Candy, known also as sweets and confectionery, has a long history as a familiar food treat that is available in many varieties. It is influenced by the size of sugar crystals, aeration, sugar concentrations, color and flavors. People usually prefer food items that fulfill their taste buds rather than healthy ones. So in order to make them healthy and free from diseases we have incorporated calcium rich fish bones, specifically Mackerel fish, to develop sweet and attractive candies.
Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
Traps are fishing devices into which fish or shellfish are enticed by bait or shelter spaces or enclosures where they are guided to enter, because of an obstacle placed in their normal migration path and from which their escape is made difficult by constriction, retarding valves or labyrinths.
Trap fishing is a passive fishing technique of ancient origin. There is extraordinary variety in their design, fabrication and operation.
Fish processing and preservation: A Report based on Kuliarchar Cold Storage L...Md. Atick Chowdhury
Fish processing is a method of preservation for further consumption. Different fish processing industries are engaged in processing and preservation of raw fish and shrimp species. The processed fish are preserved and can also be exported throughout the world if proper quality during processing is maintained.
Traps are fishing devices into which fish or shellfish are enticed by bait or shelter spaces or enclosures where they are guided to enter, because of an obstacle placed in their normal migration path and from which their escape is made difficult by constriction, retarding valves or labyrinths.
Trap fishing is a passive fishing technique of ancient origin. There is extraordinary variety in their design, fabrication and operation.
Lecture / Demonstration during the Bureau of Agricultural Research (BAR) Seminar Series on September 23, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., Diliman, Quezon City
Introduction
Definition
Principle of drying
Importance
Types
Drying procedure of SIS
Drying procedure of large fishes
Advantage of dried fish
Disadvantage of dried fish
Uses
Feasibility study
Recommendations
Conclusion
References
Fresh water fish processing. Business Opportunities in fish processing Industry.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
See more
https://bit.ly/347cjAF
https://bit.ly/32PNkQM
https://bit.ly/2NW1yeJ
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
#Small_Fish_Processing_Unit, #Fish_processing, #Pisces_Fish_Machinery_Fish_Processing_Machinery, #seafood_processing_industry_report, #Freshwater_Fish_Processing, #Fishing_industry, #Fish_Processing_Machinery, #Various_fish_and_fish_products_being_produced, #Fish_Farming_Business_Plan_For_Beginners, #Business_Plan, #Fish_Breeder_Business_Plan
Oysters are experiencing a renaissance in the United States as a new dining trend. This guide provides some basic information about oysters including their biology, their growth methods, and their industry.
Application of Low Protein Diet for Indonesian Shrimp FarmingSyauqy Nurul Aziz
Materi presentasi oleh Prof. Jeong-Dan Kim, Ph.D. dari Kangwon National University Korea pada Simposium Nasional Budidaya Udang Vanamei di Banyuwangi 2019
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
Lecture / Demonstration during the Bureau of Agricultural Research (BAR) Seminar Series on September 23, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., Diliman, Quezon City
Introduction
Definition
Principle of drying
Importance
Types
Drying procedure of SIS
Drying procedure of large fishes
Advantage of dried fish
Disadvantage of dried fish
Uses
Feasibility study
Recommendations
Conclusion
References
Fresh water fish processing. Business Opportunities in fish processing Industry.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
See more
https://bit.ly/347cjAF
https://bit.ly/32PNkQM
https://bit.ly/2NW1yeJ
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
#Small_Fish_Processing_Unit, #Fish_processing, #Pisces_Fish_Machinery_Fish_Processing_Machinery, #seafood_processing_industry_report, #Freshwater_Fish_Processing, #Fishing_industry, #Fish_Processing_Machinery, #Various_fish_and_fish_products_being_produced, #Fish_Farming_Business_Plan_For_Beginners, #Business_Plan, #Fish_Breeder_Business_Plan
Oysters are experiencing a renaissance in the United States as a new dining trend. This guide provides some basic information about oysters including their biology, their growth methods, and their industry.
