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The Uses of Herbs & Spices In
Confectionery Industry
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Introduction
` Herbs
` Soft-stemmed, aromatic plants used fresh/dried to flavour and
garnish dishes
` The leaves/ whole of the plant
` eg: pandan leaves, basil, rosemary & sage.
` Spices
` Soft-stemmed, aromatic plants used in nutritionally insignificant
quantities as a food additive for the purpose of flavour, colour
or as a preservative
` Part of the plant (bark, seeds, roots, rhizomes, buds, berry, fruit)
` eg: cinnamon, ginger, saffron, sesame, black pepper & paprika
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Introduction (cont.)
` Confectionery
` The set of food where sugar as the principal
ingredient, combined with coloring matter and
flavoring and often with fruit or nuts.
a)Sugar confectionery: sweets, candies, chocolates, etc.
b)Flour confectionery: cakes, pastries, etc.
(Source: Bender, 2005)
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Uses of herbs & spices
` The basic uses of herbs & spices is to make
confectionery more appetizing and palatable
` The uses are for:
` flavoring
` preservatives
` coloring
(Source: Peter, 2004)
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Herbs and Spices as Flavors
` Herbs & spices flavor comes from oils in the cell
walls of the plants
` Chopping or grinding breaks the cell walls and releases
the flavor
` Heat increases the rate at which some herbs release theirflavors
` Used in cooking to give flavor and taste to the food
` Herbs & spices could change plain foods into tasty dishes
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Ginger (Zingiber officinale Roscoe)
` It is typically consumed as a fresh paste, dried powder, slices
preserved in syrup or candy
` The main flavors contributor in ginger are the essential oil and
the oleoresin
` Gives the characteristic of pleasant smell that can be described as
sweet,warm and citrus-like
` The flavor is warm, pleasantly aromatic, not pungent but
occasionally slightly bitter at high concentrations
eg:Hacks Ginger Candies and KissMe Ginger Candies.
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Spearmint (Mentha Spicata)
` Spearmint leaves can be used whole, chopped, dried and ground,
frozen, preserved in salt, sugar, sugar syrup, alcohol, oil, or dried
` It is used as a flavoring for confectioneryeg: Mint Chocolate
` The chocolate component can be milk chocolate, regular dark
chocolate, or white chocolate; due to this, mint chocolate has noone specific flavor and so, each chocolate-plus-flavor combination
can be unique.
eg: Haviland Thin Mints and Hershey's York Patties are actually
mint patties.
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Vanilla (Vanilla planifolia)
` The extract is derived from dried vanilla fruit pods.
` Vanilla pods have to be cured and dried. These processes
are vital to bring out the sweet aroma and taste of vanilla.
` Vanillin is responsible for the characteristic flavor andsmell of vanilla` Stemming from the seeds within the fruit pods
` Vanilla flavoring (essence) is the No. 1 ingredient inconfectionery industry (HEWO, 2008).
eg: Ice-creams and chocolates8
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1. Antimicrobial agent` Major role in extending the shelf-life of numerous
snack and convenience foods and have come intoeven greater use in recent years as microbial food
safety concerns have increased (Branen et al.,2002).
2. Antioxidant agent
` Used to prevent lipid and vitamin oxidation infood products and useful in preserving dry andfrozen foods for an extended period of time.
Herbs & Spices as Preservatives Agent
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Antimicrobial Agent
` The antimicrobial activity of cinnamon, allspices & clovesis attributed to eugenol (2-methoxy-4-allyl phenol) andcinnamic aldehyde, which are major constituents of thevolatile oils of these spices (Davidson & Branen, 1993).
` Cinnamon contains 0.5-1.0% volatile oil, which contains65-75% cinnamic aldehyde & 8% eugenol.
` Allspices contains up to 4.5% volatile oil, of which 80% iseugenol.
` Clove buds have an average essential oil content of 17%that is 93-95% eugenol.
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Antioxidant Agent
` The antioxidant activity of rosemary, sage, thyme,
oregano, turmeric, ginger, & cloves reported to be as
effective as butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT) orE
-tocopherol (Madhavi etal., 1995).
` Rosemary antioxidant is available commercially as a
fine powder that is soluble in fats & oils and insolublein water.
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Saffron (Crocus sativus)
` Taken from the stigmas of the saffron crocus flower (Farrell,1999)
` The stigmas as well as the stalk are dried to form spice
` Contains water soluble crocin which is bright yellow shade in
water.
` Sensitive to pH changes & prone to oxidation
` Moderately resistant to heat (Branen et al, 2002)
` Golden hue color that is used in breads, puddings, cakes and buns
eg: risotto and Cornison saffron cake
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Turmeric (Curcuma longa)
` Widely cultivated for its rhizomes => bright yellow orange spice
` Considered as poor mans saffron => less expensive than saffron
` Contains curcumin and essential oil (Gerland, 2004)
` Unstable to light & alkaline conditions (Branen et al, 2002)
` Used in flavored milk drinks & desserts as lemon color
` Used in cakes and table jellies as banana color
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Annatto (Bixa orella)
` Have 2 major pigments: a) bixin (oil soluble)
b) norbixin (water soluble)
` Stability
`
Highly stable - pH changes and exposure to air` Moderately stable heat
` Unstable - strong light
` Precipitates in acidic condition & decolorize by NaO2 (Branen et al, 2002)
` Spice that is better known to Mexican and Latin markets
` Ice cream, jams and yogurts => bright orange color solutions ( Jackson, 1995)
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Paprika (Capsicum annuum)
` Contains capsanthin (dark red), capsorbin (purple red) & -carotene (reddish orange)
` Oil soluble, insensitive to light & stable to high temperature
(Branen et al, 2002)
` Used in sugar confectionery and gelatin desserts
` (Hendry & Houghton, 1996)
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Alfalfa
` Extracts being used is a mixture of chlorophyll, luteins andcarotenoids which gives olive green color
` Stability
` Most stable in neutral or alkaline conditions` Limited stability to heat and light (Edwards, 2007)
` Used in chewing gums and sugar confectionery (Branen et al,
2002)
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Reference
Bender, D.A. 2005. DictionaryofFood& Nutrition. New York: OxfordUniversity Press Inc.
Branen, A.L, Davidson, P.M, Salminen, S. & Thorngate III, J.H. 2001. Food
Additives. 2nd Edition Revise and Expanded. New York: Marcel
Dekker Inc.
Davidson, P.M. & Branen, A.L. 1993.Antimicrobials in Foods. 2nd edition.
New York: Marcel Dekker Inc.
Edwards W. P. (2007) The Science OfBakery Products. Cambridge:
Royal Society ofChemistry.
Farrell, K.T. (1999) Spices, Condiments & Cloves Seasonings Edition2. New York: A Springer Publication.
Garland, S. (2004) The Complete Book OfHerbs & Spice. London:
Frances Lincoln Ltd.
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Hendry, G. A. F. & Houghton, J.D. 1996. Natural FoodColorants Edition 2.London: Springer Publication.
Hewo.com. 2008. Vanilla-The Sweet OrchidWith Many Uses. Online on
2nd September 2009- http://www.hewo.com
Jackson, E.B. 1995. Sugar Confectionery Manufacture 2nd Ed. New York:
Aspen Publications.
Madhavi, D.L, Deshpande, S.S. & Salunkhe, D.K. 1995. FoodAntioxidants:
Technological, Toxicological, andHealth Perspectives. Marcel Dekker Inc:
New York.
Peter, K.V. 2004. Handbook ofHerbs & Spices. England: WoodheadPublishing Ltd.
Reference
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