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Standardization of Recipe and Drying Method for Candy Making of Ber (Zizyphusmauritiana L.) Cv. Umran

Journal: IMPACT : International Journal of Research in Applied, Natural and Social Sciences ( IMPACT : IJRANSS ) (Vol.5, No. 9)

Publication Date:

Authors : ; ;

Page : 143-146

Keywords : Ber Candy; Recipe And Drying Methods;

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ABSTRACT The present investigation revealed that, candies treated with R3 (80 % sugar solution + 1 % citric acid) showed maximum TSS (80.79 ºBrix) and total sugar content (98.22%), whereas, the maximum titrable acidity (1.29%) and ascorbic acid content (25.30%) were observed in R1 (60 % sugar solution + 1 % citric acid). The chemical characteristics like TSS, titrable acidity, ascorbic acid and total sugar content were obtained maximum intreatmentD1 (Sun drying) in the candies in her during the entire storage periods. The treatment combination R3D1 (80 % sugar solution + 1 % citric acid and sun drying) recorded to have higher total sugar content (99.88%), whereas the paramount TSS (80.83 and 80.83 ºBrix) and titrable acidity (1.30%) were recorded in treatments (R3D2 and R3D3) and R1D1, respectively.

Last modified: 2017-10-05 21:01:03