Development, physico-chemical and sensory evaluation of

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1 Find out how to access preview-only content Look Journal Inside of Food Get Science Access and Technology May 2015 Date: 07 May 2015 Development, physico-chemical and sensory evaluation of natural nutra candy Abstract A candy was developed using natural ingredients without any addition of chemical compounds or preservatives to supplement iron, calcium and vitamin E in the diet. Moisture content, texture, carbohydrates, nitrogen content, protein content, calcium, iron, phosphorus, vitamin E and aflatoxins were evaluated and 9-point hedonic test was used to analyze the overall acceptability of the nutra candy. Fresh candy had 5.8 % of moisture content which gradually increased to 10 % in low density polyethylene (LDPE) packaging material and up to 8.8 % in glass packaging material on 140th day of storage. Total sugars were estimated to be µg/ml in freshly prepared candy and an increase in this value was recorded during the storage period. Mineral estimation was carried using the atomic absorption spectroscopy (AAS) method. The candy reportedly had 71.5 mg% of iron, 130 mg% of calcium, 2.8 mg% of phosphorus and, 17.3 mg% of vitamin E. It was also observed that candy could be preserved for 140 days in LDPE and glass packaging material at room temperature (23 ± 5 C). Process was optimized to reduce loss of nutrients, which was essential to retain calcium, iron and vitamin E in the final product as no fortification has been done. The present study suggested that the candy can partly meet the vitamin E requirement and supplement iron and calcium as per recommended dietary allowance (RDA). Page %P Page 1 1 de 7 6/22/2015 3:37 PM

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6 6 de 7 6/22/2015 3:37 PM sesamolin on fatty acid oxidation in rat liver. J Agric Food Chem 49: View Article 24. Srivastava AK, Singh OP, Srivastava PK (2006) Development of jaggery based petha (ash gourd) candy, its quality evaluation and study on stability under ambient and refrigerated storage. Bev Food World 33: Vidyasagar K, Aswathnarayana TM, Gosh KG, Ramanujam S, Kameswara Rao G (1964) Studies on storage of packed rations. 1. Groundnut candy bar. J Food Sci Technol 1:68 71 Title Development, physico-chemical and sensory evaluation of natural nutra candy Journal Journal of Food Science and Technology DOI /s Print ISSN Online ISSN Publisher Springer India Additional Links Topics Register for Journal Updates Editorial Board About This Journal Manuscript Submission Food Science Nutrition Keywords Chemistry/Food Science, general Nutra candy Calcium Iron Vitamin E Shelf life Industry Sectors Authors Consumer Packaged Goods Electronics IT & Software Telecommunications Vasundhra Shukla (1) Prameela Kandra (1) Author Affiliations

7 7 de 7 6/22/2015 3:37 PM 1. Food Processing Technology, Department of Biotechnology, Sir Arthur Cotton Bhavan, GITAM Institute of Technology, GITAM University, Visakhapatnam, , Andhra Pradesh, India Continue reading... To view the rest of this content please follow the download PDF link above. Over 9 million scientific documents at your fingertips Springer International Publishing AG, Part of Springer Science+Business Media

Preparation of value added products from dehydrated bathua leaves (Chenopodium album Linn.)

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