Application of Low Protein Diet for Indonesian Shrimp FarmingSyauqy Nurul Aziz
Materi presentasi oleh Prof. Jeong-Dan Kim, Ph.D. dari Kangwon National University Korea pada Simposium Nasional Budidaya Udang Vanamei di Banyuwangi 2019
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
Eriocheir sinensis is an important aquaculture animal in China. In order to compare the effects of feeding chilled fish and feed on the flavor of Chinese mitten crab, this experiment compared the volatile flavor substances, sensory evaluation and the differences of amino acids (AA), fatty acids (FA) and nucleotides. As a result, the sweet taste, fresh taste and grass flavor of Chinese chelate crab in the feed group were significantly higher than those in the ice fish group (P<0.05). The fishy smell of the feed group was significantly lower than that of the ice fish group (P<0.05). Amino acids in feed group and chilled fish group were not significantly different. Only 5'-adenosyl monophosphate (AMP) was found to be significantly different between the two groups (P<0.05), and the AMP content in feed group was significantly higher than that in ice fish group. The fatty acid composition of feed group and chilled fish group varied greatly. compared with the chilled fish group, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) in feed group decreased significantly (P<0.05), while high unsaturated fatty acids (PUFAs) increased significantly (P<0.05). Gas chromatography-mass spectrometry (GC-MS) was used to study volatile small molecules in muscle difference, compared with the ice fish group, the content of aldehydes in the feed group increased significantly (P<0.05), and the content of ketones and nitrogen compounds decreased significantly (P<0.05). The enzyme (lipoxygenase) that catalyzes the formation of aldehydes from polyunsaturated fatty acids was further analyzed. Compared with the ice fish group, the expression of LOX 5 genes and proteins and LOX enzyme activity in the feed group were significantly increased (P<0.05).
Elaboration and sensory evaluation of pecan nut butter (Carya Illinoensis K) ...IJERA Editor
The objective of the present work was to elaborate two butters with pecan nut (Carya Illinoensis K), suitable for people with chronic degenerative diseases and with cardio vascular risk. Because are these diseases are one of the leading causes of death in the world. The pecan nut (Carya Illinoensis K) is a food rich in monounsaturated fatty acids (MUFAs) such as oleic acid and polyunsaturated fatty acids (PUFAs) such as linoleic acid, which have been shown to be effective in lowering LDL cholesterol levels. A sensorial test was also carried out to see the grade level of this product, finding that it was well accepted by potential consumers. The parameters that most influenced the choice and acceptability of butter were the appearance and consistency.
Optimization of extrusion process for production of texturized flaxseed defat...eSAT Journals
Abstract The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream. Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 22, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Extraction of Squid (Photololigo Duvaucelii) Myofibrillar and Sarcoplasmic Pr...iosrphr_editor
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
Bacterial pigments have many applications in current day to day life. The pigments produced by chromobacteria can be used for various applications like dairy, pharmaceutical, and food etc. In this study, three types of pigments were isolated i.e. yellow from Xanthomonas sp., pinkish Red from Rhodotorula sp., and orange from Sarcina sp. Pigmented bacterial isolates were obtained from the soil samples and used for the pigment extraction study. We studied that the pigment producing bacteria and identified the color producing pigments. Soil samples from Pondicherry, Cuddalore, Chennai, and Andhra sea coast were collected and used for isolation of microbes producing pigments. Purification of extracted pigments were done by column chromatography, whereas identification and characterization of purified pigment done by UV-Visible spectrophotometry and GC/MS analysis etc. The pigment isolated from bacterial sp. were used for the antimicrobial activity, antioxidant, and anticancer & transformation studies. The bacterial extracts of carotenoid pigment extracted and used as natural colorants for food products and dying of cloth.
Key-words: - Soil samples, GC/MS analysis, UV-Visible spectrophotometry, Carotenoid, Pigment extraction
The process of preserving duck eggs is generally salted eggs, with a distinctive
taste that is salty, but with a touch of technology and innovation, salted eggs can be
enjoyed with a variety of flavors including deer salted eggs. This salted egg is
expected to be a typical Merauke product produced from ducks and deer. But so far
there is no known nutrient content of salted eggs supplemented with deer fat oil and
bacterial contamination. Therefore the purpose of this study was to determine the
quality of nutrients, microbial contamination and cholesterol in deer salted eggs. The
study was conducted at the Musamus University and BBIA Bogor livestock laboratory.
