Sensory quality and economics of preparation of karonda candy

Abstract

The study on sensory quality and economics of preparation of karonda candy was carried out during the year 2012-2013 at

Effect of Storage on Chemical Characteristics of Osmotically Dehydrated Karonda (Carissa Carandas L.)

“…The decrease in overall acceptability score in product may be due to increase in non-enzymatic browning to some extent, change in chemical composition of the product and loss of colour, texture and flavour during storage period of three months. Similar findings have been reported by Patil et al (2014) in karonda candy and in guava candy.…”