Standardization of a Recipe for the Preparation of Candy from Ber

Abstract

An experiment was carried out at the Post Harvest Laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (Uttar Pradesh) during the year 2018. The experiment consisted of 9 treatments with 0.2% KMS (potassium metabisulphite), 0.2% citric acid with three different concentrations of sugar syrup (40º B, 50ºB, 60ºB). This investigation laid out in completely randomized design with three replications. Ber candy was stored for 80 days at ambient temperature. From storage studies, it was revealed that T7 (Stepping in 40 0 B syrup + blanching in 0.2% KMS solution + 1% citric acid) is most suitable treatment in terms of their physic-chemical properties, organoleptic test and cost benefit ratio (1: 1.994) of ber candy. On the basis of results it is concluded that treatment T7 be used in commercialization of the ber candy. The results indicated that the quality observations and sensory evaluation affected by various treatments.