CHAPTER 1

INTRODUCTION

1.1 INTRODUCTION
India, the country population which is currently more than 1.2 billion is expected to reach 1.5
billion by march 2016. According to 2001 census, 35% of population is in the childhood age
(0-14 years). Increased emphasis is currently being laid on health, nutrition profoundly
affects health. Various aspects of emerging nutrition knowledge and the role played by health
supplements have been reviewed, from the range of nutritional products. With changing
lifestyles, web-wise kids today are becoming more independent, empowered at an earlier
age. The diets of pre-school and school children have changed dramatically in the last few
years and a lot of these changes may not be desirable in terms of achieving diet.
In addition to changing life styles patterns, nutrients needs are high during these years. Thus,
food choices made during these years help optimizes the growth potential thereby affecting
both the present and future health.
A high carbohydrate meal will help body to maintain a more consistent sugar level in the case
of hypoglycemic individuals.

Fig 1.1 starch molecule

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by

glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is
the most common carbohydrate in the human diet and is contained in large amounts in such
staple foods as potatoes, wheat, maize (corn), rice, and cassava. Pure starch is a white,
1

tasteless and odorless powder that is insoluble in cold water or alcohol. Depending on the
plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.
Glycogen, the glucose store of animals, is a more branched version of amylopectin.
Starch is processed to produce many of the sugars in processed foods. Dissolving starch in
warm water gives wheat paste , which can be used as a thickening, stiffening or gluing agent.
The biggest industrial non-food use of starch is as adhesive in the papermaking process.
Starch can be applied to parts of some garments before ironing, to stiffen them; this is less
usual now than in the past.
The enzymes that break down or hydrolyze starch into the constituent sugars are known as
amylases. Beta-amylase cuts starch into maltose units. If starch is subjected to dry heat, it
breaks down to form dextrins, also called "pyrodextrins" in this context. This break down
process is known as dextrinization.
The Corn Refining Process For more than 150 years, corn refiners have been perfecting the
process of separating corn into its component parts to create a myriad of value added
products. The corn wet milling process separates corn into its four basic components: starch,
germ, fiber, and protein.

STARCH INDUSTRY IN INDIA

Starch is an abundant carbohydrate distributed worldwide in plants. Starch has been a major
ingredient in man's diet over the centuries. In addition it has become a major industrial raw
material. Plant seeds, roots and tubers are all sources of industrial starch production. The
commercial realities of the starch recovery process limit the industrial sources mainly to
wheat, maize and tapioca. Indian starch industry mainly consumes maize as input raw
material. Also some industries are tapioca based. Maize is doing wonderful things in our
everyday life. Maize is present in one form or other in
The Food we eat
The Milk we drink
The Chocolates/Biscuits we take
The Clothes we wear
2

The Paper we read

The Medicines we take
Maize (Corn) contains about 70% starch, other components being protein, fibers and fat. The
basis of the maize milling process is the separation of the maize kernel into its different parts.
Maize starch is produced by the wet milling process, which involves grinding of softened
maize and separation of corn oil seeds (germs), gluten (proteins), fibers (husk) and finally
pure starch.
Starch has a multitude of food and industrial applications. Starch plays a leading role in
determining the texture of many foods and texture is of vital concern to both the consumers
and the manufacturers. Appearance, feel to the touch, softeners and finally mouth feel all
contribute to the concept of texture.
Uses of Maize Starch
Maize starch forms viscous, relatively short and opaque paste with cereal flavor. Its paste sets
to stiff gels. It is widely used for thickening sauces, gravies, puddings and pie fillings. Maize
starch finds numerous uses in the baking industry for the production of cakes, cookies, in icecream preparations etc.
In Paper industry a large quantity of starch is consumed as a surface-sizing agent, as a binder,
as a paper coating agent etc. In textile industry, starch is used in sizing to strengthen the
warpyarn, in finishing and changing the appearance of fabric after it is bleached, dyed or
printed, in printing and increase the consistency of printing pastes. Also starch is used as a
component in finishing agent to glaze and polish sizing thread.
Starch Derivatives
Starch when cooked forms high viscous gels and this property limits its applications. But by
acid and other chemical treatments at varying temperatures the characteristics of the native
starch is modified to suit various end users. Following products are made by the chemical /
acid and heat treatments of starches.
White Dextrins
Yellow Dextrins
British Gums

These products are partly soluble in water and finds several applications in food industry as
Thickner in Sauces and Soups
Gel Former in Puddings
Suspension Stabilizer
Bodying agent in Baking
Modified Starches such as oxidized starch, pregelatinized starch and cationic starch find wide
applications in paper industry, textile industry, Confectionary etc.

