Optimization of Process for The Preparation of Antioxidant Rich Ginger Candy by Response Surface Methodology

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Ginger is well known for its medicinal properties and health benefits through ages in almost all system of medicines against many diseases and infections but have moderate antioxidant activity. Pomegranate peels are employed in traditional medicine because of their strong phytochemicals profile. An attempt was made to optimize the process for production of antioxidant rich ginger candy by response surface methodology. The experimental variables considered were dried pomegranate peel powder (1-5% of total syrup) and blanching time (5- 15 minutes) using response surface methodology i.e. central composite design (CCD). Ginger slices were blanched as per the design followed by dipping in 75°B sugar syrup having different concentrations of pomegranate peel as per design and 2.0% citric acid for 24 hours at room temperature and dried at 50°C for 1 h. The candies so prepared were evaluated for different physico-chemical and sensory attributes. The optimum product qualities; total soluble solids (TSS) (67.24oB), titratable acidity (1.11%), antioxidant activity (66.70%), TSS: acid ratio (60.61), total phenolics (18.03 mg/100 g), total proteins (7.16 mg/100 g), overall acceptability (7.18) and acceptability index (79.74%) with 0.894 desirability were obtained using 5% peel concentration and 15 minutes blanching time. It was further observed that the loss of antioxidant activity due to blanching has been recovered with the addition of  pomegranate peel powder. In nutshell, it is concluded that in the processing of antioxidant rich ginger candy, pomegranate peel had a great influence on antioxidant activity and total phenolics content of antioxidant rich ginger candy which is desirable from health point of view, whereas, blanching time had influence on the TSS, titratable acidity, TSS: acid ratio which is desirable from the sensory point of view.

Authors: 
Radhika
Authors: 
V. Kumar
Authors: 
G. Vyas
Authors: 
S. Kaur
Publisher: 
International Food Research Journal
Year: 
2017