and pectin decreased
significantly while TSS, titratable acidity, total sugars, reducing sugars and NEB increased
significantly during six months storage. In aonla candy, the moisture content, water activity, titratable
acidity, reducing sugars, NEB increased significantly while TSS, total sugars, ascorbic acid, pectin and
tannins decreased significantly during six months storage. Acceptability of IMF segments and candy
from aonla decreased significantly with the increase in storage duration. The sucrose treatment (T1)
was found most acceptable in terms of colour and appearance, texture, taste and mouthfeel in sweet
IMF aonla segments. The sucrose treatment (T5) was also found most acceptable in spiced aonla candy
in terms of color and appearance, texture, taste and mouthfeel.
 
Date 2016-02-11T12:10:58Z
2016-02-11T12:10:58Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64310
 
Language en
 
Format application/pdf
 
Publisher CCSHAU