The present investigation focuses on standardization the process for preparation of aonla candy using honey. Further, sugar was completely replaced with honey. It can be concluded that honey syrup concentration treatments (45°Bx, 50°Bx and 70°Bx) along with 02 per cent alum 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 upto 02 to 03 months without affecting their sensory quality attributes. This honey based aonla candy is nutraceutical rich product that have high energy value and additional health benefits. Therefore, the developed aonla candies can be one of the upcoming value added food products. They may have a good commercial market and subject to catch attention of customers of every age group.
The present investigation focuses on standardization the process for composite flour (Oat and wheat flour) cookies and its quality evaluation. Cookies were fortified with oat flour at 0, 20, 40, 60, 80 and 100 per cent level of incorporation. The product prepared was evaluated for colour, flavour, taste, texture, appearance and overall acceptability using semitrained panel members on 9 point hedonic rating. It can be concluded that the oat flour can be used successfully in preparation of cookies at the replacement level of 80 per cent and 100 per cent levels without any undesirable changes in physical, chemical and organoleptic attributes of cookies.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.