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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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.2018.7(3): 2261-2272
DOI: https://doi.org/10.20546/ijcmas.2018.703.266


Baby Corn Candy: Development and Assessment of Nutritional, Sensory and Storage Quality
D. Shobha*, M.S. Sreedevi and Puttaramanaik
Zonal Agricultural Research Station, V.C. Farm, Mandya-571405, Karnataka, India
*Corresponding author
Abstract:

The quality of baby corn candy prepared with four different sugar concentrations (20/30/40°B, 30/40/50°B, 40/50/60°B and 50/60/70°B) in two different shapes (Rectangular and Whole) was evaluated for acceptability and storage stability. The sensory scores of rectangular shaped candies prepared from 40/50/60°brix scored between “like very much to like extremely” in terms of overall acceptability (8.2) compared to other treatments. Optimum sugar concentration of 40/50/60°brix with 24 hours steeping resulted in water loss and solid gain of 32.25 % and 7.33 %, respectively. The analyzed nutritional quality of 40/50/60°brix rectangular candy is as follows; ash (2.2%), fat (0.5%), protein (1.93 %), crude fiber (1.95 %), carbohydrate (86.0 %), calcium (24 mg), magnesium (85.33 mg), iron(0.23 mg) and phosphorus (64.13 mg) contents. From storage studies, it was revealed that the rectangular candy has better sensory traits when stored for six months in MPP pouches at ambient condition with good retention of flavor, taste and texture without any adverse effect on nutritional quality. Consumer acceptability for school children’s conducted in three different locations at V.C. Farm, Hassan and Mandya indicated that maximum number (82.2 %) of consumers rated the candy as “very good” followed by good (11.1%) and not good (6.6%), respectively.


Keywords: Osmotic dehydration, Blanching, Rectangular candy, MPP
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How to cite this article:

Shobha, D., M.S. Sreedevi and Puttaramanaik. 2018. Baby Corn Candy: Development and Assessment of Nutritional, Sensory and Storage Quality.Int.J.Curr.Microbiol.App.Sci. 7(3): 2261-2272. doi: https://doi.org/10.20546/ijcmas.2018.703.266