The present investigation was carried out to study the effect of machine pricked aonla and changes in chemical composition of aonla candy during storage when packed in sealed polyethylene bags (200 guage) up to 180 days at ambient (25°C) and refrigerated temperature (7°C). The respective values of moisture content, TSS, acidity, reducing sugars, non-reducing sugars, total sugars and ascorbic acid of fresh aonla fruit were found as 84.28% (wb), 10.74 °B, 1.75%, 4.16%, 7.93%, 12.1% and 700.0 (mg/100g). The TSS of aonla fruit with double pass is comparatively higher than single pass. The mean values of TSS for single and double pass were found to be 44.92 °B and 48.25 °B respectively. The percent moisture loss in aonla fruit with double pass is comparatively higher than single pass. The mean values of moisture content for single and double pass were found to be 34.43 and 42.38% (db), respectively. The moisture content was found to be decreasing from 18.02 to 17.17% (db) during storage under ambient condition and 19.46 to 18.42% (db) during storage under refrigerated condition. The TSS of aonla fruits was found to increasing from 79.33 to 83.00 °B during storage under ambient condition and 78.33 to 81.67 °B during storage under refrigerated condition. The values of ascorbic acid and acidity were found to be decreasing with advancement of storage period. The values of ascorbic acid and acidity under ambient and refrigerated conditions were reported as 168.67 to 146.67 (mg/100g), 171.67 to 148.67 (mg/100g) and 0.80 to 0.61% and 0.80 to 0.63% respectively. The reducing sugars and total sugars of candies were found to significantly increase with an increase in storage period. The reducing sugars and total sugars were found to be increasing from 36.90 to 43.33% and 65.47 to 68.97% during storage under ambient condition and 36.60 to 42.60%and 64.77 to 67.93% during storage under refrigerated condition. The non reducing sugars of aonla fruits was found to decreased from 28.57 to 25.63% during storage under ambient condition and 28.17 to 25.33% during storage under refrigerated condition. It was noted that the power operated aonla pricking machine could used to prick the aonla for making candy. The cost of preparation of whole pricked aonla candy was worked out to be Rs. 91.20/kg.
| Published in | Engineering and Applied Sciences (Volume 1, Issue 3) |
| DOI | 10.11648/j.eas.20160103.12 |
| Page(s) | 54-58 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Aonla Candy, Double Pass, Blanching, Pricking
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APA Style
Rajendra Narayan Kenghe. (2016). Effect of Machine Pricked Aonla (Phyllanthusemblica G.) on Preparation and Storage of Candy. Engineering and Applied Sciences, 1(3), 54-58. https://doi.org/10.11648/j.eas.20160103.12
ACS Style
Rajendra Narayan Kenghe. Effect of Machine Pricked Aonla (Phyllanthusemblica G.) on Preparation and Storage of Candy. Eng. Appl. Sci. 2016, 1(3), 54-58. doi: 10.11648/j.eas.20160103.12
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Download@article{10.11648/j.eas.20160103.12,
author = {Rajendra Narayan Kenghe},
title = {Effect of Machine Pricked Aonla (Phyllanthusemblica G.) on Preparation and Storage of Candy},
journal = {Engineering and Applied Sciences},
volume = {1},
number = {3},
pages = {54-58},
doi = {10.11648/j.eas.20160103.12},
url = {https://doi.org/10.11648/j.eas.20160103.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.eas.20160103.12},
abstract = {The present investigation was carried out to study the effect of machine pricked aonla and changes in chemical composition of aonla candy during storage when packed in sealed polyethylene bags (200 guage) up to 180 days at ambient (25°C) and refrigerated temperature (7°C). The respective values of moisture content, TSS, acidity, reducing sugars, non-reducing sugars, total sugars and ascorbic acid of fresh aonla fruit were found as 84.28% (wb), 10.74 °B, 1.75%, 4.16%, 7.93%, 12.1% and 700.0 (mg/100g). The TSS of aonla fruit with double pass is comparatively higher than single pass. The mean values of TSS for single and double pass were found to be 44.92 °B and 48.25 °B respectively. The percent moisture loss in aonla fruit with double pass is comparatively higher than single pass. The mean values of moisture content for single