STM Article Repository

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%).