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food product devlopment by varsha mishra, Analytical Chemistry Manager rfrac

food product devlopment

By : varsha mishra, Analytical Chemistry Manager rfrac
Industry : FMCG/Foods/Beverage Functional Area : R&D
Keywords :

Food

NPD

Food Product

Launching

DEVLOPMENT

Acceptability

Activity:  2 comments  312 views  last activity : 07 06 2010 20:18:04 +0000
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devlop ment of calcium candy from natural fruit concentrate

I AM VARSHA MISHRA INVOLVED IN FOOD PRODUCT DEVLOPMENT FROM LAST 5 YEARS WANT TO SHARE MY NEW INNOVATION

 The present investigation was carried out keeping in mind several health benefits of calcium rich fruit juices. As the raw product is  readily acceptable in nature, but present scenario every one busy, therefore it was processed into fruits juices for taken ready  to serve and I was formed  calcium rich fruit  candy from calcium rich fruit juices and taken for study.The methodology for the extraction of juice from the fruits, the candy formation from the extracted juice and various analytical procedures followed during the course of investigation are described under appropriate heads and subhead.                                 The detailed procedure for extraction of juices and candy formation are depicted in figure: Cutting of fruits              The healthy mature fruits were  washed in running tap water and with distil water to remove the adhered dust and microbes from the surface .moisture in the fruits was air –dried .the whole fruits were cutting with stainless steel knife. And fruits were collected.Extraction of juices:                  The cutes material was put on the mixture juicer. The juice was extract out from the juicer leaving behind the residue. The juices were collected in glass beakers.Candy making from juicesThe collected fruit juices which were rich in calcium amount blended it and add ingredients as per the treatment listed in table. The Blended juices were speared in clean trays of tray-dryer at less than 40ºc and collect the material and marked the candy. The candies were wrapped in pp. The candies were stored in room temperature.   :                               Selection of fruits and vegetable↓Washing & grading↓Peeling (If required)↓Cutting and chopping↓Extraction of juice↓Straining/Filtration(If required)↓Estimation of calcium in different type of juices ↓Then collect juice & blended it  ↓Spread in the try dryer↓Remove the moisture at 40ºc↓Collect the concentrated ↓                                 Make the candy↓Wrapped the candy with pp↓Storing at room temperature Flow sheet for processing of calcium fruit juice and calcium rich fruit candy  

 

Analysis for comparing the calcium in fruit juice and calcium rich fruit candy were done as per ISI and AOAC procedure taking into consideration the following parameters:-

 1.     Moisture 2.     Ash 3.     Fat  4.     Protein  5.     Calcium 6.     Iron 7.     Vitamin C           New Product Development :- Plan for FPD :-  To prepare the calcium rich fruit candy from fruit juices by different method.In this calcium rich fruit candy. we gives two Treatment (A) juice candy without pulp. (B) juice candy with pulp                              (A).  In juice candy  without pulp   we gaves two treatments.(a) Blended(peach : pineapple:carrot) & (b) Blended (promegranate :watermelon :pineapple) and(B) In juice candy with pulp   we includes pulp .                        The Flowsheet has been given below. CANDIES:-                              (A) In juice candy without pulp     Treatment [a]  Blended(peach : pineapple :carrot)(1)  Treatment  [b]Blended (promegranate :watermelon :pineapple)  .(2)(B) In juice candy with pulp  . Treatment  [a] Blended (promegranate :watermelon :pineapple)  with pulp  .(3)        Flow sheet  Then collect juice & blended it↓Adding of ingredients↓Spread in the try dryer↓Remove the moisture at 40ºc↓Collect the concentrated↓Make the candy↓Wrapped the candy with pp↓Storing at room temperatureFlow sheet for processing of calcium rich fruit candy     (1) Quality Analysis

·       calcium

·       Sugar

·       Protein

·       Fat

·       Mould Attack , Insect Fragments

·       Texture

 

(2)Organoleptic Evaluation

Organoleptic evaluation was carried out by a panel of five Judges using hedonic scale method. Appearance, Flavor, consistency, taste and overall acceptability were aspects for which the panel tested the calcium rich fruit candy. The different numerical scores given by different judges had taken. Finally first average score and total acceptability had been calculate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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2 comments on "food product devlopment"
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  Commented by  Abhishek Tiwari, Network Admin/System Admin, STPL INC.    | 08 22 2008 21:38:22 +0000 
Thanks for sharing this . This is helpful for me to manage my daily schudules.
  Commented by  ashishkhare, Lecturer education    | 07 19 2008 11:09:41 +0000 
Thanks for reffering nice article.Good
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