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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 1103-1111
DOI: https://doi.org/10.20546/ijcmas.2020.910.132


Standardization of a Recipe for the Preparation of Candy from Ber
Deepak Singh Rathore*, Saket Mishra and Mithun Tarafdar
Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj – 211007, India
*Corresponding author
Abstract:

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.


Keywords: Ber, Candy, Standardization, TSS, Acidity, Overall acceptability
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How to cite this article:

Deepak Singh Rathore, Saket Mishra and Mithun Tarafdar. 2020. Standardization of a Recipe for the Preparation of Candy from Ber.Int.J.Curr.Microbiol.App.Sci. 9(10): 1103-1111. doi: https://doi.org/10.20546/ijcmas.2020.910.132