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 during 2015-16, in the Department of Horticulture, V.N.M.K.V. Parbhani, Maharashtra. Aonla (Emblica officinalis) also known as Indian gooseberry is one of the oldest Indian fruits and considered as “Wonder fruit for health”. The aonla candy was made up by using different treatments i.e. sugar syrup solutions, dipping time and drying methods. There are two levels of sugar syrup concentrations i.e. 60% and 70%, three dipping times i.e.36 hrs, 42 hrs and 48 hrs and three drying methods i.e. sun drying, solar drying and cabinet drying. Candy was prepared by combining these treatments. Eighteen treatment combinations were taken in factorial combined randomized design with three replications. The treatment S1T2M2 showed the highest values for hardness (43.278 kg). The hardness was found to be less in treatment S2T2M3 (20.720 kg.). The treatment S2T2M1 showed lowest value of cohesiveness (0.140) and treatment S1T1M3 showed the highest value (1.384). The highest springiness value (1.172) was found in S1T3M2 and treatment S2T2M1 showed lowest value i.e. 0.996. Moreover, adhesiveness was found to be highest in treatment S2T2M1 i.e. 0.297 and least in treatment S1T1M3 i.e. 0.037. Use of Cabinet dryer during candy preparation showed more overall acceptability than sun and solar dryer. High sugar concentration imparted good colour, appearance and texture to aonla candy sensory basis.
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