Author(s):

Lokesh Kumar, Balaji Vikram and Hare Krishna

Abstract: The experiment work studies on preparation and preservation of bael candy was conducted in the laboratory of Horticulture SHIATS, Allahabad, during the year 2014 to prepare and evaluate for all the sensory parameters were as based on the overall acceptability which was depended on Color, Texture, Flavor and Taste. The bael candy was prepared from healthy and mature bael fruits (cv. NB-6). The experiment was laid out in Complete Randomized Design (C.R.D.) with three replication and ten treatments separately. Result shows that Total Soluble Solids (°Brix), acidity (%), reducing sugars (%), total sugars (%) and browning (O.D.) were continuously increased where as non-reducing sugars (%) and organoleptic quality decreased gradually and were statistically significant. Precisely, on the basis of results obtained it may be concluded that the sensory quality of Bael candy treatment T₄ (Dipping the Bael pieces in 2.25% Lime Water for overnight) can be used in commercialization of Bael candy preparation. This recipe may also be advocated for safe storage at ambient temperature up to 4 months.

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