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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.

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