Vol. 11, Issue 12 (2022)

Author(s):
Harsha S Kumbhalkar, VU Raut, PR Raut and PN Bhute

Abstract:
The present investigation studies on sensory quality of aonla candy was carried out during year 2020-21 at Post Harvest Technology Laboratory, Department of Horticulture, College of Agriculture, Nagpur. An experiment was laid out in Factorial Completely Randomized Design with (FCRD) with three treatments and three replications with 9 treatment combinations. From the findings sensory qualities of aonla candy, the overall scores of colour and texture found to decreased in trend with advancement of storage whereas taste found to increased in trend with the advancement of storage. However the treatment combination T₁S₁ and T₂S₁ recorded maximum score at 4 days of steeping time, highest nutrient content and no microbial count found upto 120 days of storage. Considering the economics of the best acceptable recipe, the candy prepared with the treatment combination of T₁S₁ was found economical as compared to the other treatment combinations under study.