Dr. B.S.K.K.V. DAPOLI, Affiliated
College of Food Technology, Achloli,
Tal- Mahad, Dist-Raigad
Dept. of Food Technology
Course No- FPO-473
Course Title- Student READY – Experiential
Learning Programme-I
PRESENTATION ON
Development of Cardamom flavoured Winter
Melon Candy
Presented ByOmbale Pooja Santosh
Reg. No:- FTMOU/017/144
Guide Name Ms. Kambale K.S
CONTENT
Introduction
Objectives
Ingredients
Procedure
Chemical Analysis
Sensory Analysis
Expected Outcome
Work Plan
References
INTRODUCTION
Confectionary is the art of making confections, which are food items
that are rich in sugar and carbohydrates eg. Candy.
Candy is a sweet food. Crystaline candies, have sugar crystals present
in different sizes and in candy sugar is used as a principal ingredient.
Ash gourd is commonly known as “ Winter Melon ” or “ Wax Gourd
”. It is one of the popular vegetable harvested throughout India and
mostly in the state of Kerala. It is known and used for its immature as
well as mature fruits.
Ash gourd’s low calorie, high fibre and water content may help
imrove your digestion and promote healthy body weight. For instance,
research suggest that low calorie, water densed food like Ash gourd
may help people to lose weight. Moreover, Ash gourd is a good source
of soluble fibre.
Ash gourd nutritions fact for 100kg serving are as
follows
Sr.
No.
Content
1
Macronutrient
a
Total Fat
3.9 gm
b
Saturated Fat
0.5 gm
c
Total Carbohydrates
12.5 gm
d
Protein
2.0 gm
e
Cholesterol
0.0 mg
f
Dietary Fiber
0.6 gm
g
Potassium
359.1 mg
h
Sodium
33.0 mg
Sr.
No.
Content
2
Micronutrient
A
Vitamins
a
Vitamin A
9.8%
b
Vitamin B6
11.3%
c
Vitamin C
30.5%
d
Vitamin E
1.1%
B
Minerals
a
Calcium
5.1%
b
Magnesium
6.7%
c
Phosphorus
5.0%
d
Zinc
7.2%
e
Iron
5.7%
f
Manganese
12.5%
g
Iodine
5.9%
OBJECTIVES
To standardize the procedure for development of cardamom flavoured Winter
Melon candy.
To find out the acceptable quality and shelf life of cardamom flavoured Winter
Melon candy.
To provide several health benefits like weight loss, enhances digestive system
etc.
To provide nutritional content in Ash gourd.
To study physiochemical properties of cardamom flavoured Winter Melon
candy.
INGREDIENTS
• Ash Gourd
• Lime stone/ Lime juice
• Sugar
• Cardamom
• Dry fruits powder
• Food colour
PROCEDURE
Peel Ash gourd
ↆ
Slice Ash gourd into small cubes removing seeds
ↆ
Poke the Ash gourd pieces from all sides, keep aside
ↆ
Take water and dissolve limestone stir well, dissolving limestone completely.
ↆ
Add chopped Ash gourd and steer well soak for 24 hours mixing in between
every 3 hrs.
ↆ
Ash gourd pieces have turned whitish and firmer
ↆ
Drain off the limestone water completely
ↆ
Rinse and wash ash gourd pieces by rubbing each and every cube.
ↆ
wash them at least 5 times removing all the traces of limestone.
ↆ
Boil Ash gourd for 12-15 minutes
ↆ
Drain off water and rinse with cold water
ↆ
Take Sugar, cardamom dry fruit powder and food colour in kadai, add water and
dissolve sugar stirring well.
ↆ
Add cooked Ash gourd in dissolved sugar stir well and boil for 10 min.
ↆ
Also stir occasionally, until the sugar syrup thickens and turns honey
consistency.
ↆ
Boil until sugar syrup turns thick and glossy.
ↆ
Now place the candy in a plate cool completely for at least 12 hours.