The results showed that the nutritional value of deer salted eggs was in line with the
Indonesian National Standard of Protein 14.5%, 15.3% fat, carbohydrate 3.46%,
phosphorus 206 mg, cholesterol 242 mg, and Negative Salmonella SP. Fat oil extract
and venison in salted eggs can increase the content of unsaturated fatty acids such as
oleic, linoleic and linolenic
Pasta, noodles, vermicelli, macaroni and spaghetti formulation balancing nutr...FoodresearchLab
Pasta… Noodles… Macaroni… Spaghetti… the very names themselves gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary and cheese that go into making them. It is considered a staple food in a lot of countries around the world.
1. Nutritional Composition
2.Sensory parameters
3. Extrusion Technology
4. Usage of food Industry by Products
To Read More : https://bit.ly/3ppBE3T
Physicochemical Characteristics and Functional Properties of White Sweet Pota...Dr. Amarjeet Singh
Sweet potato is an agricultural commodity that is a
source of high carbohydrates and can be cultivated in infertile
areas. Processing of sweet potatoes as food and industrial raw
materials is still limited. One way to process sweet potatoes is
to dry the sweet potato into starch so that it can increase the
sweet potato storage capacity as well as being beneficial and
practical in storage and transportation so that it can be
processed into various food products. The purpose of this
study was to study and evaluate the physicochemical
characteristics and functional properties of white sweet potato
starch varieties of AC. Various methods are used to analyze
these characteristics and properties, including the kjedahl
method, AOAC (Association of Official Analytical Chemistry),
SNI (Indonesian national standard) and several methods that
have been developed. The results showed that the values of
9.02% moisture content, 0.37% ash content, 0.62% crude
fiber, 0.13% fat content, 85.23% starch content, 35.99%
amylose content, 88.75% carbohydrate content, 77.14% white
degree freeze-thaw stability 95.18 % and clarity of starch
paste 44.97%. Characteristics obtained have met the
standards, but each variety has advantages and disadvantages
so that it can be adjusted to the use of food products that want
to use AC sweet potato varieties of white sweet potato.
Similar to Development of calcium rich candy from fish bone powder (20)
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
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The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Development of calcium rich candy from fish bone powder
1. International Journal of Scientific and Research Publications, Volume 10, Issue 3, March 2020 723
ISSN 2250-3153
http://dx.doi.org/10.29322/IJSRP.10.03.2020.p9988 www.ijsrp.org
Development Of Calcium Rich Candy From Fish
Bone Powder
C S NEETHU1
, SNEHA VASUDEVAN NAIR2
, P AISWARYA ANIL3
, ANAND VINAYAK4
, ARUNDHATHY SHABU5
,
S.GOWTHAMI6
, G.VAISHALI7
, JOYAL GEORGE8
DEPARTMENT OF FOOD TECHNOLOGY
JCT COLLEGE OF ENGINEERING AND TECHNOLOGY, PICHANUR, COIMBATORE-641105, INDIA
DOI: 10.29322/IJSRP.10.03.2020.p9988
http://dx.doi.org/10.29322/IJSRP.10.03.2020.p9988
Abstract- Candy, known also as sweets and confectionery, has a long history as a familiar food treat that is available in many
varieties. It is influenced by the size of sugar crystals, aeration, sugar concentrations, color and flavors. People usually prefer food
items that fulfill their taste buds rather than healthy ones. So in order to make them healthy and free from diseases we have
incorporated calcium rich fish bones, specifically Mackerel fish, to develop sweet and attractive candies. Besides being a calcium rich
(18-22g/100g) matter, product development from the powdered fish bones can also bring down pollution caused due to kitchen
wastes. It is also complemented by high levels of vitamin A, omega 3 fatty acids, iron and zinc. Along with this, palm sugar, which
fights against anaemia and diabetes, is added as a substitute for sugar. Therefore it is hoped that this product would gratify the
consumers with its abundant health benefits along with its flavors and allurance.
