Standardization of Recipe and Drying Method for Candy Making of Aonla (Emblica Officinalis Gaertn.) Cv. Gujarat Aonla-1
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 4
Abstract
An investigation was conducted in the post graduate Laboratory, Department of Horticulture, Junagadh Agricultural University, Junagadh during the year 2011-12, to study the “standardization of recipe and drying method for candy making of aonla (Emblica officinalis Gaertn.) cv. Gujarat Aonla-1”. There were nine treatment combinations of different recipe and drying methods. The experiment was laid out in a Factorial Completely Randomized Design, with three repetitions. The treatment R3 (80 % sugar solution) showed the maximum TSS and total sugars, in aonla candy whereas, the maximum titrable acidity and ascorbic acid were observed in the R1 (60 % sugar solution). The chemical characteristics like TSS, titrable acidity, ascorbic acid and total sugars were obtained maximum in the D1 treatment (Sun drying), in the candies of aonla at all the storage periods. The treatment combination R3D1 (80 % sugar solution and sun drying) was recorded the highest total sugars, whereas the terrible acidity in aonla candies were recorded in the R1D1.
Authors and Affiliations
P. N. Kore, Virendra Singh, Bharodia C. R, Maheta H. Y,, P. A. Maheriya, Lokesh Yadav
Keywords
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