Vol. 6, Issue 4 (2018)
Evaluation of osmotic treatments for preparation of water melon (Citrullus lanatus) rind candy
Author(s): Chethan HP, Dev Raj, Vaghashiya JM, Sanjeev Kumar and Thumar VM
Abstract: The present investigation entitled “Evaluation of osmotic treatments for preparation of water melon (Citrullus lanatus) rind candy†was aimed to utilize leftover rind for the preparation of candy after utilization of water melon juice and evaluate the sensory as well as nutritive quality of water melon rind candy during storage. Experiment was conducted for preparation of water melon rind candy using different levels of osmotic treatments viz. O1-50 g sugar/100g rind, O2-75 g sugar/100 g rind, O3-100 g sugar/100g rind, O4-100 g 60°Brix syrup/100 g rind and O5-100 g 70° Brix syrup/100 g rind (Factor 1) and acidity viz. A1-0.10%, A2-0.20% and A3-0.30% (Factor 2). The results of the present investigations indicate that water melon rind candy prepared by mixing 100 g sugar per 100 g water melon rind along with 0.20 per cent acid from was rated as the best treatment (O3A2) on the basis of higher sensory score as well as nutritional composition and also exhibited minimum changes in nutritional as well as sensory quality during six month storage. Thus, developed technologies can commercially be explored by food processing industry for utilization of leftover rind for the preparation of candy after preparation of water melon beverages to ensure better returns to growers and processors as well.
Pages: 1705-1714 | 354 Views 55 Downloads
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How to cite this article:
Chethan HP, Dev Raj, Vaghashiya JM, Sanjeev Kumar, Thumar VM. Evaluation of osmotic treatments for preparation of water melon (Citrullus lanatus) rind candy. Int J Chem Stud 2018;6(4):1705-1714.