KEYWORDS: Calcium rich candy, Nutritional composition, Storage studies and sensory evaluation
I. INTRODUCTION
Candy is a confection made from concentrated solution of sugar in water to which various flavorings and colorants are added to
promote sumptuousness. Various types of candies include caramels, gummies, hard candies, lollipops, rock candy, chewing gums and
licorice. From a very young age people are drawn to candies due to their attractive shape and colors.Certain research has also shown
that eating candy and other sugary treats can have a positive effect on our mood. Even the act of licking a lollipop or crunching a
piece of chocolate can reduce stress. Due to excessive sugar and synthetic additives in candies they are considered to be unhealthy. It
increases the risk of asthma and causes certain allergies. Therefore indulgence in nutritious candies can control the risks as well as
give them delight. Processing of fish bone powder is one way to reduce environmental pollution and provide added value. It is used as
a fortification source of calcium in food products. Mackerel fish has reported to improve bone density in both men and women and
omega 3 amplifies the effects of vitamin D. Since palm sugar is an unrefined sugar, it is known to be rich in vitamins and minerals. As
a result, it has become increasingly popular as a substitute to white and brown sugar. Researchers have found that the GI of palm
sugar is 35, compared to table sugar at 68. Orange peel extract as flavoring agent is beneficial as the peel has high nutrients content
and antioxidant. It is also recommended by nutritionists and dieticians to reduce health related issues and cholesterol. Fish bone and
orange peels are primary kitchen wastes which are recycled to make this candy.
II. MATERIALS AND METHODS
A. Preparation of fish bone powder
The first step in the procedure of making candy is the powdering of fish bones. The fresh bones were collected and cleaned
thoroughly. They were soaked in NaOH and ethanol solution in the ratio 1:5 for about 10 hours to remove the odour. It was then
weighed and found to be 423g before heating. The bones were pre heated in hot air oven at 50ºC for half an hour. Mass of the sample
was determined during 15 minutes interval of time to test the moisture. For the complete removal of the moisture it was again placed
in hot air oven at 100ºC for two hours and ground at low RPM into fine powders. After completing the whole procedure the powders
weighed 315g.
2. International Journal of Scientific and Research Publications, Volume 10, Issue 3, March 2020 724
ISSN 2250-3153
http://dx.doi.org/10.29322/IJSRP.10.03.2020.p9988 www.ijsrp.org
Figure 1:Processing of fish bone powder
B. Preparation of candy
WEIGHING OF RAW MATERIALS
CARAMELIZED PALM SUGAR
ADDITION OF CORN SYRUP
FISH BONE POWDER
FLAVOR
BLENDING OF ALL INGREDIENTS
MOULDING
FREEZING
PACKAGING
Candy was prepared using palm sugar, corn syrup , fish bone powder , orange flavor and vanilla essence. Fish bone powder was
added in three different proportions (0.5g, 0.8g, 1g) to obtain the best one. Palm sugar weighing 100 g was added to 150ml of water
and stirred well. 6g of corn syrup complemented to the slimy nature of the solution. To this fish bone powder of the above mentioned
proportion was added to make 3 different candies. Flavoring using orange flavor essence was added as 5ml, 7ml and 10 ml
respectively. To each sample 2 drops of vanilla essence was introduced to enhance the flavor. It was boiled until desired concentration
was acquired. After completion of caramalization it was cooled and poured into molds of different shapes. Finally the hardened
candies were taken for nutritional and sensory analysis.
Fish bones
Dried bones Fish bone
powder
3. International Journal of Scientific and Research Publications, Volume 10, Issue 3, March 2020 725
ISSN 2250-3153
http://dx.doi.org/10.29322/IJSRP.10.03.2020.p9988 www.ijsrp.org
Corn Syrup
Figure 2: Preparation of candy
C.Analysis
Fresh mackerel fish bones were analyzed for moisture content, sensory evaluation and nutritional content..The moisture content of
fish bones were determined using the hot air oven method. The candy samples were dried at 100°C for 2 hours. The moisture content
was calculated from the weight difference between the original and dried sample and expressed in percentage. The weight was
calculated on 15 minutes interval of time. Nutritional analysis was done using FSSAI method. Organoleptic testing was done by 5
panelists on 9 hedonic scale.
D.Sensory analysis
Sensory evaluation of prepared fresh and stored candies was done by taste testing panel. The panel consisted of 5 panelists. They were
asked to evaluate for appearance, taste, texture, colour and overall acceptability on a 9-point hedonic scale; 9=Like extremely, 8=Like
very much, 7=Like moderately, 6=Like slightly, 5=Neither like nor dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very
much and 1=Dislike extremely. The difference preferences as indicated by scores were evaluated by statistical methods (ANOVA).
