Author(s):

Shruthi S and Vijay Bahadur

Abstract: Karna khatta, peel candy was prepared under ten different treatment comprising the different sugar concentrations (45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%) with the addition of the standard recommended dosage of citric acid and approved food colours. The peel candy samples were tested for the physicochemical changes after preparation, and sensory evaluation was done based on the 9-point hedonic scale tested on a panel of 7 experts. These candies were stored for about 90 days and the effect of storage on the physicochemical and the organoleptic characteristics were also observed.

Pages: 3030-3034  |  1486 Views  809 Downloads

Download (701KB)