Open AccessEvaluation of chemical changes in karonda candy during storage at ambient temperature
Author(s) -
Ashwini B. Dinde,
Prachi Joshi,
Sunil Tayade,
S. V. Bondre
Publication year - 2020
Publication title -
asian journal of horticulture/asian journal of horticulture
Language(s) - English
Resource type - Journals
eISSN - 0976-724X
pISSN - 0973-4767
DOI - 10.15740/has/tajh/15.2/26-33
Subject(s) - sugar , ascorbic acid , chemistry , food science , reducing sugar , brix , moisture , horticulture , botany , biology , organic chemistry
The studies were based on effect of different recipes on storage period of Karonda candy. The experiment comprised of two types of karonda i.e. green and pink with seed and without seed were stored at ambient temperature. From the findings it was observed that, there was a gradual increase in TSS, acidity, reducing sugars and total sugars content of candy irrespective of fruit colour type and recipes used in experimentation. However, pH, nonreducing sugars, ascorbic acid, moisture, iron content of candy were found to be decreased with the advancement of storage period. The karonda candy prepared from different recipes of sugar concentration of 60 B, 65 B and 70 B can be stored upto 120 days without any microbial count. From the present findings it is concluded that karonda candy with 65 Brix sugar is suitable sugar concentration for karonda candy preparation.