Vol. 11, Issue 8 (2022)

Author(s):
Krishna Kumar Patel, ER Shanta Peter, Dr. Anamika Das and Nongmaithem Roshiya

Abstract:
The present investigation studies was conducted for development of candy with different proportions of orange juice, carrot juice and basil powder, for control T₀ candy was standardized 100% orange juice, and T₁ was 80% orange juice, 19% carrot juice and 1% basil powder, 5% agar-agar and 25% sugar and treatment T₂ was 70% orange juice, 29% carrot juice, 1% basil powder, 5% agar-agar and 25% sugar, and treatment T₃ was 60% orange juice, 39% carrot juice, 1% basil powder, 5% agar-agar and 25% sugar. Whereas the concentration of agar-agar 5% and 25% sugar was kept constant throughout the treatments. The physiochemical analysis was done for prepared candy such as protein content, ash content, moisture content, acidity content, by FSSAI manual and antioxidant activity, vitamin-C, vitamin-A. Further evaluate the sensory characteristics of candy. Based on the physicochemical analysis and sensory evaluation sample T₃ which contain 60% orange juice. 39.5% carrot juice, 0.5% basil powder was found higher acceptability. Microbiological analysis were carried out to assess the self-life of candy, so it as observed that no growth of coliform in candy.