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Preserve and Candy Development from Unripe Bel (aegle Marmelos)

M. H. R. Bhuiyan
Department of Food Engineering and Technology, State University of Bangladesh

M. Easdani
Department of Food Engineering and Technology, State University of Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to develop preserve and candy from fresh unripe bel fruit and studied their storage life. The preserve was made from 60%, 65% and 70% sugar concentration. The candies were made from 65%, 70% and 75% sugar concentration. Among them the best preserve and candy was identified on the basis of overall acceptability. The study showed that the color, flavor, texture and overall acceptability among the preserves and among the candies were different . The preserve (PE70) made from 70% and the candy (CY75) made from 75% sugar concentration was best among others of the similar product. Higher concentration of sugar and slower processing gives higher acceptability for preserve and candy. Among different changes, moisture concentration was prominent during preparation of preserve and candy. The moisture content was 32.5% and 27% for preserve and candy respectively which were nearly half of the initial concentration of fresh unripe bel fruit. The storage st ability of candy (120 days) was slightly higher than the storage stability of preserve (90 days).

Keywords: Acceptability, Bel, Candy, Preserve

Location: Department of Food Engineering and Technology, State University of Bangladesh

Start Date: 00-01-2012

End Date: 00-06-2012

Program Area: Postharvest and Agro-processing

Commodity: Sweets

Objectives:

1. To develop preserve and candy from unripe bel fruit, and 2. To assess the shelf stability of preserve and candy.

Methodology:

The cubes were steeped in sugar syrup having 40% total soluble solids (TSS) for a day. Then the cubes were removed from the syrup and increased consistency of syrup to 65% TSS by boiling. The cubes were steeped in 65%TSS syrup for a day. Then the process was repeated to raise the strength of syrup from 65% to 70% and finally to 75% TSS. The cubes were steeped in 75% TSS for a week. At each level of TSS (65%, 70% and 75%) the syrup was drained and finally dried under shade to make candy with different sugar content. The candied fruit is usually coated with a thin transparent layer of heavy syrup and dried to a more or less firm texture. In the preparation of candy osmotic dehydration step prior to drying was used.

Source of Information: J. Environ. Sci. & Natural Resources, 6(2): 121-126, 2013; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The best preserve and candy of the bel fruit was identified based on the overall acceptability. Sugar concentration showed most prominent effect on overall acceptability. Color, flavor and texture were also influenced by sugar. Both the preserve and candy contains reduced amount of moisture and vitamin C than the fresh fruit. The storage stability of candy was 120 days and is slightly higher than storage stability of 90 days for preserve where moisture content was most important factor.

Knowledge Management: Journal