Comparative study of varieties, honey coating and storage durations on aonla candy

Abstract

The investigation was carried out under laboratory conditions to assess impact of varieties, honey coating and storage durations on aonla candy. The parameters like TSS, acidity, pH, ascorbic acid and optical density were analyzed before the segment impregnation into sugar, so that after product preparation the values may be evaluated as the impact of variety, honey and storage duration. Cultivars yielded significant results with the parameters studied. This was further influenced when prepared aonla candy were coated with honey. Amongst varieties NA-6 proved much better with respect quality parameter studied. There was increase in the level of total soluble solids, acidity and browning and decrease in pH, ascorbic acid, and organoleptic taste during storage. The highest TSS was recorded in NA-6 (76.7%) and the lowest value was (75.9%) in Kanchan at 90 days of storage. Acidity was recorded highest in Kanchan (0.68%) and the lowest (0.58%) in NA-6 after 90 days of candy storage. The maximum pH (4.28) was observed in Krishna, while the minimum (4.23) was NA-6. The highest ascorbic acid (102.15 mg /100 g) was recorded in NA-6 and the lowest was (90.10 mg /100 g) with Kanchan. The highest browning was found (0.14 OD) in Kanchan and the same OD value (0.13 OD) was recorded in NA-6, NA-7 and Krishna. The organoleptic quality was best (7.19 score) in NA-6 at 90 days of storage. All the qualitative parameters were significantly superior with honey coated candy as compared to cane sugar prepared candy.