Effect of Different Concentrations of Sugar Syrup, Dipping Time and Drying Temperatures on Chemical Characteristics of Aonla Candy Fortified with Pomegranate Juice

Author: Andru Tejaswi, D. Naga Harshitha, P. Prasanth, Veena Joshi and Bhagyashali V. Hudge

Download PDF

Abstract

An experiment entitled “Effect of Different Concentrations of Sugar Syrup, Dipping Time and Drying Temperatures on Chemical Characteristics of Aonla Candy Fortified with Pomegranate Juice” was carried out in College of Horticulture at Fruit Science Laboratory, Rajendranagar during the year 2022-2023. The experiment was carried out with Completely Randomized Design (CRD) with 12 treatments and three replications. The purpose of this study was to determine how the quality of aonla candy was affected by the following factors: drying temperature (DT) (50°C, 60°C, and 70°C), time of dipping (TD) of aonla segments in pomegranate juice (30, 60, and 90 min), and sugar syrup concentration (SSC) (30 and 60 °Brix (°B). The observations in respect of chemical analysis was recorded from periodically at an interval of 90 days. During the storage period of 0, 30, 60, and 90 days, total soluble solids, total sugars, reducing sugars, titratable acidity showed an increasing pattern while, non-reducing sugars, brix acid ratio, total phenols, ascorbic acid, anti-oxidant activity showed decreasing pattern. Based on the data acquired in organoleptic evaluation and total acceptability, T8 – 60 °Brix (sugar syrup) + 60min (dipping) + 50°C (drying) was found to be best treatment when the taste is concerned. Based on the data acquired in acidity and sugar content, T2 – 30 °Brix (sugar syrup) + 60min (dipping) + 50°C (drying) can be assumed to be most suitable for all groups of consumers (like children and diabetic patients).

Keywords

Aonla, candy, pomegranate juice, fortification, sensory and chemical properties

Conclusion

Based on the data acquired from the organoleptic evaluation and total acceptability, T8 – 60 °Brix (sugar syrup) + 60min (dipping) + 50°C (drying) was found to be best treatment when the taste is concerned. Based on the best data acquired in acidity and sugar content, T2 – 30 °Brix (sugar syrup) + 60min (dipping) + 50°C (drying) can be assumed to be most suitable for all groups of consumers (like children and diabetic patients). Based on the results obtained this fortified candy can be recommended, as this product has a greater nutritive value which may also attract more market attention.

References

-

How to cite this article

Andru Tejaswi, D. Naga Harshitha, P. Prasanth, Veena Joshi and Bhagyashali V. Hudge (2024). Effect of Different Concentrations of Sugar Syrup, Dipping Time and Drying Temperatures on Chemical Characteristics of Aonla Candy Fortified with Pomegranate Juice. Biological Forum – An International Journal, 16(2): 149-154.