Author(s):

SD Katke, GR Pandhare and PS Patil

Abstract: The present investigation focuses on standardization the process for preparation of Amla Candy using sorbitol. Further, sugar was completely replaced with sorbitol. It can be concluded that sorbitol syrup concentration treatments (45°Bx, 50°Bx and 70°Bx) along with 02% alum pretreatment 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 up to 02 to 03 months without affecting their sensory quality attributes. This sorbitol based Amla Candy is nutraceutical rich product that have low calorific value & additional health benefits. Therefore, the developed Amla candies can be one of the upcoming value added food products. They may have a good commercial market and subject to catch attention of diabetic persons.

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