Abstract
The studies were based on effect of different recipes on storage period of Karonda candy. The experiment comprised of two types of karonda i.e. green and pink with seed and without seed were stored at ambient temperature. From the findings it was observed that, there was a gradual increase in TSS, acidity, reducing sugars and total sugars content of candy irrespective of fruit colour type and recipes used in experimentation. However, pH, nonreducing sugars, ascorbic acid, moisture, iron content of candy were found to be decreased with the advancement of storage period. The karonda candy prepared from different recipes of sugar concentration of 60 B, 65 B and 70 B can be stored upto 120 days without any microbial count. From the present findings it is concluded that karonda candy with 65 Brix sugar is suitable sugar concentration for karonda candy preparation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
