Chemical and Sensory Evaluation of Nougat Prepared from Guava (Psidium Guajava L.) Cv. Allahabad Safeda

Transcription

1 International Journal of Agriculture, Environment & Biotechnology Citation: IJAEB: 6(3): September 2013 DOI Number /j X Horticulture Chemical and Sensory Evaluation of Nougat Prepared from Guava (Psidium Guajava L.) Cv. Allahabad Safeda Pramod Kumar Singh 1, Gourish Ranganath Karanjalker * and Vijay Bahadur Rajwade 1 1 Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology & Sciences (formerly AAI-DU), Allahabad, Uttar Pradesh,India * College of Horticulture (University of Horticultural Sciences, Bagalkot), GKVK Campus, Bengaluru, Karnataka,India * gourishkaran@gmail.com Paper No. 137 Received: April 13, 2013 Accepted: August 17, 2013 Published: September 08, 2013 Abstract Guava known as poor man s apple is one of the richest and cheapest sources of the vitamin C. To utilize its nutritional qualities study was conducted to develop the nougat, the sugar confectionery product from guava fruits. The recipes having different ingredient combinations were subjected to sensory and chemical analysis. The product has the combination of 550 g sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose was adjudged best treatment scoring, highest sensory scores. This treatment was attributed with T.S.S ( B), acidity (0.064 % C.A), total sugar (74.77 %) and ascorbic acid (160.4 mg/100g). Highlights Guava nougat was developed by using cost effective and easily available ingredients Based on sensory evaluation the treatment having 550 g table sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose was adjudged as best ingredient combination for the preparation of guava nougat. This treatment was attributed with T. S.S ( B), acidity (0.064 % C. A), total sugar (74.77 %) and ascorbic acid (160.4%) at the fresh preparation. Keywords: Guava, sugar confectionery product, nutritional qualities Introduction Guava (Psidium guajava L.) known as poor man s apple is one of the major fruit crops in India. It poses importance due to its low cost, high nutritional value and its appearance. Nutritional quality of guava is as comparable with apple particularly vitamin C, pectin and minerals (Anupa et al., 2012). Quality guava is produced in Uttar Pradesh particularly in Allahabad region (Rathod, 2001). Allahabad Safeda is the one of the finest and popular varieties of guava has its roots in Allahabad. Allahabad Safeda is characterized with pleasant flavor, medium size, excellent pulp and also poses good potential for the processing into value added products. Dictionary meaning nougat is pronounced as Nuga which means hard sweet containing nuts with different colour. Nougat is the product from English speaking countries, consumed during the Christmas, rather product is said to be Spanish mainly prepared out of almond, sugar, honey and egg white (Blazquez, 2000). The recipe for sugar confectionery products varies from place to place and

2 Singh, et al., person to person. The Indians are very fond of the sweets and they consume it with great pleasure and especially during the festival, feasts and fairs. The sugar confectionery products form, the relish part of the food we consume. With the rising cost of living, it has become mandatory for fruit production and processing sectors to provide its produce at reasonable rates. Moreover, the value addition and processing of fruits aid for upliftment of the rural mass by processing the locally preferred products. The attempt has been attended to develop the nougat product from the guava fruits to enrich it with fruit based nutrition. Considering the nutritional importance of the guava particularly the Vitamin C, we undertook the trial for developing the nougat from guava fruits. Materials and Methods The fresh mrig bahar guava fruits of cultivar Allahabad Safeda variety were freshly procured from the local market of Ram- baug, Allahabad. Required ingredients were purchased as per the recipe formulated from local market. The recipe was designed considering the Indians perception for the sugar based products. Treatments were formulated having varied quantities of ingredients (viz. table sugar + butter+ milk powder+ cashew nut+ glucose) in gram per 1 kg pulp of guava as T 1 ( ), T 2 ( ), T 3 ( ) and T 4 ( ). The thoroughly washed guava fruits were cut into pieces and boiled for about 30 minutes in container. The clear pulp was sieved and the seeds and hard peels were separated. This pulp was boiled in separate container and ingredients one by one were added as per the treatments and boiled again for about 45 minutes till the end point. The end point for the nougat mix was determined by the leathery appearance of the pulp. The nougat was spread on the plates and kept for drying under clean open condition for about an hour and cubes were cut into square shape by cutting knife. Cubes were wrapped in aluminium foil, packed in glass bottles and stored under room temperature. The fruits were analyzed for the physico-chemical test before processing it into nougat. The products were subjected for the chemical, sensory test and shelf life studies under ambient conditions. The T.S.S was determined by Hand Refractometer and expressed in o B. The ph of the product was determined by digital phmeter. Acidity (% CA) and ascorbic acid (mg/100g) contents were determined by titration methods as mentioned by Ranganna (1986). The sugars were estimated by Lane and Eynon method in terms of reducing, non-reducing and total sugars as mentioned in Ranganna, The sensory evaluation was conducted by a panel of five judges rated on a 9-point hedonic scale (Amerine et al., 1965) for colour, texture, flavor and overall acceptability. The experiment was laid down in Completely Randomized Design (CRB) and results were evaluated using statistical package software Wasp 2.0 version. Results and Discussion In present study, fresh fruits and developed nougats were evaluated for various chemical and sensory qualities. The physico-chemical characters of the fresh Allahabad Safeda fruits are given in Table 1. The prime component i.e. ascorbic acid content was observed to be 207 mg/100g. Values (Table 1) for ph, ascorbic acid, acidity of the Allahabad Safeda guava fruits shows resemblance with the values mentioned by Jain et al., (2011). The pulp recovery of 59.3 % was observed by the Sandhu et al., (1999) in Allahabad Safeda fruits. Table 1: Physico-chemical composition of Allahabad Safeda fruits Sr. No. Characteristics Value 1. Average weight (g) Average diameter (mm) Colour (pulp) Whitish 4. Texture (organoleptic basis) Fine 5. Flavour (organoleptic basis) Mild 6. Pulp recovery (per kg) 60% 7. Juice recovery (kg) 41% 8. Specific gravity Moisture (%) T.S.S( 0 B) Titratable acidity (%C.A) ph Ascorbic acid(mg/100g) Total sugar (%) 4.3 Total Soluble Solids ( o B) as influenced by different treatments (Table 3) significantly increased with the increase in the amount of the ingredients at all storage periods. At fresh, the T.S. S ranged between to o B within the treatments. The highest T.S. S was obtained in T 4 (72.66 o B) followed by T 3 (69.93 o B) at the fresh preparation. Increasing trend was evident during the storage period and this might be due to the hydrolysis of polysaccharides, pectin and starch into simple sugars (Reena et al., 2007). Present findings shows the conformity with the results observed by researchers Mukerjee and Tiwari (2007) in guava nougat, Sharma et al. (1998) in standardization of candied apples. 456

