Comparative Analysis of Vitamin C (Ascorbic Acid) Content at Different Ripening Stages of Indian Jujube (Ziziphus Mauritiana) and Development of a Value-Added Hard-Boiled Candy Incorporating Cape Gooseberry (Physalis Peruviana)

The potential of the indigenous fruit, Indian jujube Ziziphus mauritiana (local name- ber) was explored. The research objectives involved study of ascorbic acid level of three ripening stages of the fruit and develop a hard-boiled candy with jujube and cape gooseberry Physalis peruviana juice. Three ripening stages (green immature, semi-ripe and fully ripe) of jujube fruits, each replicated thrice, were analysed in triplicate for ascorbic acid by DCPIP titration by extraction with 20% metaphosphoric acid.
Three different candies were made, using 70 g sugar and 30 mL fruit juice. The formulations included cape gooseberry alone (V0), jujube and cape gooseberry juice in the ratio 60:40 (V1) and 40:60 (V2). Ten semi-trained panelists evaluated candies based on attributes like appearance, colour, flavour, taste, texture and overall acceptability on a 9-point hedonic scale. The V2 candy was optimized based on sensory evaluation and was analysed further for proximate composition, physicochemical parameters, sugar profile, DPPH radical scavenging activity, total phenolic content and 7-carotene. From the results, ascorbic acid of fruits (green to full ripe) varied from 366 to 316 to 236 mg/100 g, respectively. V2 was the most desirable based on descriptive sensory analysis and average overall acceptability (8.94 ± 0.11). The optimized candy contained ascorbic acid (60.36 mg/100 g), carbohydrates (93.293 ± 0.248 %), crude fibre (3.820 ± 0.148 %) and provided energy (383.637 ± 0.564 kcal/100 g). DPPH radical scavenging capacity of the candy was found to be 55.52 ± 0.03%, total phenolic content 146 mg GAE/100 g and 7-carotene 0.48 g/100 g. These results suggest the potentiality of early and half ripe jujube along with cape gooseberry for developing new confectionery products, but still requires further investigations such as larger sensory study, validated chemical methods of analysis, water activity, microbiological analysis and storage stability study to establish quality attributes and commercial feasibility.

Ziziphus mauritiana, Physalis peruviana

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