Citric acid,
tartaric acid and malic acids are the commonly used additives in confectionary
industries. Their acidity helps in increasing the organo-leptic property of the
food product. Other than the flavour, they are also used for their health
benefits.
They play a major
role in boosting renal health, revitalizing skin, fighting free radicals etc.
Every individual additive mentioned above has a wide range of health benefits.
Initially these additives were used individually to obtain their
source fruit’s taste. Later, they were mixed to obtain unique
flavours.
Different level
of additive mix gave different level of enhanced taste. This research work aims
in appropriate optimization of these additives to provide an enhanced
organoleptic property in fruit jelly. The following ratio of citric acid (CA)
to malic acid (MA) to tartaric acid (TA) was used in this research work. The
ratio was finalized from literature studies.
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