2018
DOI: 10.15740/has/fsrj/9.2/311-317
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Process standardization and development of honey based aonla (Phyllanthus emblica) candy

Abstract: 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… Show more

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“…Acidity and ash content was determined as per AOAC [16]. Reducing sugar, non-reducing sugar, and total sugar were determined by the methods given by Lane and Enyon as per using Fehling's A and Fehling's B. Vitamin C was determined by iodometric titration as given by [17]. Three samples of A and B candy were provided to 17 panelists, which evaluated color, flavor, texture, taste, and overall acceptability based on a 9-point hedonic scale.…”
Section: Proximate and Physiochemical Analysismentioning
confidence: 99%
“…Acidity and ash content was determined as per AOAC [16]. Reducing sugar, non-reducing sugar, and total sugar were determined by the methods given by Lane and Enyon as per using Fehling's A and Fehling's B. Vitamin C was determined by iodometric titration as given by [17]. Three samples of A and B candy were provided to 17 panelists, which evaluated color, flavor, texture, taste, and overall acceptability based on a 9-point hedonic scale.…”
Section: Proximate and Physiochemical Analysismentioning
confidence: 99%