STARCH SWEETNERS
Starch based sweeteners are other class of products manufactured in starch industries. A
variety of sweeteners for very specific end users are produced by acid/enzyme hydrolysis of
starch. Following starch sweeteners are available in the market.
Malto dextrin, Liquid glucose, Dextrose monohydrate, High Maltose syrup, Liquid Sorbitol.
These starch based sweeteners find various end users, a few are mentioned below:
Maltodextrin : In syrup and powder form used in food, baby food and medical preparations as
a non sweet, nutritive agent.
Liquid Glucose: Widely used in the confectionary bakery, jam, canning and leather industries.
Liquid Dextrose: In fermentation industries for the manufacture of dextrose monohydrates,
fructose and Sorbitol syrups.
Dextrose Monohydrates: A crystalline free flowing product used in food and pharmaceutical
industries for Glucose-D, Glucose-C manufacture etc.
High Maltose Syrup : As a malt replacement in brewing industry, in confectionary for Candy
making.
Sorbitol Syrup: It is hydrogenated dextrose syrup not having any reducing sugars widely used
by tooth paste, pharmaceuticals, cosmetics and tobacco industries.

CHAPTER 2

REVIEW OF LITERATURE
4

The consumption of starch based products is increasing by time. With the developments in
the extraction process , starch extraction is becoming a feasible task. wheat starch paste was
used in Ancient Egypt possibly to glue papyrus. The extraction of starch is first described in
the Natural History of Pliny the Elder around AD 7779. Romans used it also in thickening
sauces. Persians and Indians used it to make dishes similar to wheat halva. Rice starch as
surface treatment of paper has been used in paper production in China, from 700 AD
onwards.
Starch can be extracted by implementing different methods using different chemicals. The the
extent of starch extraction from tubers can be increased by increasing the ratio of water in
tuber water mix. Using sodium bisulphite prevents tuber starches from enzymatic browning
( K . Madzlan et al 2012)
Isolation method of starch with different agents influence starch properties , which provide
attention for studying the most appropriate method for isolation of starch. In their study sweet
potato starch was isolated using sodium metabisulphate , sodium chloride and distilled water
methods and these were assessed for functional, chemical, pasting and structural properties
Extraction with distilled water yield the greatest recovery of starch(10.23).Isolation method
significantly changed swelling power and pasting properties but starches similar chemical
properties . The study concluded that isolation methods brought changes in yield, pasting and
structural properties of sweet potato starch.(Ayenampudi surendra Babu et .al 2014 fascicle
vi : Food Technology 48-63)
In another study , by B.madhusan et al , they studied the isolation of starch from different
methods and their effects on the structural properties of the starch granules. By differential
sedimentation and centrifugation steps four starch isolates were recovered from sun dried
sweet potato flour. The granules in these isolates were of different size, shape and population
characteristics, and were anionic in nature. They showed a single stage swelling with 30 to
35% solubility in water and only 30% solubility in DMSO even after 72h. Their starch
content varied from 48 to 88%. The presence of thermostable amylases in sweet potato
resulted in considerable decrease in viscosity values as amylographic studies in the presence
of HgCl2 showed significant increase in peak (PV) and setback (SBV) viscosities. The starch
isolate I had 25% higher PV as compared to the isolate II but retrogradation was much low in
this. Susceptibility to gluco-amylase digestion showed a decreasing trend from the isolate I to
the IV on solid basis, but comparable on starch basis.
5

