Development and quality evaluation of value-added candy based on endemic Garcinia morella: A novel food of bodoland territorial regions of Assam, India

Abstract

The study aimed to process and preserve Garcinia morella, a fruit native to Northeast India, to enhance its value through product development. Garcinia species are rich in bioactive compounds with significant medicinal and nutritional potential but remain underutilized. This research developed five Garcinia-based products: candy, pickle, dehydrated powder, chutney, and a beverage. Preservation techniques such as dehydration and pH control were used to improve shelf stability. A sensory evaluation using the 9-point hedonic scale assessed product acceptability based on appearance, flavor, texture, and aftertaste. The results showed that candy, followed by beverages, was the most preferred product. The candy formulation was optimized using response surface methodology (RSM) by adjusting preparation parameters like pH, cooking temperature, and time. The dependent variables included total flavonoid content (TFC), total phenolic content (TPC), and ascorbic acid content (AAC). Optimal conditions for the highest quality were found to be a cooking temperature of 80 °C, a cooking time of 15 min, and an initial pH of 3.5. The final product contained 4.18 % fiber, 1.84 % protein, and notable levels of AAC (78.9 %), TPC (4.40 %), TFC (30.4 %), and antioxidant activity (33.16 %). A 42-day shelf-life study assessed physicochemical and functional properties, including moisture content, pH, titratable acidity, and microbial counts. Over time, acidity, antioxidant properties, and vitamin C content declined. Sensory analysis showed high initial acceptability (8.33) but decreased to 6.33 by day 21. Stronger preservation methods are necessary to extend shelf life while maintaining quality.