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Functional hard-boiled candy formulation employing Plackett Burman design

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Title Functional hard-boiled candy formulation employing Plackett Burman design
 
Creator Veeranna, H
Dinta, S
Juvvi, P
Roopa, B S
Murthy, Venkatesh K
Chetana, R
 
Subject Amla powder
Green tea extract
Hardboiled candy
Plackett Burman design
Vitamin-C
 
Description 230-236
Plackett-Burman experimental design was employed as a screening experiment with five variables for preparation of hard boiled candy. The effect of varying the levels of hard-boiled candy ingredients such as ratio of liquid glucose (30-40%): sugar (60-70%) addition of nutraceuticals namely green tea extract (0.5-1%) and Amla powder (0.5-1%) along with salt (0.1 to 0.2%) on the physicochemical responses such as hardness, colour, total polyphenol, antioxidant radical scavenging, vitamin C and overall quality were studied. Results indicated that a formulation of: sugar 70%, liquid glucose 30%, amla powder and green tea extract 1% and salt 0.1% was considered as the optimum for obtaining a hard-boiled candy (HBC) with highest overall quality. The present study showed that the hard-boiled candy with added green tea extract and Amla powder were natural sources of polyphenols, vitamin C and antioxidants.
 
Date 2021-02-24T06:13:59Z
2021-02-24T06:13:59Z
2021-01
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscair.res.in/handle/123456789/56284
 
Language en_US
 
Relation Int. Cl.21: B22F 1/02, A23F 3/22, A61K 8/49, B44F 1/00, A61K 31/375
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJTK Vol.20(1) [January 2021]