Optimization of pretreatments and sugar concentration of strawberry candy

Authors

  • Puskraj Jadhav Department of Technology, Food Technology Shivaji University, Kolhapur – 416004(MH), India Author
  • Shital A Patil Department of Technology, Food Technology Shivaji University, Kolhapur – 416004(MH), India Author
  • Irrana Udachan Department of Technology, Food Technology Shivaji University, Kolhapur – 416004(MH), India Author
  • Arvind B Madavi Department of Technology, Food Technology Shivaji University, Kolhapur – 416004(MH), India Author
  • Siddharth M Lokhande Department of Technology, Food Technology Shivaji University, Kolhapur – 416004(MH), India Author

DOI:

https://doi.org/10.48165/jpht.2024.12.2.10

Keywords:

Strawberry Candy, Pretreatments,, , osmotic dehydration, Sugar solution, Nutritional composition, Organoleptic quality.

Abstract

The aim of the research was to develop a self-stable dehydrated strawberry product using different  pretreatment and sugar solutions on the characteristics of strawberry candy. Whole strawberry  candy was prepared using ripe strawberry fruits of the Sweet Charlie cultivars. The strawberries  were washed in running tap water and blanched in hot water for 2 minutes. Pretreatments were  given using 3 different combinations of chemicals, among which treatment C (2% Ethyl Oleate + 1%  Citric acid) was selected based on the color and maximum ascorbic acid retention. The strawberries  were then immersed in sugar solutions with concentrations of 40%, 50%, 60%, and 70% for 3-5  hours. The product obtained by osmotic dehydration is more stable during storage due to the low  water activity imparted by solid gain and water loss. The concentration of sugar syrup 700B with a  dipping time of 3 hours at 45°C was found to be suitable based on the solid gain-water loss ratio. 

References

Amani, S., Mohammed Al-Sibani, G. E., & Sahoo, A. K. (2014). Phenolic constituents of pomegranate peels. European Journal of Medicinal Plants, 4(3), 315-319.

Beckett, S. T. (2009). Industrial Chocolate Manufacture and Use (4th ed.). Blackwell Publishing Ltd.

Beltagy, E. A., Gamea, G. R., & Amer, E. A. H. (2007). Solar drying characteristics of strawberry. Journal of Food Engineering, 78, 456-464.

Department of Agriculture and Cooperation. (2012). Checklist of commercial varieties of fruits. Ministry of Agriculture, Government of India.

Doymaz, I. (2007). Convective drying kinetics of strawberry. Chemical Engineering and Processing, 47, 914-919. Edwards, W. P. (2000). The science of sugar confectionery. The Royal Society of Chemistry.

Erhan, H., Aylin, A., & Medeni, M. (2012). Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Drying Technology, 30, 787-798.

Giampieri, F., Tulipani, S., Alvarez-Suarez, J. M., Quiles, J. L., Mezzetti, B., & Battino, M. (2012). The strawberry: Composition, nutritional quality and impact on human health. Nutrition, 28, 9-19.

Harris, L. J., & Mitcham, E. (2007). Strawberries: Safe methods to store, preserve, and enjoy. ANR Publication.

Jafar, A. A., & Patil, V. A. (2013). A study of cost structure and pricing of strawberry farming in selected villages of Mahabaleshwar Taluka (Dist – Satara). Tactful Management Research Journal, 1(9), 1-8.

Sabina, R., Miyan, S. H., & Hoque, M. M. (2011). Studies on the effects of chemical preservatives on the quality of strawberry (Fragaria ananassa) juice in Bangladesh. International Journal of Natural Sciences, 1(4), 97-101.

Verma, L. R., & Joshi, V. K. (2000). Postharvest technology of fruits and vegetables (Vol. 2). Indus Publishing Company.

Downloads

Published

2022-11-30

Issue

Vol. 12 No. 2 (2024): Journal of Postharvest Technology (2024)

Section

Research Article

How to Cite

Jadhav, P., Patil, S.A., Udachan, I., Madavi , A.B., & Lokhande, S.M. (2022). Optimization of pretreatments and sugar concentration of strawberry candy . Journal of Postharvest Technology, 12(2), 93–98. https://doi.org/10.48165/jpht.2024.12.2.10
Crossref
Scopus
Google Scholar
Europe PMC