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 experiment was carried out during December 2019 to March 2020 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with nine treatments, replicated thrice. the treatments were T1 (Steeping in 650Brix syrup), T2 (Steeping in 70 0Brix syrup), T3 (Steeping in 750Brix syrup), T4 (Steeping in 650Brix syrup + blanching in 0.2% KMS solution), T5 (Steeping in700Brix syrup + blanching in 0.2% KMS solution), T6 (Steeping in 750Brix syrup + blanching in 0.2% KMS solution), T7 (Steeping in 650Brix syrup + blanching in 0.2% KMS solution + 1% citric acid), T8 (Steeping in 70 0Brix syrup + blanching in 0.2% KMS solution + 1% citric acid) and T9 (Steeping in 750Brix syrup + blanching in 0.2% KMS solution + 1% citric acid).From the present investigation it is found that treatment T7 and T8was found superior in respect of the parameters Total Soluble Solids, Acidity, pH, Moisture content, Score for Colour and Appearance, Flavour and Taste, Texture and Overall Acceptability of Ber Candy. In terms of benefit cost ratio the highest net return, Benefit cost Ratio was also found in T8 (Steeping in 700Brix syrup + blanching in 0.2% KMS solution + 1% citric acid) and minimum was recorded in treatment T1 in all the parameters.
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