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Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies

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Title Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies
Not Available
 
Creator S. J. Kale
Prerna Nath
Charanjit Kaur
 
Subject Aonla candy, Texture, Soft, Deformation, Freezing
 
Description Not Available
Aonla, due to its astringency, is converted into various processed products. Candy is the most popular of among them. Commercially available aonla candies in India are hard in texture. However, soft textured candies
are preferred more over harder ones. Hence, study was undertaken to produce soft textured candies. Whole fruits and fruit segments were blanched in boiled water, frozen in domestic freezer for 12 h and thawed at room temperature (15–20 C). Fresh, blanched, frozen and thawed samples were subjected to textural analysis. Some of the blanched and thawed segments were used to prepare candies and subjected to textural analysis. Results indicated that force–deformation behavior of all samples differed significantly. Fresh, blanched, thawed and frozen segments required 14.39, 0.84, 0.22 and 0.18 N force, respectively to compress them till 1 mm deformation. Similarly, peak force (5 mm deformation) was maximum in fresh segments (172.25 N) followed by blanched (8.77 N), frozen (1.06 N) and thawed (0.85 N). Peak force values for control and soft candies were 13.14 and 6.86 N, respectively. Based on results, it was found that freeze–thaw treatment significantly
reduced the firmness of segments and produced soft textured candies.
Not Available
 
Date 2022-04-27T10:49:59Z
2022-04-27T10:49:59Z
2019-05-04
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/71716
 
Language English
 
Relation Not Available;
 
Publisher Not Available