and double pass were found to be 34.43 and 42.38% (db), respectively. The moisture content was found to be decreasing from 18.02 to 17.17% (db) during storage under ambient condition and 19.46 to 18.42% (db) during storage under refrigerated condition. The TSS of aonla fruits was found to increasing from 79.33 to 83.00 °B during storage under ambient condition and 78.33 to 81.67 °B during storage under refrigerated condition. The values of ascorbic acid and acidity were found to be decreasing with advancement of storage period. The values of ascorbic acid and acidity under ambient and refrigerated conditions were reported as 168.67 to 146.67 (mg/100g), 171.67 to 148.67 (mg/100g) and 0.80 to 0.61% and 0.80 to 0.63% respectively. The reducing sugars and total sugars of candies were found to significantly increase with an increase in storage period. The reducing sugars and total sugars were found to be increasing from 36.90 to 43.33% and 65.47 to 68.97% during storage under ambient condition and 36.60 to 42.60%and 64.77 to 67.93% during storage under refrigerated condition. The non reducing sugars of aonla fruits was found to decreased from 28.57 to 25.63% during storage under ambient condition and 28.17 to 25.33% during storage under refrigerated condition. It was noted that the power operated aonla pricking machine could used to prick the aonla for making candy. The cost of preparation of whole pricked aonla candy was worked out to be Rs. 91.20/kg.},
year = {2016}
}
TY - JOUR T1 - Effect of Machine Pricked Aonla (Phyllanthusemblica G.) on Preparation and Storage of Candy AU - Rajendra Narayan Kenghe Y1 - 2016/09/05 PY - 2016 N1 - https://doi.org/10.11648/j.eas.20160103.12 DO - 10.11648/j.eas.20160103.12 T2 - Engineering and Applied Sciences JF - Engineering and Applied Sciences JO - Engineering and Applied Sciences SP - 54 EP - 58 PB - Science Publishing Group SN - 2575-1468 UR - https://doi.org/10.11648/j.eas.20160103.12 AB - The present investigation was carried out to study the effect of machine pricked aonla and changes in chemical composition of aonla candy during storage when packed in sealed polyethylene bags (200 guage) up to 180 days at ambient (25°C) and refrigerated temperature (7°C). The respective values of moisture content, TSS, acidity, reducing sugars, non-reducing sugars, total sugars and ascorbic acid of fresh aonla fruit were found as 84.28% (wb), 10.74 °B, 1.75%, 4.16%, 7.93%, 12.1% and 700.0 (mg/100g). The TSS of aonla fruit with double pass is comparatively higher than single pass. The mean values of TSS for single and double pass were found to be 44.92 °B and 48.25 °B respectively. The percent moisture loss in aonla fruit with double pass is comparatively higher than single pass. The mean values of moisture content for single and double pass were found to be 34.43 and 42.38% (db), respectively. The moisture content was found to be decreasing from 18.02 to 17.17% (db) during storage under ambient condition and 19.46 to 18.42% (db) during storage under refrigerated condition. The TSS of aonla fruits was found to increasing from 79.33 to 83.00 °B during storage under ambient condition and 78.33 to 81.67 °B during storage under refrigerated condition. The values of ascorbic acid and acidity were found to be decreasing with advancement of storage period. The values of ascorbic acid and acidity under ambient and refrigerated conditions were reported as 168.67 to 146.67 (mg/100g), 171.67 to 148.67 (mg/100g) and 0.80 to 0.61% and 0.80 to 0.63% respectively. The reducing sugars and total sugars of candies were found to significantly increase with an increase in storage period. The reducing sugars and total sugars were found to be increasing from 36.90 to 43.33% and 65.47 to 68.97% during storage under ambient condition and 36.60 to 42.60%and 64.77 to 67.93% during storage under refrigerated condition. The non reducing sugars of aonla fruits was found to decreased from 28.57 to 25.63% during storage under ambient condition and 28.17 to 25.33% during storage under refrigerated condition. It was noted that the power operated aonla pricking machine could used to prick the aonla for making candy. The cost of preparation of whole pricked aonla candy was worked out to be Rs. 91.20/kg. VL - 1 IS - 3 ER -
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