National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out to study the Studies on effect of pre-treatments on the quality of candy prepared form fresh turmeric rhizomes. Results obtained indicated that the steam blanching found to be superior over all other treatment because of least loses in curcumin content. Further, alum treated sample (TA) candy was found to be superior in all the sensory attributes and also statically significant in all sensory characteristic over the other sample. Alum treated sample (TA) attained highest softness and on the basis of statistical analysis significant difference was observed in moisture, acidity content of pretreated candy, may be due addition of salt and alum being a osmotic agent and alkaline in nature of alum. In present study it is revealed that the effect of various pre treatments on chemical composition and organoleptic qualities of turmeric candy indicated that turmeric rhizome treated with alum was found superior results for sensory and chemical preparation turmeric candy and alum was shown superior effect on sensory characteristics of turmeric candy.
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