Suman Kumar, R.B. Ram, Malay Marut Sharma, Awadhesh Kumar, Avantika Singh, Rajeev Kumar and Pragya Ojha
Abstract
The objective of this research work was preparation and storage stability of bael (Aegle marmelos Correa) candy. The candy was prepared from mature fruit with different cultivar viz-Kagzi Etawah, NB-4, NB-5, NB-7 and NB-17 at post-harvest laboratory Department of Applied Plant Science, of Baba Saheb Dr. Bheem Rao Ambedkar University Lucknow Uttar Pradesh. The experiment was conducted in Competently Randomized Design (CRD) with three replications. The cultivar NB-4 was found to be best for candy making during organoleptic evaluation on 9 point hedonic rating scale. The prepared candy was packed in sterilized glass jar and plastic jar and stored up to 50 days at ambient temperature. During storage period of bael candy total soluble solids, titratable acidity, reducing sugar and total sugars was continuously increased whereas non-reducing sugar content and organoleptic quality was continuously decreased from start of the storage to end of the storage life.