In a study to isolate starch without using bisulphite , they were successful in isolating starch
without using bisulphite.
Based on the Principles of enzymatic Browning and non-enzymatic browning in food
processing, some agents, such as NaCl, Citric acid, CaCl 2 with inactive enzymatic browning
were treated in the processing for Sweet Potato Starch, and then, an orthogonal experiment
(L 16 (4 5))was done, from which we've got a kind of dipping solutions which was safety and
effective for color protection. The ingredients were: NaCl 2.5%,Vc 0.3%, Citric acid
1.00%,CaCl 2 0.45%. Putting the Sweet Potatoes into this dipping solutions for 20 minutes
before milling them, we got the Sweet Potato Starch with the same color as treated by sulfur
dioxide. ( Fan Lisheng et al 1998 Journal of Hubei polytechnic University).

2.1 ROLE OFMATERIALS

2.1.1 PROCUREMENT OF RAW MATERIALS
Vegetables like sweet potato, potato and corn were used to extract starch. All the vegetables
were obtained from local market. They were taken to lab for future processing.

MAIZE (CORN)

Fig 2.1 corn

Fig 2.2 corn beads

Maize is one of the oldest cereal varieties. It originates from a region in present-day Mexico.
The original maize varieties which only grew in regions of tropical and subtropical climate
evolved over the years by selective crossing and finally produced higher yields and obtained
the ability to grow under moderate climatic conditions. Starting in America , maize soon
spread all over the world. Especially in the 20th century yield and pest resistance of the socalled hybrid-maize varieties was further raised by newly developed breeding methods and
improved pest control. Concerning the utilization of maize two different possibilities are
distinguished: silo maize and grain maize. For silo maize production the whole plant is
harvested when still not fully ripe, chopped and stored in silos. Within these silos, which are
widely hermetic, lactic acid fermentation occurs. Chaff material is then converted into
durable silage which is primarily used for animal feeding in winter. For grain maize only
grains of fully ripe maize-plants are used. Due to storability reasons the grains have to be
dried immediately after harvesting. Besides their utilization as animal feed the maize kernels
are also important as raw material for ethanol- and starch production. Due to continuously
7

increasing demands in Austria the share of grain maize used for starch production advanced
from 3 % to more than 15 % during the last couple of years. Because of the increased need
for grain maize, special breeding programmes focused on maize-varieties suitable for the
starch industry. These maize-varieties offer improved attributes such as increased starch
content, easy going processability and special qualities of the starch itself. Furthermore
special maize-varieties were grown for specific technical applications of starch. Among these
are waxy maize and high-amylose maize.

NUTRTIONAL VALUE
Table 2.1

NUTRITIONAL VALUE PER 100 g

Energy

360 KJ

Protein

3.27 g

Fat

1.5 g

Carbohydrate

Minerals

18.7 g

1g

POTATO
8

Fig 2.3 potato

Potato
It is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word
"potato" may refer either to the plant itself or to the edible tuber. In the Andes , where the
species is indigenous, there are some other closely related cultivated potato species. Potatoes
were introduced outside the Andes region approximately four centuries ago, ] and have since
become an integral part of much of the world's food supply. It is the world's fourth-largest
food crop.

There are about 5,000 potato varieties worldwide. Three thousand of them are found in the
Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. They belong to eight or
nine species, depending on the taxonomic school. Apart from the 5,000 cultivated varieties,
there are about 200 wild species and subspecies, many of which can be cross-bred with
cultivated varieties. Cross-breeding has been done repeatedly to transfer resistances to certain
pests and diseases from the gene pool of wild species to the gene pool of cultivated potato
species. Genetically modified varieties have met public resistance in the United States and in
the European Union.

STORAGE OF POTATO
9

Storage facilities need to be carefully designed to keep the potatoes alive and slow the natural
process of decomposition, which involves the breakdown of starch. It is crucial that the
storage area is dark, well ventilated and for long-term storage maintained at temperatures
near 4 C (39 F). For short-term storage before cooking, temperatures of about 7 to 10 C
(45 to 50 F) are preferred.