The analysis of variance method was used for this evaluation. The difference was quantified by Duncan’s Multiple Range Test
(DMRT).
IV. RESULTS AND DISCUSSIONS
A.Sensory analysis
The sensory evaluation was carried out by organoleptic testing from each combination of samples by 5 panellists.
The samples were evaluated for their Appearance, Colour, Texture, Taste and their overall acceptability was found.
Table 1: Sensory Analysis on 9 point hedonic scale
PARAMETERS APPEARANCE TEXTUR
E
TASTE COLOUR OVERALL
ACCEPTABILITY
SAMPLE 1 8.3 7.6 7.8 8.1 7.8
SAMPLE 2 8.5 8.3 8.5 8.4 8.4
SAMPLE 3 7 7 7 8.2 7
Caramelization Orange flavor Fish bone powder Molding Candy
4. International Journal of Scientific and Research Publications, Volume 10, Issue 3, March 2020 726
ISSN 2250-3153
http://dx.doi.org/10.29322/IJSRP.10.03.2020.p9988 www.ijsrp.org
FIGURE 3: Graphical representation of sensory evaluation
Sample 2 was found to have high acceptability with correspondence to sensory evaluation
B. Nutritional analysis
The samples were tested for their nutritional value specifically calcium at Green link Analytical and Research Laboratory
Table 2: Nutritional Analysis of Calcium Rich Candy
S.NO TEST PARAMETER Method Result per 100g
1. CALCIUM FSSAI 29mg
2. PROTEIN Kjeldahl 12mg
3. FAT Acid value 1mg
4. TRANS FAT Gas
chromatography
0g
5. SATURATED FAT GC 2g
6. CARBOHYDRATE
Anthrone test
34mg
0
1
2
3
4
5
6
7
8
9
Appearance Texture Taste Color Overall acceptibility
SCORES
PARAMETERS
SENSORY EVALUATION
Sample 1 sample 2 Sample 3
5. International Journal of Scientific and Research Publications, Volume 10, Issue 3, March 2020 727
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Figure 4: Nutritional content of sample 2
C.Shelf life testing
The shelf life of the sample optimized after the sensory analysis is checked for its shelf life. The sample was kept in room temperature
and microbial count was checked regularly on certain interval of time.
Table 3: Microbial and total plate count of sample 2
SAMPLE COLIFORM (CFU/µg) TOTAL PLATE COUNT (CFU/µg)
Sample 2
( 0th
day)
Ab 1* 102
Sample 2
( 7th
day)
Ab 2*102
Sample 2
( 14th
day)
Ab 2*103
0
5
10
15
20
25
30
35
40
Calcium Protein Fat Trans Fat Saturated fat Carbohydrate
NUTRITIONAL CONTENT
SAMPLE 2 Column1 Column2
6. International Journal of Scientific and Research Publications, Volume 10, Issue 3, March 2020 728
ISSN 2250-3153
http://dx.doi.org/10.29322/IJSRP.10.03.2020.p9988 www.ijsrp.org
Figure 5: Graphical representation of microbial testing in sample 2
V. CONCLUSION
The candy fortified with calcium from fish bone powder showed to have high nutritional value due to relatively greater content of
calcium as compared to the normal candy. Research shows that the combination of ingredients such as palm sugar, home made corn
syrup and orange peel extract used for the development of the candy has brought about suitable taste, flavor and smell. The
optimization process was carried out to find out the best combination of calcium powder and the corresponding flavoring. It was
confirmed that the sample comprising of 0.8g calcium powder and flavors added accordingly produce most satisfactory savor. The
sample was also subjected for shelf life testing for two weeks and the study is undergoing. The study is to be continued for three
months and an estimated shelf life is then computed.It can be concluded that this candy is an adequate mode for intake of supplement
calcium especially for children.
VI. REFERENCE
1.AlfonsiaMarthinaTapotubun, Th EAA Matrutty. “The sensory characteristic of Caulera jelly candy based on the
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0
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CFU/mg
DAYS
MICROBIAL COUNT
COLIFORM (CFU/µg) TOTAL PLATE COUNT (CFU/µg)
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