3 Chemical and Sensory Evaluation of Nougat Prepared from Guava (Psidium Guajava L.) Cv. Allahabad Safeda Non significant result for acidity % was observed in treatments except at 90 days. The low acidity (0.06%) was observed in T 4 without any change during storage period. Moreover, T 1 having highest pulp, rise in acidity % was observed from 0.08% to 0.14% and similar increasing trend was observed in T 2 and T 3. This fact could be due to ascorbic acid degradation or hydrolysis of pectin (Chauhan et al., 1997). Present investigation is in agreement with the study carried out by researchers, Reena et al., (2007) and Agrahari et al., (2007). As depicted in Table 3, ph was influenced by the addition of the ingredients at fresh and 30 days storage period while non significant results were at later storage periods (60 and 90 days). At fresh preparation the ph ranged from 7.29 to 7.70 within the treatment and Treatment T 4 attained highest (7.70) ph content. Also the reducing trend for ph content was evident during the storage period. The present study is authenticated with the research carried out by Reena et al., (2007) in bael-guava cheese and toffee. The treatments affected ascorbic acid significantly and similar trend was observed at all storage periods. The treatments were attributed with the ascorbic acid ranging from 130 to 195 mg/100g, wherein the highest content was evident in T 1 and lowest in T 4. Reduction in ascorbic acid was observed during storage at the room temperature might be caused due to the sensitivity of ascorbic acid to heat and oxidation (Reena et al., 2007). Ascorbic acid content of leather showed decreasing trend with recipes when the sugar content was increased (Jain and Neema, 2007). The present findings shows the similar results reported by earlier investigators Mukerjee and Tiwari (2007) in guava nougats., Chauhan et al., (1997) in soy enriched apple bar (SEAB)., Sharma et al., (1998) in candied apples, Pandey and Singh (1999) in Ready To Serve guava beverages and apricot-soya toffees (Thakur et al., 2007). Pertaining to sugar content viz. reducing-, non reducingand total sugar shown in table 3, No significant difference was obtained in within treatments. Sugars were found to be increasing during the storage period at ambient condition. This might be due to inversion of non-reducing to reducing and hydrolysis of the polysaccharides into monosaccharide (Reena, 2007). Similar results were revealed by Singh, (2010), Sharma et al., (1998), Kaushal et al., (2001) and Mehta and Bajaj (1984). Table 4, depicts the sensory evaluation of the nougats prepared using different ingredient combinations. The results were Non significant for texture and flavor among the treatments. The sensory evaluation carried out by the panels suggests that the treatment combination having 550 g table sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose was best. Since, this treatment consists of the moderate sugar and pulp amount might be the reason for the acceptability by the judges. The more chewiness was observed in guava leather recipe having Table 3: Reducing, non-reducing and total sugars as influenced by the different treatments during ambient storage condition. Treatments Reducing sugars (%) Non-reducing sugars (%) Total sugars (%) Fresh Fresh Fresh T a 61.60a 61.61a 65.17a 3.05bc 3.41a 3.67a 3.73a 64.51a 64.76a 65.14a 68.88a T a 67.85a 67.85a 71.41a 3.33ab 3.43a 3.67a 3.76a 70.90a 71.11a 71.47a 75.18a T a 71.42a 71.42a 75.00a 2.90c 3.57a 3.71a 3.79a 74.33a 75.07a 75.17a 78.77a T a 71.52a 71.42a 76.42a 3.50a 3.57a 3.77a 3.99a 74.53a 74.97a 75.11a 80.41a 457