NUTRITIONAL VALUE
Table 2.2

Nutritional value per 100 g

Energy

321 Kj

Carbohydrate

17.47 g

Starch

15.44 g

Dietary fiber

2.2 g

Fat

Protein

0.1 g

2g

SWEET POTATO

10

Fig 2.4 sweet potato

Sweet potato is a crop with a significantly unrealised potential. It is capable of producing
high yields of dry matter per unit area of land and labour and this potential can be achieved
under a wide range of agro-climates and farming systems.
The crop originated in Central America but is now grown in many countries. Most of the
world production is concentrated in 15 countries which account for almost 97% of total world
output (Scott, 1992). China is the world's largest producer of sweet potato with 105 million
tons in 1993, representing about 80% of total world production. A rapid growth in population
during the 1980s, resulting in severe pressure on farmland, is considered to be a prime factor
for the rapid expansion of production in many countries, in particular in Vietnam, Kenya,
Rwanda, Burundi, North Korea and Madacasgar. The largest producers in Africa are: Uganda
(1.9 million tons), Rwanda (0.7 million tons), Burundi (0.68 million tons) and Kenya (0.63
million tons).
Sweet potato has the shortest growing cycle of the root crops grown in the tropics. The crop
is normally harvested when the vines and leaves have turned yellow, generally about 4
months after planting. In traditional farming systems, where the crop is mainly intended for
consumption by subsistence farmers, harvesting may be spread over several months. The crop
is lifted by hand; great care being taken to avoid damage to the tubers, with only the amount
needed for immediate consumption being dug. If the crop is grown for sale or when there is a
pronounced dry season, the whole crop may be lifted at once. On a larger or commercial scale
effective harvesting machines have been developed; some consist simply of a plough that lifts
11

the tubers to the surface. More sophisticated mechanical harvesters combine a vine cutter
(rotary or flail type mower) to remove the vines incorporated with a plough to lift the tubers
and a sorter and loading elevator.
Sweet potatoes are utilised as food as well as livestock feed all over the world. In the tropics the fresh
roots are commonly boiled, fried or roasted and eaten as a carbohydrate constituent of the diet. Recent
attention has been paid to the nutritional value of the leaves, which can contain as much as 27%
protein. In Africa, both the roots and the leaves are consumed. In parts of East Africa tubers are
sometimes sliced and sun-dried to produce chips, which are later ground into flour. In Northern
Cameroon sweet potato plays an important role in rural food security; dried chips are stored for use
during the hungry period when the stocks of the staples sorghum and millet are depleted. In Asia,
particularly Japan, Taiwan and South Korea, sweet potato is widely used as animal feed. In the USA,
one third of sweet potato production is dehydrated and processed for animal feed.

NUTRITIONAL VALUE
Table 2.3

Carbohydrate

35 %

Protein

1-2%

Fat

3%

Fiber

1-2 %

Minerals

1%

2.1.2 ROLE OF CHEMICALS USED:

12

1. SODIUM BI SULPHITE
Formula: NaHSO3
Density: 1.48 g/cm
IUPAC ID: Sodium hydrogen sulfite
Molar mass: 104.061 g/mol
Melting point: 150 C
Soluble in: Water

It is a chemical compound with the chemical formula NaHSO3. Sodium bisulfite is a food
additive with E number E222. This salt of bisulfite can be prepared by bubbling sulfur
dioxide in a solution of sodium carbonate in water. Sodium bisulfite in contact with chlorine
bleach (aqueous solution of sodium hypochlorite) will generate heat and form sodium
bisulfate and sodium chloride.
Sodium bisulfite is a weakly acidic species. Its conjugate base is the sulfite ion, SO32

Fig 2.5

Fig 2.6

It is added to starch slurry in order to prevent enzymatic browning in starch .It also acts as a
preservative against microorganisms.
2. HYDROCHLORIC ACID (HCl)
Hydrochloric acid is a clear, colorless, highly pungent solution of hydrogen chloride (HCl) in
water. It is a highly corrosive, strongmineral acid with many industrial uses. Hydrochloric

13

acid is found naturally in gastric acid. When it reacts with an organic base it forms
a hydrochloride salt.

