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Kailey, Rekha
- Utilization of Foeniculum vulgare in Herbal Candy Preparation and Analysing its Effect on the Physico-Chemical and Sensory Properties
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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
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