Effect of Sugar Concentration and Value Addition on Physico-Chemical and Shelf Life of Bael Candy (Aegle marmelos Correa) cv. NB-9
P. Venkateshan *
Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (U.P.), India.
V. M. Prasad
Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (U.P.), India.
Ashish Singh
Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (U.P.), India.
*Author to whom correspondence should be addressed.
Abstract
The experiment was conducted during year 2022-2023 at the post-harvest laboratory of horticulture department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj to study effect of sugar concentration and value addition on Physico-chemical and sensory evaluation of Bael candy. The experiment was conducted in Completely Randomized Design (CRD) with ten treatments replicated thrice. Total number of treatments were ten viz. (T0-Control – Bael flesh 1kg+Sugar 50°Brix increase up to 70°Brix), (T1- Bael flesh 1 kg+Sugar 50°Brix increase up to 70°Brix +Cardamom 0.2%), (T2- Bael flesh 1 kg+Sugar 60°Brix increase up to 70°Brix +Cardamom 0.2%), (T3- Bael flesh 1kg+Sugar 70°Brix maintained 70°Brix + Cardamom 0.2%), (T4- Bael flesh 1 kg+Sugar 50°Brix increase up to 70°Brix + Saffron 0.2%), (T5- Bael flesh 1 kg+Sugar 60°Brix increase up to 70°Brix + Saffron 0.2%), (T6- Bael flesh 1 kg+Sugar 70°Brix maintained 70°Brix +Saffron 0.2%),(T7-Bael flesh 1 kg+Sugar 50°Brix increase up to 70°Brix + Cinnamon 0.2%), (T8- Bael flesh 1kg+Sugar 60°Brix increase up to 70°Brix + Cinnamon 0.2%), (T9- Bael flesh 1 kg+Sugar 70°Brix maintained 70°Brix + Cinnamon 0.2%). The treatment (T6 Bael flesh 1 kg+Sugar 70°Brix maintained 70°Brix +Saffron 0.2%) was found superior in respect of parameters like TSS (°Brix), acidity (%), ascorbic acid (mg/100 g), Physiological Loss in weight of candy, Moisture percentage of Candy, Color score, texture, flavor, taste, overall acceptability. Maximum Mean shelf life of 65.633 days was found in (T6- Bael flesh 1kg+Sugar 70°Brix maintained 70°Brix +Saffron 0.2%).
Keywords: Value added bael candy, sugar, saffron, cardamom, cinnamon