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Raut, V. U.
- Studies on Preparation of Karonda Candy
Abstract Views :861 |
PDF Views:2
Authors
Affiliations
1 University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Agriculture, Nagpur (M.S.), IN
1 University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Agriculture, Nagpur (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 136-140Abstract
An experiment on the studies on preparation of karonda candy was carried out during the year 2012-2013 at Post Harvest Technology Laboratory, Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola in Factorial Complete Ramdomized Design consisting of seven treatments and three replications with two drying methods (cabinet drying and solar drying). From the findings it was observed that, there was a gradual increase in TSS, titratable acidity, reducing sugars and total sugars content of the candy irrespective of drying methods and recipes used in experimentation. However, non-reducing sugars, ascorbic acid and moisture content of candy found to decreased with the advancement of storage period.Keywords
Karonda, Candy, Pectin, Vitamins.
References
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- Manivasagan, S., Rana, G.S., Kumar, Surinder and Joon, M.S. (2006). Qualitative changes in karonda (Carissa carandas Linn.) candy during storage at room temperature. Haryana J. Hort. Sci., 35(1&2): 19-21.
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- Sensory Quality and Economics of Preparation of Karonda Candy
Abstract Views :561 |
PDF Views:2
Authors
Affiliations
1 University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 Department of Horticulture, College of Agriculture, Nagpur (M.S.), IN
1 University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 Department of Horticulture, College of Agriculture, Nagpur (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 169-172Abstract
The study on sensory quality and economics of preparation of karonda candy was carried out during the year 2012-2013 at Post Harvest Technology Laboratory, Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An experiment was laid out in Factorial Completely Randomized Design with seven treatments and three replications with 14 treatment combinations. From the findings in sensory qualities of candy, the overall scores of taste and colour found to decrease in trend with the advancement of storage an interval of 30 days. The karonda candy recorded more acceptable score in cabinet drying than the solar drying. However, the treatment combination T1D1 (Fruit pieces impregnated with cane sugar (TSS 60°Brix)+0.5% citric acid + cabinet drying) and T1D2(Fruit pieces impregnated with cane sugar (TSS 60°Brix)+0.5% citric acid + solar drying) recorded the maximum score at cabinet and solar drying, respectively. Considering the economics of the best acceptable recipe, the candy prepared with the combination of fruit pieces impregnated with cane sugar (TSS 60°Brix)+0.5% citric acid + solar drying was found economical as compared to the other treatment combinations (Recipes) dried in cabinet drying.Keywords
Sensory Quality, Economics, Karonda Candy.References
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- Kumar, Sanjeev and Singh, I.S. (2001). Storage studies of aonla fruit products at ambient temperature. Prog. Hort., 33(2):169-173.
- Manivasagan, S., Rana, G.S., Kumar, S. and Joon, M.S. (2006). Qualitative changes in karonda (Carissa carandas Linn.) candy during storage at room temperature. Haryana J. Hort. Sci., 35(1&2): 19-21.
- Mehta, A., Ranote, P.S. and Bawa, A.S. (2005). Processing of kandi lemon (Galgal) peel waste candy making. Indian Food Pack., 54 (1&2): 67-74.
- Nayak, P., Bhatt, D.K., Shukla, D.K. and Tandon, D.K. (2011). Evaluation of aonla (Emblica officinalis G.) segments-in-syrup prepared from stored fruits. Res. J Agric. Sci., 43(2): 252-257.
- Nayak, P., Shukla, D.K., Bhatt, D.K. and Tandon, D.K. (2012). Quality evaluation of segments-in-syrup as affected by steeping preservation of aonla fruits. J. Stored Prod.& Postharvest Res., 3 (12): 160-166.
- Panse, V.G. and Sukhatme, P.V. (1967). Statistical methods for agricultural workers. Indian Counsil of Agricultural Research, NEW DELHI (INDIA).
- Pawar, C.D. (1988). Studies of post-harvest handling and preparation of different products of karonda (Carissa carandas L.) fruits, M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Ratnagiri, M.S. (INDIA).
- Rani, Upasana and Bhatia, B.S. (1985). Studies on pear candy processing. Indian. Fd. Pack., 29: 40-46.
- Tandon, D.K., Yadav, R.C., Sood, S., Kumar, S. and Dixit, A. (2003). Effect of blanching and lye peeling on the quality of aonla candy. Indian Food Packer, 57 (6): 147-152.