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Optimization of process variables for preparation of Pomegranate juice fortified Aonla,

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Title Optimization of process variables for preparation of Pomegranate juice fortified Aonla,
Not Available
 
Creator Meena VS, Jalgaonkar K, Mahawar MK, Bhushan B, Bibwe B, Kashyup, P
 
Subject Aonla candy, pomegranate juice, process variables optimization, response surface methodology
 
Description Not Available
This study was aimed to evaluate the effect of sugar
syrup concentration (SSC) (0, 30 and 60 °Brix (°B)),
time of dipping (TD) of aonla segments in pomegranate
juice (30, 60 and 90 min) and drying temperature (DT)
(50°C, 60°C and 70°C) on the quality of aonla candy.
The prepared candy was assessed for its physical,
chemical and sensorial characteristics such as total
soluble solids (TSS), titratable acidity (TA), ascorbic
acid content (AA) and overall acceptability (OAA).
Response surface methodology using Box–Behnken
design was utilized for formulating the design of
experiments, statistical analysis and optimization of
process variables. Second-order polynomial models
were fitted to determine the responses as a function of
process variables. All three independent variables
were observed to have significant effect (P ≤ 0.01) with
coefficient of determination (R2 ≥ 0.90). The optimum
process conditions for preparation of novel aonla
candy were SSC of 60°B, TD of 30 min and DT of
70°C. The quality characteristics recorded at optimum
experimental condition were TSS of 30.16°B, AA
of 207.79 mg/100 g and OAA of 7.71 with lower TA of
1.48%.
Not Available
 
Date 2020-10-27T05:59:29Z
2020-10-27T05:59:29Z
2020-01-10
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/42073
 
Language English
 
Relation Not Available;
 
Publisher Not Available