Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy  

作　　者：Most. Jesmin Akhter Md. Mojaffor Hosain Md. Abdul Halim Mehar Prabin Shanaz Parvin Ayesha Siddika Fatehatun Noor Md. Al-Amin Most. Jesmin Akhter;Md. Mojaffor Hosain;Md. Abdul Halim;Mehar Prabin;Shanaz Parvin;Ayesha Siddika;Fatehatun Noor;Md. Al-Amin(Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology Uni-versity, Dinajpur, Bangladesh;Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh)

机构地区：[1]Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology Uni-versity, Dinajpur, Bangladesh [2]Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

出　　处：《World Journal of Engineering and Technology》2022年第2期458-471,共14页世界工程和技术（英文）

摘　　要：The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.

关 键 词：Carambola Candy Proximate Composition Organoleptic Properties Shelf-Life Stability 

分 类 号：TG1[金属学及工艺—金属学]