Fig 2.7 HCl

Fig 2.8

Hydrogen chloride (HCl) is a monoprotic acid, which means it can dissociate (i.e., ionize)
only once to give up one H+ ion (a single proton). In aqueous hydrochloric acid, the H +joins a
water molecule to form a hydronium ion, H3O+.Hydrochloric acid is used to hydrolyse starch
and its conversion into liquid glucose.

3. SODIUM CHLORIDE (NaCl)

Sodium chloride also known as salt or halite, is an ionic compound with the chemical formula NaCl,
representing a 1:1 ratio of sodium and chloride ions. Sodium chloride is the salt most responsible for
the salinity of seawater and of the extracellular fluid of many multicellular organisms. In the form of edible
or table salt it is commonly used as a condiment and food preservative.

14

Fig 2.8 salt

Fig 2.9

Large quantities of sodium chloride are used in many industrial processes, and it is a major
source of sodium and chlorine compounds used as feedstocks for further chemical syntheses.
A second major consumer of sodium chloride is de-icing of roadways in sub-freezing
weather.
NaCl (salt) is used as a preservative for liquid glucose and as a catalyst in the reaction of HCl
and starch.

15

CHAPTER 3

RAW MATERIALS AND CHEMICALS

3.1 MATERIALS
All the materials were brought from the local market and dealers in Karnal.

corn
sweet potato
potato
sugar

3.2 CHEMICALS USED

The following listed chemicals were used during the project. All the chemicals were available
in the laboratory of Food Tech department , Doon Valley Institute of Engineering.

SODIUM BI SULPHITE
HYDROCHLORIC ACID (HCl)
SODIUM CHLORIDE

16

CHAPTER 4

METHOD OF PRODUCTION

FLOWCHART FOR STARCH PRODUCTION (MAIZE)

SHELLED CORN KERNELS

CLEANERS

STEEP TANKS

ATTRITION MILL

HYDROCLONE SEPARATOR

CORN OIL

FEED
GRINDING MILLS

WASHING SCREEN

CENTRIFUGAL SEPARATOR

GLUTEN

17

STARCH SLURRY

DRYING

18

Corn Starch Production The corn wet milling process begins with the production of starch
slurry. This slurry can be further processed to produce starch, dextrin and glucose.
Production of Starch Slurry
First, shelled and cleaned kernels are placed in steep tanks and soaked in water containing
small quantities of sulfur dioxide (SO2) for 24 to 48 hours at a temperature of approximately
51- 52o C. This process allows for the extraction of soluble materials from the kernel. The
SO2 prevents fermentation and helps to separate the starch and protein. After steeping is
completed, steepwater is drained from the kernels and concentrated.
This concentrated steepwater is primarily used in producing animal feed products. Next, the
kernels are ground in attrition mills to loosen the hull. Water is added to the mills, creating a
mixture of macerated slurry and whole germ. This slurry is placed in hydrocyclone
separators, which remove the lighter germ.
The germ is then dried and either sold as is or further processed into corn oil and germ meal.
The corn oil can be either refined to make a salad oil or cooking oil or a raw material input to
margarine.
The germ meal is used in the production of animal feed. The remainder of the kernel,
including the hull, gluten, and starch components, is sent through an additional series of
grinding mill, the hull particles are caught on screens, while the gluten and starch particles
pass through.
The hulls are later used to make animal feed or refined corn fiber. The remaining slurry of
gluten and starch, or mill starch, is then separated by centrifugation. The gluten is dried and
either sold as corn gluten meal (60 percent protein) or used in producing corn gluten feed (21
percent protein). The starch slurry is then washed and dewatered using filters or centrifuges.
At this stage, the starch slurry can go through a number of processes that can yield starch and
dextrins or glucose and liquid starch.

