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Process Standardization and Development of Honey Based Aonla (Phyllanthus emblica) Candy


Affiliations
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), India
2 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), India
3 Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), India
     

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The present investigation focuses on standardization the process for preparation of aonla candy using honey. Further, sugar was completely replaced with honey. It can be concluded that honey syrup concentration treatments (45°Bx, 50°Bx and 70°Bx) along with 02 per cent alum was found to be suitable to improve the quality of candy. Moreover, cabinet tray drying (60°C) was selected on the basis of chemical composition and organoleptic evaluation for commercial feasibility. Eventually, the prepared candies can be properly stored in standing pouch upto 02 to 03 months without affecting their sensory quality attributes. This honey based aonla candy is nutraceutical rich product that have high energy value and additional health benefits. Therefore, the developed aonla candies can be one of the upcoming value added food products. They may have a good commercial market and subject to catch attention of customers of every age group.

Keywords

Aonla Candy, Amla Candy, Phyllanthus Emblica, Honey Based Candy, Indian Gooseberry.
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  • Process Standardization and Development of Honey Based Aonla (Phyllanthus emblica) Candy

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Authors

S. D. Katke
Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), India
P. S. Patil
Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), India
G. R. Pandhare
Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), India

Abstract


The present investigation focuses on standardization the process for preparation of aonla candy using honey. Further, sugar was completely replaced with honey. It can be concluded that honey syrup concentration treatments (45°Bx, 50°Bx and 70°Bx) along with 02 per cent alum was found to be suitable to improve the quality of candy. Moreover, cabinet tray drying (60°C) was selected on the basis of chemical composition and organoleptic evaluation for commercial feasibility. Eventually, the prepared candies can be properly stored in standing pouch upto 02 to 03 months without affecting their sensory quality attributes. This honey based aonla candy is nutraceutical rich product that have high energy value and additional health benefits. Therefore, the developed aonla candies can be one of the upcoming value added food products. They may have a good commercial market and subject to catch attention of customers of every age group.

Keywords


Aonla Candy, Amla Candy, Phyllanthus Emblica, Honey Based Candy, Indian Gooseberry.

References