Prachi, . and Joseph, Annjoe (2023) Effect of CaCl2 and Citric acid on Physio-chemical Changes and Storage at Ambient Temperature of Cherry (Prunus avium) Candy. International Journal of Plant & Soil Science, 35 (18). pp. 1242-1249. ISSN 2320-7035
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Abstract
Candy processing is essential to create a wide variety of delicious and appealing treats, ensuring quality control, flavor consistency, and efficient production for consumer enjoyment. The present experiment was carried out during 2022-23 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 8 treatment replicated thrice. The treatments were T0 (Control), T1 (Application of CaCl2 @1% +70 ºBrix sugar), T2(Application of CaCl2 @1.5% + 70 ºBrix sugar), T3 (Application of CaCl2 @ 2%+ 70 ºBrix sugar), T4 (Application of Erythrosine @0.05%+ 70 ºBrix sugar), T5 (Application of Citric Acid @ 1%+ 70 ºBrix sugar), T6 (Application of Citric Acid @ 1.5%+ 70 ºBrix sugar), T7 (Application of Citric Acid @ 2% + 70 ºBrix sugar). On the basis of our experimental finding it was found that the treatment T2 (Application of CaCl2 @1.5 mg/100 g + 70 ºBrix sugar) was found to be best in the terms of TSS, Total sugar, Reducing sugar, Moisture content, Ascorbic acid, pH, Acidity %, Taste, Color and appearance, aroma, texture, overall acceptability and benefit cost ratio.
Item Type: | Article |
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Subjects: | Eurolib Press > Agricultural and Food Science |
Depositing User: | Managing Editor |
Date Deposited: | 22 Sep 2023 06:59 |
Last Modified: | 22 Sep 2023 06:59 |
URI: | http://info.submit4journal.com/id/eprint/2420 |