Abstract
ABSTRACT Basella alba (B. alba) is known for health benefits owing to its beneficial phytochemicals. This study aimed to process B. alba leaves into candies which has prolonged shelf life. B. alba candy was analyzed for the physicochemical characteristics like color, pH, titratable acidity, total soluble solid, moisture content, water activity, texture profile analysis. During storage, significant increase in TSS and TA, while a nonsignificant increase in water activity was observed. pH and moisture contents were found to decrease significantly during storage at both ambient and accelerated temperature. Hardness and adhesion of candy showed significant decrease upon storage at both ambient and accelerated temperature. Yeast and mold count of 100 cfu/g suggests that the candies were safe for human consumption during storage at both ambient and accelerated temperature and the desired sensory characteristic of the candy was retained for 28 days at ambient temperature and less than 14 days at accelerated temperature.
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