4 Singh, et al., more pulp (Jain and Neema, 2001) and similar fact was noticed in treatments (T 1, T 2 ) which consist of more pulp. Further the decrease in the sensory qualities was observed during the duration of 3 months. Reduction in sensory quality during storage has also been reported in dehydrated mango slices by Sagar et al., (1998) and Nidhi and Mathew (2006). We developed guava nougat, using the cost effective and easily available ingredients and may serve as consumer friendly value added products. On the basis of sensory evaluation the treatment having 550 g table sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose was adjudged as best recipe for the development of guava nougat. This treatment is attributed with T. S.S ( B), acidity (0.064 % C. A), total sugar (74.77 %) and ascorbic acid (160.4%). Acknowledgements Authors acknowledge Department of Food Science & Technology., Department of Dairy and Technology, SHIATS for providing facilities for carrying out chemical analysis and also Libraries of IARI, New Delhi and GKVK University, Bengaluru for obliging reviews. Senior author express sincere thanks to Dr. D. B. Singh for decisive suggestions during the experiment. References Agrahari, P. R., Khurdiya, D. S., Lata, Kaur, C. and Kapoor, H. C Antioxidant activity and quality of soy enriched apple bar, Journal of Food Processing and Preservation 28 (2): Amerine, M. A., Pangborn, R. M. and Rosseler, E. B Principles of sensory evaluation of food. Academic Press, New York. Anupa, T, Jaganath S, Girisha R and Mallikarjunagowda, A. P. Studies on qualitative characteristics in different genotypes of Apple Colour Guava (Psidium guajava L.), International Journal of Agriculture,Environment and Biotechnology 5 (2): Blahzquez, H. G., Gonzahlez de Santiago, I., Dmhaz, M. and Orzahez, V Macroelements Content in Nougat: A Traditional Spanish Sweet. Journal of Food Composition & Analysis 13: Chauhan, S. K., Lal, B. B. and Joshi, V. K Preparation and evaluation of protein enriched mango fruit bar. Indian Food Packer 51: 5-9. Jain, P. K. and Neema, P. K Processing of pulp of various cultivars of guava (Psidium guajava L.) for leather production, Agricultural Engg. International: the CIGR Ejournal, Manuscript 9: FP Jain, P. K., Jain, P. and Neema, P. K Quality of guava and papaya fruit pulp as influenced by blending ratio and storage period. American Journal of Food Technology 6: Kaushal, N. K. Joshi, V. K. and Vaidya, D Effect of stages of apple pomace collection and the treatment on the physicochemical and sensory qualities of pomace toffees. Indian food Packer 55: Mehta, U and Bajaj, U Changes in chemicals composition and organoleptic quality of citrus peel candy during preparation and storage. Journal of food Science and Technology 21: Mukherjee, S. and Tiwari, R Development of guava nougats. Dissertation. Submitted to Allahabad Agricultural Institute- Deemed University, Allahabad. Nidhi, C. and Mathew, P Development of guava candies. Journal of Food Science and Technology 43(2): Pandey, A. K. and Singh, I. S Studies on preparation and preservation of guava Ready To Serve beverages. Indian journal of Horticulture 56 (2): Ranganna, S Handbook of analysis and quality control for fruit and vegetable products. II Ed. (Tata Mc Graw Hill Publishing Co., New Delhi). Rathod, D. S Guava. In Handbook of Horticulture. Edited by Chadha, K. L. (Directorate of Information and Publications of Agriculture, ICAR, New Delhi). Reena, Rakesh, G. and Singh, R Changes in chemical composition of bael-guava cheese and toffee during storage. Haryana journal of Horticulture Scuience 36 (3/4): Sagar, V. R., Khurdiya, D. S. and Balakrishnan, K. A Effect of storage temperature and period on quality of dehydrated ripe mango slices. Journal Food Science and Technology 35(3): Sandhu, K. S., M. Singh and Ahluwalia, P Studies on processing of guava into pulp and guava leather. Journal of Food Science 458

5 Chemical and Sensory Evaluation of Nougat Prepared from Guava (Psidium Guajava L.) Cv. Allahabad Safeda and Technology 38: Sharma, S., Dhaliwal, Y. S., and Kalia, M Candied Apples: A new perspective. Journal of Food Science and Technlogy 35(1): Singh, P Standardization and evaluation of the guava nougats from different varieties of guava (Psidium guajava L.). MSc. Thesis, Sam Higginbottom Institute of Agriculture, Technology and Sciences (formerly AAI-DU), Allahabad. Thakur, N., Thakur, N. S., Suman, M., Lal, B. B. and Sharma, S Apricot soya toffees- a protein enriched product. Indian Food Packer 61(4):