Vol. 11, Issue 12 (2022)

The Mandarin (Citrus reticulate L.) is one important humid tropical and sub-tropical fruit plant. Orange peel candy was subjected to chemical analysis and organoleptic evaluation at fourteen days interval up to 90 days. As regards storage period concerned, an increasing trend in titrable acidity, reducing sugar while decreased trend in TSS, Moisture, total sugar and ascorbic acid content of orange peel candy form the time of preparation up to 90 days of storage was noticed. Among all treatments, T4 recorded desirable results for moisture (11.55%) TSS (69.04 °Brix), titrable acidity (0.24%), ascorbic acid (42.36 mg/100 g), total sugar (61.64%), and reducing sugar (14.41) and sugar acid ratio (5:1) as per the specific standards of candy at 90 days of storage period. candy prepared from orange fruits with different recipes was organoleptically acceptable for 90 days of storage period. Orange peel candy prepared with recipe T4 was found to be the best recipe with highest sensory score (7.5) for organoleptic qualities like colour, flavor, taste and overall acceptability at 90 day of storage period.