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Title: Quality of aonla candy and segments-in-syrup prepared from steep preserved fruits in water
Authors: Bhattacherjee, AK
Dikshit, Abhay
Kumar, Sanjay
Tandon, DK
Keywords: Aonla;Steeping preservation;Candy;Segments-in-syrup;Quality;Sensory evaluation
Issue Date: Mar-2013
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2011.01)−A61K 36/00, A23L 3/00
Abstract: Aonla products are commercially prepared either from fresh fruits or from fruits stored in water/salt solution. In the present investigation aonla fruits were stored in water up to 21 days at room temperature and fruits were withdrawn at 7 days interval for the preparation of products namely candy and segments-in-syrup. The fruits and products were assessed for ascorbic acid and polyphenol contents besides sensory evaluation of the products. A gradual decrease in ascorbic acid (306 to 75 mg/100 g) and polyphenols (2.64 to 0.90%) in fruits was noticed during 21 days of storage. Almost 75% of ascorbic acid and 65% of polyphenols were lost during storage of fruits in water up to 21 days. The loss was also reflected in the products prepared from the stored fruits. The retention of ascorbic acid in candy and segments-in-syrup was around 30%, while that of polyphenols was around 60-70% when prepared from 21 days of fruit storage as compared to those prepared from fresh fruits. The organoleptic quality of the prepared products decreased with the increase in the storage period of fruits. Highly acceptable products could be prepared from fresh fruits and fruits stored in water up to 7 days without much loss in the contents of ascorbic acid and polyphenols. However, the products prepared from the fruits after 21 days of storage were poor in quality and unacceptable organoleptically. It could be concluded from the study that acceptable nutritious value added products could be prepared from fresh as well as fruits stored up to 7 days in water.
Page(s): 119-122
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.4(1) [March 2013]

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