International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 4 (2017)
Effect of various drying methods on qualitative characters of nutmeg (Myristica fragrans) candy


Author(s): SP Salvi, PM Talla and PC Haldavnekar

Abstract: The present investigation entitled “Effect of various drying methods on qualitative characters of nutmeg (Myristica fragrans) candy” was carried out at Regional Fruit Research Station, Dr. B.S.Konkan Krishi Vidyapeeth, Dapoli (MS) 415 712; to evaluate the impact of different drying methods on qualitative characters of nutmeg candy. Fruit rind of fully matured, naturally opened, fresh nutmeg fruits (var. Konkan Sugandha) was selected for candy processing. Different drying methods namely sun drying, shade drying, cabinet tray drying, thermo-centre drying and micro-wave drying were used to find out effect on qualitative characters of nutmeg candy. Nutmeg candies were further assessed for the effect of drying method used on duration required, chemical characteristics and sensory evaluation. Study revealed that among different drying methods; the longest duration (30 hours) for preparation of nutmeg candy was noticed in shade drying, while the shortest duration (5 minutes) in micro-wave. In thermo-centre drying and tray drying, drying process was completed within 36 minutes and 12 hours, respectively, While, sun drying was completed within 22 hours. Further, the total soluble solids were found the highest (68 0Brix) in thermo-centre drying and micro-wave drying samples while, the lowest (64 0Brix) in tray drying sample. The highest acidity (0.28 per cent) was retained in micro-wave drying and was significantly superior over the other methods. The recovery of nutmeg candy was found to be the highest in thermo-centre drying than shade drying. With regards to sensory evaluation; micro-wave dried samples was found to be least acceptable. Thermo-centre dried and shade dried nutmeg candy scored maximum sensory score for nutmeg candy and thus, found more acceptable. Thus, Thermo-centre and shade drying methods and can be commercially exploited.

Pages: 621-623  |  436 Views  8 Downloads

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How to cite this article:
SP Salvi, PM Talla, PC Haldavnekar. Effect of various drying methods on qualitative characters of nutmeg (Myristica fragrans) candy. Int J Chem Stud 2017;5(4):621-623.
International Journal of Chemical Studies