Preparation and Evaluation of Antioxidant Loaded Candy using Microwave Prepared Capsicum powder with Optimization of Time and Temperature

Abstract

Capsicum belongs to the Solanaceae family. These are used as vegetables, spices, or drugs. Capsicum contains capsaicin, Vitamins A, C and phenolic compounds, which are essential antioxidant components that may reduce the risk of diseases. This study aimed to prepare candy using Capsicum powder and evaluate their moisture content, colour measurement, and antioxidant activity under various cooking times and temperatures using the microwave. Response Surface Methodology (RMS) was used for the optimization of cooking time and tempareture of this process. Here a small piece of healthy sweet candy made from sugar with Capsicum powder with other ingredients. This antioxidant-loaded candy's study showed that the varying microwave power and time combination during cooking leads to a significant change in Capsicum fortified candy's physicochemical properties. Increase the combination of time-microwave power burn the batter and due to liquid condition of solution is found a combination of low power and low time. 300 W - 10 min is a good combination for made candy. It gives the best colour (L* =13.1±0.019, a* =4.4±0.0128, b*=4.4±0.0312), antioxidant (2.4±0.012) mg/ml and texture (hardness 4±0.5) properties.