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Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)

Sachin, R. Adsare and Ashwini Bellary, N. and Sowbhagya, H. B. and Revathy, Baskaran and Maya, Prakash and Navin, K. Rastogi (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175. pp. 24-32.

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Bioactive compound like anthocyanin can be infused into the solid food matrix like Indian gooseberry or amla (Emblica officinalis) through osmotic treatment. When the surrounding solution concentration was minimum (0 �Brix) the infusion of anthocyanin was higher (3.15 mg/100 g). The values of moisture, solids and anthocyanins diffusion coefficients during infusion process were found to decrease with increase in concentration from 0 �Brix to 20 �Brix from 2.71 � 10�9 to 1.06 � 10�9 m2/s, from 0.73 � 10�9 to 0.28 � 10�9 m2/s and from 1.14 � 10�9 to 0.71 � 10�9 m2/s, respectively. The infused amla pieces were further subjected to higher osmotic solution concentration (30e70 �Brix) for candy making. The diffusion coefficients for moisture and solid contents increased from 0.33 � 10�9 to 2.30 � 10�9 m2/s and 0.68 � 10�9 to 1.25 � 10�9 m2/s respectively. With an increase in the concentration of surrounding solution, the time required to reach moisture and solid equilibrium was reduced. The entire process for anthocyanin infused amla candy could be achieved in 24 h of immersion time compared to conventional method of candy making 120 h (5 days). The resulting product had higher retention of nutrients like vitamin C, with softer texture, reduced lightness and high anthocyanin content as a result of infusion. The product was highly acceptable with higher sensory attributes compared to control sample. The present study concluded that osmotic treatment could be a feasible technology for impregnation of bioactive compounds for candy making without significantly altering the cellular integrity of the solid food matrix.

Item Type: Article
Uncontrolled Keywords: Osmotic treatment Diffusion Mass transfer Candy preparation Anthocyanin Indian gooseberry
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Food Engineering
Fruit and Vegetable Technology
Lipid Science and Traditional Foods
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2016 08:23
Last Modified: 24 Feb 2016 08:23
URI: http://ir.cftri.com/id/eprint/12135

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