Vol. 6, Issue 1 (2018)
Shelf life analysis of ghee residue candy incorporated with orange peel
Author(s): Ananthakumar KV, B Dhanalakshmi and R Karunakaran
Abstract: Ghee residue candy was prepared by incorporating dried orange peel powder and aqueous extract at various levels of 5,10,15 per cent (T1,T2,T3). Nutritional, textural and sensory qualities of the ghee residue candy incorporated with various levels of orange peel was carried out. This study was carried out to develop a candy utilizing the waste products of juice and dairy industry viz. orange peel and the ghee residue. The vitamin C analysis in ghee residue candy (T2) had a decreasing trend which was observed on storage at refrigerated temperature. On sensory evaluation by using 9-point hedonic scale T2 was found to be the best among the various levels tried. The texture, sweetness and overall acceptability for T2 were found to decrease during storage for a period of 60 days. The nutritional quality of T2 was analyzed for 60 days period and it was found that moisture, ether extract and NFE was found to decrease with increase in storage period. Texture analysis of ghee residue candy for T2 was carried out for the parameters hardness and stickiness and it was found to increase considerably after 30 days of storage at refrigerated temperature indicating its acceptability up to 30 days.
Pages: 476-479 | 2288 Views 249 Downloads
download (4807KB)
How to cite this article:
Ananthakumar KV, B Dhanalakshmi, R Karunakaran. Shelf life analysis of ghee residue candy incorporated with orange peel. Int J Chem Stud 2018;6(1):476-479.