19

FLOWCHART FOR STARCH PRODUCTION (SWEET POTATOES & POTATOES)

SELECTION OF TUBERS (VEGETABLES)

SORTING AND GRADING

CLEANING AND WASHING

PEELING

CUTTING

WATER ADDITION

ADD SODIUM BI SULPHITE

MIXING

20

FILTRATION

SETTLING

SEPARATION

DRYING

PACKING

SELECTION
For a better and efficient starch extraction potatoes or sweet potatoes of good quality must be
chosen. Poor quality tuber can lead to production of poor quality or poor purity of starch.
SORTING AND GRADING
Tubers are sorted according to size, small sized tubers leads to less efficient starch extraction
due to much wastage during peeling hence large sized tubers are chosen.
Tubers are also passed through a quality test further which classifies them on quality
parameter.
WASHING AND CLEANING
21

At first tubers are cleaned physically which removes dirt ,dust and further foreign matter with
application of water or it can be done by use of diluted chemical agent.

PEELING AND CUTTING

Tubers are peeled either by knife or mechanical automated peeling machines and later cut
into small pieces by knife or by mechanical cutters. The peels are discarded properly.

Fig 4.1 slices of sweet potato

WATER ADDITION
Water is added to the tubers in the ratio of 2:1. Proper volume of water is required for through
mixing of tubers.
ADD SODIUM BISULPHIDE
SODIUM BISULPHIDE is added as a preservative and an inhibitor of enzymatic browning
in starch. It was added in a ratio of 1:300 by weight on comparison with tuber.

22

MIXING
Proper and through mixing is required to properly disperse the tubers in water uniformly.
Mixing is performed by aid of mechanical centrifugal mixer.
FILTRATION
Filtration is a process of separation of solid and liquid matter apart. For the filtration of starch
slurry from the mix, primary filter or composite secondary filters could be implied. Generally
filter made up of cloth material are used eg (muslin cloth) or fabricated composite filters.
SETTLING
Settling is a phenomenon of sedimentation of matter in a solution by time. After the mixing
of tubers in water the slurry is kept for settling in a vessel. The slurry is subjected to settling
for 24 hours.

Fig 4.2 settling of starch

While settling process the vessel should not be disturbed physically. Any disturbance can
cause delay in settling process.
SEPARETION
Separation is a process of distinguishing matter from a solution. After settling of starch in the
system the fluid matter is removed by general draining or by syphoning out. The separation
process should be very gradual and slow in order to reduce the chances of starch wastage.

23

DRYING
Drying is a process of removal of moisture from matter by subjection under high temperature.
For the drying of starch any drying method or equipment can be used. Some common dryers
used are Cabinet dryer, Spray dryer, Freeze dryer, etc. starch should be treated for adequate
time. The speed of air flow must be more than the threshold value required for proper drying.

PRODUCTION OF LIQUID GLUCOSE

To produce glucose starch slurry is treated with acid or enzyme and heated in conversion
process which breaks down the starch molecule. This results in production of wide variety of
glucose.

PRODUCTION OF DEXTRIN

STARCH POWDER

LAYERING

ROASTING

COOLING

PACKING

24

Fig 4.3 starch and dextrin

PRODUCTION OF GUMMY CANDY

STARCH

STARCH SLURRY

25

ACID HYDROLYSIS

GLUCOSE SYRUP

ADD SUGAR

GRADUAL HEATING

ADD PECTIN

ADDITION OF COLOUR AND FLAVOUR

FILLING IN MOLDS

COOLING

PACKING

26

Fig 4.4 gummy candy

CHAPTER 5

PROXIMATE ANALYSIS
27

Iodine test is performed to check the presence of starch in sample. This is a simple test which
shows whether food contains starch. When iodine solution is mixed with starch it turns from
brown to dark blue. As this happens with very small amounts of starch, iodine test is a
sensitive one. Starch forms as grains inside the living cells of plants. Iodine solution
penetrates into the starch most easily when the cell walls have been destroyed and it reacts
most readily when the starch grains are swollen. Both these things happen when plant foods
are cooked.

