Author(s):

Ghanwat Archana B, Khandare VS and Syed SJ

Abstract: The present investigation was carried out during 2015-16, at Department of Horticulture, V.N.M.K.V., Parbhani, Maharashtra. The aonla candy was made up by using different treatments i.e. sugar syrup solutions, dipping time and drying methods. There are two levels of sugar syrup concentrations i.e. 60% and 70%, three dipping times i.e.36 hrs. 42 hrs. and 48 hrs. and 3 drying methods i.e. sun drying, solar drying and cabinet drying.. 18 treatment combinations were taken in FCRD with 3 replications. The aonla candy was evaluated for various physico-chemical constituents after preparation of candy and during storage of candy. During storage period there is significant decrease was observed in TA, ascorbic acid and tannins whereas TSS was increased in aonla candy. A gradual and significant decrease in TA of aonla candy was observed during 120 days storage period. The decrease in TA during storage might be due to the co-polymerization of organic acids with sugars and amino acids and loss of volatile acids during storage. The decrease in ascorbic acid during storage was observed during storage, the possible reason of reduction in vitamin C could be due to oxidation by oxygen, which resulted in formation of Dehydroascorbic acid. Gradual decline in tannin during storage might be due to their condensation into brown pigments. A significant increase in TSS was observed during storage period.

Pages: 2580-2586  |  752 Views  300 Downloads

Download (867KB)