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Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract

Author:
Kumar, Vikas, Kushwaha, Rinku, Goyal, Ankit, Tanwar, Beenu, Kaur, Jaspreet
Source:
Food chemistry 2018 v.245 pp. 168-177
ISSN:
0308-8146
Subject:
Beta vulgaris, Fourier transform infrared spectroscopy, Zingiber officinale, antioxidant activity, antioxidants, beets, bioactive compounds, blanching, byproducts, candy, fruits, ginger, phenolic compounds, phytopharmaceuticals, pigments, pomace extracts, response surface methodology
Abstract:
Now-a-days, there is an increased interest in fruits and vegetables processing by-products due to potential source of phytochemicals and pigments. Beetroot (Beta vulgaris) pomace extract is a rich source of betalain, phenolics and other bioactive components, which possess significant antioxidant activities. In the present study, process optimization was performed for developing ginger (Zingiber officinale) candy enriched with beetroot pomace extract using response surface methodology (RSM). The effect of two process variables: blanching time (0–10 min) and beetroot pomace extract (0–10%) was evaluated on physicochemical characteristics and phytochemicals content of the developed product. Maximum phytochemicals’ activities were obtained under optimum conditions of 7.81 min blanching time and 9.24% beetroot pomace extract. FTIR analysis also confirmed the significant effect of beetroot pomace extract and it’s blanching on the phytochemical potential of ginger candy. The study would be useful for developing similar novel and antioxidants rich food products supplemented with beetroot pomace extract.
Agid:
5843849