Equipment required

Test tubes
Test tube rack
Glass rod
Spatula
Mechanical grinder or pestle and mortar
Dropping pipette
White tile
Eye protection

Materials

Food samples, fresh and cooked

Iodine in potassium
iodine solution
Distilled water

PROCEDURE
1. If the food to be tested is liquid, go to 2. If the food to be tested is solid, make an extract.
Grind crush or chop a small amount and put into a test tube to a depth of about 2cm. Add a
similar amount of distilled water and stir with a glass rod. Allow to stand for a few minutes.
2. Draw up some of the clear liquid into a pipette and then either transfer it into another test
tube or put drops onto a white tile.

28

3. Add on drop of (brown) iodine solution on the tile and look for a colour change. A blueblack colour indicates the presence of starch.

GUMMY CANDY
COLOR:
Color of gummy candy was determined by using colorimeter in laboratory by the help of my
advisor.
pH of the candy was determined by the aid of pH strips.
ACIDITY:
Titrable acidity was determined by the standard method of titration as described by
Rangana(1977)
Reagents: 1.sodium hydroxide (N/10)
2.phenphthalein solution
PROCEDURE:
To 5 ml of sample, few drops of phenphthalein indicator was added and titrated against 0.1 N
NaOH. Appearance of light pink color denoted the end point. Titrable acidity was calculated
as % citric acid.
TOTAL SOLUBLE SOLIDS:
TSS of candy was measured at ambient temperature by hand refractometer. TSS is measured
in degree Brix.

CHAPTER 6

RESULTS AND DISCUSSION

5.1 STARCH
From the practices and proximate analysis performed results were obtained which are as
follows in table 5.1 .
29

Table 6.1 IODINE TEST RESULT

RESULTS

VEGETABLES

CORN

POSITIVE

POTATO

POSITIVE

SWEET POTATO

POSITIVE

All the three vegetables chosen were having starch content in them which was confirmed by
the iodine test. All the tests were performed perfectly and truly with good equipments and
chemicals.

After the extraction process of starch from all the three vegetables, the data related to the
extracted starch was tabulated which is as follows.

Table 6.2

30

VEGETA
BLES

WEIGHT OF
VEGETABLE

WATER

PRESERVATIVE

EXTRACTED

ADDED

CORN

1 Kg

3L

POTATO

1 Kg

2.5 L

4g

1 Kg

2.5 L

4g

SWEET POTATO

STARCH

210 g

65 g

95 g

Table 6.3 EXTENT OF STARCH EXTRACTED

31

VEGETABLE

EXTRACTION EFFICIENCY (%)

CORN

21%

POTATO

6.5%

SWEET POTATO

9.5%

32

5.2 GUMMY CANDY

Table 6.4 GUMMY CANDY PARAMETERS

GUMMY CANDY
PARAMETERS
MOISTURE CONTENT

RESULTS
16%

COLOR

green

ACIDITY

0.17%

TSS

Ph

60%

Slightly acidic

33

CHAPTER 7

SENSORY EVALUATION

Sensory evaluation of gummy candy was conducted of four samples on 9 points hedonic
scale. Each sample was coded and each panel member was requested to form his /her
judgment of the sample of the basis of color and appearance, flavor and texture.
Test were conducted at the same time of the day, and under uniform condition temperature,
humidity and light. Panelist were requested to give the score using 9 points hedonic scale,
with 9 presenting a high score i.e like extremely and 1 presenting the least score i.e dislike
extremely. The significance of differences between the total scores of the control treated
sample was evaluated using multiple comparison table.
SENSORY SCORE CARD
Product name: Gummy candy
Dated: 9/4/2016
Table 7.1 score card
Sample/attributes
COLOUR

A
6.1

B
6.5

C
5.3

&APPEARANCE
AROMA
TEXTURE

7
7.2

7
6

5.5
6.1

TASTE
OVERALL

6.6
6.73

7
6.5

5.5
5.6

ACCEPTABLITY

Discussion
The above score is the average of all the values of 6 score cards of the sensory evaluation
done by the panel. The colour/appearance scores for sample B is higher.Texture score is
higher for sample A. For the taste too, the scores of sample A are higher.

