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Nutraceuticals Enriched Candies

Rachitha, Diwakar (2006) Nutraceuticals Enriched Candies. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Hard-boiled candy, which is very popular among children and adults, was chosen for enrichment with nutraceuticals. The nutraceuticals added were mango pulp for β-carotene, ferrous sulphate or ferrous fumerate for iron and sodium ascorbate as a source of vitamin C. The candies prepared were studied for physico-chemical characteristics and storage stability of the added nutraceuticals. The moisture and reducing sugar content of candies was found to increase on storage. Higher amounts of moisture tended the candy to become sticky and thus moisture content of candy was found to be critical for longer storage and better acceptance. The reducing sugar in candies with neutraceuticals was found to be 15 to 16% DE. Higher reducing sugars in candies could be due to acidity of mango pulp and added salts which increase the inversion and thereby reducing sugars. The native color of the added nutraceuticals imparted color to the candies but since artificial colors and flavors are usually added to commercial candies, the sensory acceptability of the products did not decrease. The sensory analysis showed that candy with added mango pulp was the most highly accepted product followed by candies with added ferrous salts. The β-carotene content in mango pulp (40g) was 1097µg. In the candy it was found to be 283µg /100g candy. This amount however, decreased on storage. The estimated iron content in candies with ferrous sulphate (260mg),(400mg) and ferrous fumerate (400mg) was 37, 77 and 126mg respectively /100 g of the candy. Thus consumption of 25g of candy would give 45% of the days RDA for an adult man and 32% for children (4-6 years). The Vitamin C content in the freshly prepared sample was found to be 160mg but this slightly decreased on storage. Since the moisture, reducing sugars increased during storage, a protective barrier i.e. packaging is required for storing these products. The ERH was found to be less than 40%. Thus packaging with polypropylene covering is essential. Thus candy was enriched with nutraceuticals to improve nutritive value of these confections. Consumption of small quantity of candy in a day will provide sufficient quantity of these essential nutrients.
Uncontrolled Keywords: nutraceuticals candy
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/507

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