Utilization of Foeniculum vulgare in herbal candy preparation and analysing its effect on the physico-chemical and sensory properties

Abstract

Foeniculum vulgare, also known as fennel, is a medicinal herb belonging to the Apiaceae (Umbelliferae) family. The present study examined the effect of different processing techniques (sun- and tray-drying, and roasting) on fennel seeds and aimed to find the best method for incorporation of powder in the formulation of hard candy to deliver phytochemicals and bioactive compounds that it possesses, thus rendering health benefits. The proximate and physico-chemical evaluation of fennel-seed powder showed that sundrying is the most effective technique. It retains most of the nutrients of fennel seeds. It also requires less technical know-how, no sophisticated equipment and is economical. Thus, sun-dried fennel-seed powder was used in the formulation of hard candy and DF11 (5% fennel-seed powder) was the best formulation deemed to be optimized with physico-chemical and sensory characteristics that were found acceptable. © 2019 Indian Academy of Sciences.