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Rasane, Prasad
- Utilization of Foeniculum vulgare in Herbal Candy Preparation and Analysing its Effect on the Physico-Chemical and Sensory Properties
Abstract Views :233 |
PDF Views:73
Authors
Rekha Kailey
1,
Kajal Dhawan
1,
Prasad Rasane
1,
Jyoti Singh
1,
Sawinder Kaur
1,
Bhanu Pratap Singh
2,
Navneet Kaur
3,
Damanpreet Kaur
1
Affiliations
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, IN
2 Perfetti Van Melle India Pvt Ltd, Manesar, Gurugram - 122 051, IN
3 School of Engineering Technology and Applied Science, Centennial College, Toronto, CA
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara - 144 411, IN
2 Perfetti Van Melle India Pvt Ltd, Manesar, Gurugram - 122 051, IN
3 School of Engineering Technology and Applied Science, Centennial College, Toronto, CA
Source
Current Science, Vol 116, No 12 (2019), Pagination: 2013-2019Abstract
Foeniculum vulgare, also known as fennel, is a medicinal herb belonging to the Apiaceae (Umbelliferae) family. The present study examined the effect of different processing techniques (sun- and tray-drying, and roasting) on fennel seeds and aimed to find the best method for incorporation of powder in the formulation of hard candy to deliver phytochemicals and bioactive compounds that it possesses, thus rendering health benefits. The proximate and physico-chemical evaluation of fennel-seed powder showed that sun-drying is the most effective technique. It retains most of the nutrients of fennel seeds. It also requires less technical know-how, no sophisticated equipment and is economical. Thus, sun-dried fennel-seed powder was used in the formulation of hard candy and DF11 (5% fennel-seed powder) was the best formulation deemed to be optimized with physico-chemical and sensory characteristics that were found acceptable.Keywords
Fennel Seeds, Herbal Candy, Processing Techniques, Physico-Chemical and Sensory Properties.Full Text
References
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- Chia Seed-Based Nutri Bar: Optimization, Analysis and Shelf Life
Abstract Views :273 |
PDF Views:84
Authors
Jyoti Singh
1,
Bhavna Sharma
1,
Mokshi Madaan
1,
Pooja Sharma
1,
Tarandeep Kaur
1,
Navjot Kaur
1,
Inderdeep Kaur Bhamra
1,
Sawinder Kaur
1,
Prasad Rasane
1
Affiliations
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
1 Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144 411, IN
Source
Current Science, Vol 118, No 9 (2020), Pagination: 1394-1400Abstract
In this study, chia seeds were incorporated for the development of an optimized nutri bar. Different formulations containing 5%, 10%, 15% and 20% of chia seed flour were evaluated. The developed bar was analysed for its nutritional quality, sensory attributes, physiochemical properties and storage quality. The results revealed that the 10% incorporation of chia seed with protein content 3.72 ±0.11%, crude fibre 10.52 ±0.08%, ash 2.0%, crude fat 3.52 ±0.19%, carbohydrate 51.00 ±0.24% and antioxidant activity 32.23 ±0.69% inhibition was highly acceptable in terms of sensory attributes. The shelf life study revealed that the nutri bars when stored at a temperature of 10°C sealed in low density polyethylene bags tend to be more shelf stable. The gross energy of the chia seed nutri bar was calculated to be 250.52 ±0.63% kcal.Keywords
Antioxidant, Chlorogenic Acid, Diet Supplement, Energy, Rapidly Consumed.Full Text
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