Standardization of Recipe and Drying Method for Candy Making of Aonla (Emblica Officinalis Gaertn.) Cv. Gujarat Aonla-1

An investigation was conducted in the post graduate Laboratory, Department of Horticulture, Junagadh Agricultural University, Junagadh during the year 20 11-12, to study the “standardization of recipe and drying method for candy making of aonla (Emblica officinalis Gaer tn.) cv. Gujarat Aonla-1”. There were nine treatment combinations of different recipe and drying methods. The experim ent was laid out in a Factorial Completely Randomized Design, with three repetitions. The treatment R 3 (80 % sugar solution) showed the maximum TSS and to tal sugars, in aonla candy whereas, the maximum titrable acidity and ascorbic a id were observed in the R 1 (60 % sugar solution). The chemical characteristics like TSS, titrable acidity, ascorbi c acid and total sugars were obtained maximum in the D1 treatment (Sun drying), in the candies of aonla at all the storage p riods. The treatment combination R 3D1 (80 % sugar solution and sun drying) was recorded the highest total sugars, where as the terrible acidity in aonla candies were record ed in the R1D1.