RATING:
34

1. Dislike extremely

7. Like moderately

2. Dislike very much

8. Like very much

3. Dislike moderately

9. Like extremely

4. Dislike slightly
5. Neither like nor dislike
6. Like slightly

CHAPTER 8

CONCLUSION
35

All the three vegetables corn, potato and sweet potatoes have good nutritional value.
Sweet potato is a kharif crop whereas potato is yearly product. The extent of starch
extraction can be increased by using much amount of water. Using sodium disulphide in
starch extraction was a beneficial effect as it prevented starch from enzymatic browning.
Sensory evaluation of the starch based based gummy candy yielded the fact that processed
product was a success of the project. There can be a wide acceptance of the product.
Setting up small scale or cottage industry on starch based products can be a profitable
attempt.

36

REFERENCES

Cording, J. Jr., J.F. Sullivan and R.K. Eskew . 1959. A New Form of Dehydrated
Mashed Potatoes. IV. Effects of Cooling After Precooking. US Dept Agric, Agric Res

Serv Circ ARS 73-25.

Cording, J. Jr., M.J. Willard, Jr., R.K. Eskew, P.W. Edwards and J.F. Sullivan. 1955.
Potato Flakes. A New Form of Dehydrated Mashed Potatoes. II. Some Factors
Influencing Texture, US Dept Agric, Agric Res Serv Circ ARS 73-9.

Desborough, S.L., I.E. Liener and E.C. Lulai. 1981. The Nutritional Quality of Potato
Protein from Intraspecific Hybrids. Qual Plant: Plant Foods Hum Nutr 31:1120.

Engineering and Development Laboratory, Eastern Utilization Research and

Development Division, Agr Research Service, U.S. Dept Agr 1959. Further
Improvement of Texture of Reconstituted Potato Flakes by Use of Emulsifiers. US
Dept Agric CA-E-17.

Escher, F., P. Rotach, P. Schweingruber and J. Solms. 1979. A Modified Method for
Determining the Blue Value Index of Instant Mashed Products. Lebensm-Wiss uTechnol 12:2730.

Girdhari Lal , G.S Sidappa and G.L. Tandon (1998) Preservation of Fruits &

vegetable.
Indian Council of Agricultural Reasearch.

International institute of starch

https://en.foodpathshala.com
https://en.wikipedia.org/wiki/starch

37

Krog, N. 1973. Influence of Food Emulsifiers on Pasting Temperature and Viscosity

of Various Starches. Die Strke 25:2227.

Mullins, W.R., W.O. Harrington, R.L. Olson, E.R. Wood and M. Netting. 1955.
Estimation of Free Starch in Potato Granules and Its Relation to Consistency of
Reconstituted Product. Food Technol 9:393395.

Mullins, W.R., A.L. Potter, E.R. Wood, W.O. Harrington, and R.L. Olson. 1957. A
Physical Test for Consistency of Potato Granules. Food Technol 11:509511.

Ranganna, S,(2005) Analysis and Quality Control for Fruit & Vegetable products.
Tata McGraw-Hills Publishing Company Ltd.

Smith, O. and CO. Davies. 1963. Potato Quality. XV. Improving Texture and
Measuring Textural Changes In Potato Flakes. Am Potato J 40:6780.

Tape, N.W. 1965. Viscosity of Potato Flake Slurries. Food Technol 9:180182.

Voisey, P.W. and P.R. Dean. 1971. Measurement of Consistency of Reconstituted

Instant Potato Flakes. Am Potato J 48:8896.

Whistler, R.L. and C. Johnson. 1948. Effect of Acid Hydrolysis on the Retrogradation
of Amylose. Cereal Chem 25:418424.

38

Annexure-1
Hedonic Rating Test
Name

Date...

Product.
Test these sample and check how much you like or dislike each one. Use appropriate scale to
show how your attitudes by assigning points tht best describeyour feelings about the sample.
An honest expression of your feelings will be a great help.

Code no

Appearance

Aroma

Texture

Taste

Overall acceptebility

___________________________________________________________________________
__

Rating

Organoleptic score

Like extremely

Like very much

Like moderately

Like slightly

Neither like nor dislike

Dislike slightly

4
39

Dislike moderately

Dislike very

Dislike extremely

Note: please wash your mouth before and after tasting each product.
Signature

40

41