Sustainable valorization of amla pomace: optimization of a sweetmeat using the fuzzy logic approach and its quality characterization

Sumaiya Fatima and Vivek Kumar
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Abstract

Food waste constitutes nearly half the global waste and is expected to rise due to population growth and changing consumer patterns. Fruit pomace, a prominent by-product of juice production, offers potential nutritional and phytochemical properties that promote improved therapeutic, functional and sensory qualities of food products when incorporated, while supporting sustainable bio-economic practices. Amla pomace, rich in vitamin C and bioactive compounds, has high potential for developing functional foods. Further, utilization of amla pomace in sweetmeats is found to yield better nutritional and functional properties compared to those of traditional khoa based sweetmeats. This study is focused on the development of amla pomace sweetmeats emphasizing on the use of the fuzzy logic approach for optimization of sensory data, considering colour & appearance (CA), body & texture (BT), flavour (F) and overall acceptability (OA) as the sensory quality parameters. The best sweetmeat sample, which performed better than the control samples, consisted of 30% khoa, 22.5% amla pomace, 7.5% desiccated coconut, and 40% sugar. Additionally, the key characteristics that define sweetmeat quality were ranked as follows: OA > BT > F > CA. Further, the nutritional, phytochemical and textural characteristics of control and optimized amla pomace sweetmeat samples were assessed. The amla pomace sweetmeat had significantly higher amounts of fibre (3.97%), ascorbic acid (98.71 mg/100 mL) and phenolic compounds (54.65 mg GAE g−1), while high levels of fat and protein were observed otherwise. Additionally, inclusion of amla pomace enhanced the textural properties of the sweetmeat. Furthermore, the polysaccharides isolated from the amla pomace sweetmeat were analysed for monosaccharide composition using GC-MS and the results illustrated the presence of various monosaccharides including galactose, galacturonic acid, arabinose, rhamnose, glucose, xylose and mannose.

Abstract Image

甘露果渣的可持续增值:一种甜食的模糊逻辑优化及其品质表征
食物垃圾占全球垃圾的近一半,由于人口增长和消费模式的变化,预计这一数字还会上升。果渣是果汁生产的重要副产品,具有潜在的营养和植物化学特性,在加入后可提高食品的治疗、功能和感官质量,同时支持可持续的生物经济实践。木香果渣富含维生素C和生物活性化合物,具有开发功能性食品的巨大潜力。此外,与传统的以khoa为基础的糖果相比,在糖果中使用amla渣可以产生更好的营养和功能特性。本研究的重点是开发蜜饯,强调使用模糊逻辑方法优化感官数据,考虑颜色和外观(CA),体和质地(BT),风味(F)和整体可接受性(OA)作为感官质量参数。最佳甜肉样品为30% khoa, 22.5% amla渣,7.5%椰子干和40%糖,效果优于对照样品。此外,还对影响甘蔗渣品质的关键性状进行了排序:OA >; BT > F >; CA。并对对照和优化后的甘蔗渣甘蔗渣样品的营养、植物化学和质地特性进行了评价。amla渣甜肉的纤维含量(3.97%)、抗坏血酸含量(98.71 mg/100 mL)和酚类化合物含量(54.65 mg GAE g−1)显著较高,同时脂肪和蛋白质含量也较高。此外,加入amla果渣增强了甜食的质地特性。利用气相色谱-质谱联用技术对甘露糖多糖进行了单糖组成分析,结果表明,甘露糖中含有半乳糖、半乳糖醛酸、阿拉伯糖、鼠李糖、葡萄糖、木糖和甘露糖等多种单糖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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