CHEMICAL ANALYSIS
Moisture:Take a petri plate
ↆ
Weight it and record it
ↆ
Tare it and add 5gm of sample in it
ↆ
Keep it in Hot Air oven at 105°C for 3-5 hours
ↆ
After that cool it in desiccator for 30 min
ↆ
Take final weight and calculate % of moisture
% of Moisture = (Initial weight + sample weight)− Final weight X100
Sample Weight
Ash:Take empty silica crucible then weight and record it
ↆ
Take 0.5-1.0gm sample in it
ↆ
Then add 1ml ethyl acetate to sample and ignite it
ↆ
After proper burning keep it in muffle furnace at 605°C for 3-5 hours
ↆ
Cool it in desiccator for 30 min, and then take final weight for results
% of Ash = Final weight with crucible – weight of crucible X100
Initial weight with crucible – weight of crucible
Fat :Weight the sample
ↆ
Transfer the sample into thimble and plug the top of thimble with fat free
cotton
ↆ
Assemble the Soxhlet apparatus
ↆ
Then add petroleum ether to apparatus
ↆ
With heating mantle attach to round bottom flask maintain temp. at 60°C
ↆ
Extract the sample for 4-5 hours of continuous heating
ↆ
Remove thimble from apparatus and evaporate the excess ether from flask
ↆ
Cool and then take weight for results
% of Fat = Initial weight of flask – Final weight of flask X 100
Sample weight
Protien:1. Digestion
2. Distillation
3. Filteration
SENSORY ANALYSIS :Sr. No.
Parameter
1
Colour
2
Flavour
3
Taste
4
Texture
5
Mouthfeel
6
Overall
Acceptability
Observation
Marks
Obtained
Out of 10
EXPECTED OUTCOME
• The standardization of procedure to increase nutritional content in
candy.
• Ash gourd candy can be helpful to lose weight and proper
digestion.
• Due to addition of Dry fruits powder in candy increases nutritional
value of a candy.
• Ash gourd candy helpful in diseases like ulcer.
• Antioxidant and diuretic properties of cardamom may reduces the
Blood pressure.
PLAN OF WORK
Survey of Medha market.
Research paper reading and selection of researched product.
Searching for literature review.
Collection of raw material.
Trial of Development of Cardamom flavoured winter melon Candy.
Final product was selected by guide & staff members.
Chemical analysis was done of control and final product.
Production of product with its marketing.
Preparation of report.
Submission and final viva.
REFERENCES
• Minifie, B. (1999). Chocolate, Cocoa and Confectionary 3rd ed., Aspen
Pulb.,NY.
• Hartel, R.W. and AK Hartel (2013). Candy Bites: The Science of Sweets,
Springer Publ., NY
• Hartel, R.W., R. Ergun, Vogel, S. (2011). Phase/State Transition in sugars,
Comprenhsive Reviews Food Science, 10(1), 17-32.
• Ergum, R., Lietha, R., Hartel, R.W. (2010). Moisture and shelf life in
Confections, Critical Reviews Food Science Nutrition, 50(2), 162-192.
• Edwards, W.P.(2000). The Science of Sugar Confectionary, Royal Society
Chemistry, Cambridge.
• Jackson, E.B. (1995). Sugar Confectionary Manufacture, 2nd Ed., Springer
Publ., NY
• Amerine MA, Pangborn RM, Rossler EB. Principles of Sensory evaluation of
food. New York: Academic; 1965.
• “Temporary Metal Fences / Asphalt Shingles / Expanded polystyrene products /
Hard Candies”. How it’s made . Season 3.Episode 4. Science channel.
• Sherman, Bob. “Basic Hard Candy Making Instructions’’. Willston Park,
New York: Bobby’s Craft Boutique. Retrieved 20 March 2011.
• International Food Information Service, ed.(2009). Dictionary of Food Science
and Technology (2ND Ed). Chichester, U.K: Wilely- Blackwell.p.39. ISBN
9781405187404.