Vol. 11, Issue 12 (2022)

Author(s):
Harsha S Kumbhalkar, VU Raut, PR Raut and Bhavna P Sarode

Abstract:
An experiment entitled “Studies on preparation of aonla candy with different brix concentration and steeping time” was carried out during year 2020-2021 at Post Harvest Technology Laboratory, Department of Horticulture, College of Agriculture, Nagpur with the experiment was laid out in Factorial Completely Randomized Design (FCRD), with two factors, as factor A Brix concentration of aonla candy viz., T₁ (50⁰ B Sugar concentration), T₂ (55⁰B Sugar concentration), T₃ (60⁰ B Sugar concentration) and factor B steeping time of aonla candy viz., S₁ (4 Days of steeping time), S₂ (8 Days of steeping time), S₃ (12 Days of steeping time) with 9 treatment combinations and replicated in thrice. The observations in respect of physical analysis of fresh aonla fruits, chemical analysis were recorded from periodically at an interval of 30 days. From the finding, it was observed that, there was gradual increase in TSS, Protein, reducing sugars, total sugars content of aonla candy irrespective of steeping time and brix concentration used in experimentation. However moisture, titratable acidity, ascorbic acid, fiber and non- reducing sugars content of aonla candy found to decreased with advancement of storage period.