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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.

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The present investigation demonstrates utilization of the shrikhand whey (which is a by-product of the dairy industry) for the preparation of carbonated fruit flavoured beverages. A process for preparation of carbonated fruit flavoured shrikhand whey beverage by blending with different levels of pineapple juice concentration has been standardized. In the present study, highly acceptable 12.0% sugar level was used as beverage base. The shrikhand whey beverage base was blended with different levels of concentrations of pineapple juice i.e. 18.0, 20.0, 22.0 and 24.0%. The ultrafiltered shrikhand whey beverage base with 22% ultrafiltered pineapple juice scored higher overall acceptability i.e. 8.26. The selected beverage was carbonated at three different levels of carbonation i.e. 25, 30, 35 psi at 4 + 1 o C temperature and was subjected to organoleptic evaluation. The ultrafiltered pineapple flavoured beverage scored 8.53 at 30 psi for overall acceptability.

Carrot (Daucus carota L.) is the most important crop of Apiaceae family. It is a root vegetable that has worldwide distribution. Carrots were first used for medical purposes and gradually used as food. Written records in Europe indicated that carrots were cultivated prior to the tenth century. The colors of the carrot root flesh may be white, yellow, orange, red, purple, or very dark purple.Orange carrots, today more popular, were developed in the 15th and 16th centuries in Central Europe. A rapid rise in the popularity of orange carrots was observed with the recognition of its high provitamin A content.Carotenoids and anthocyanins are the major antioxidant pigments found in carrots. Carotenoids are the yellow, orange, or red colored phytochemicals found in most yellow and orange fleshed cultivars. The widely used