Standardization of recipe and drying method for candy making of acid lime cv. Kagzi lime

Abstract

An investigation was conducted in the post graduate Laboratory, Department of Horticulture, Junagadh Agricultural University, Junagadh during the year 2011-12 to study the “standardization of recipe and drying method for candy making of acid lime cv. Kagzi lime”. There were nine treatment combinations of different recipe and drying methods. The experiment was laid out in a Factorial Completely Randomized Design with three repetitions. The treatment R3 (80 % sugar solution) showed the maximum TSS and total sugars, in citrus candy whereas, the maximum titrable acidity and ascorbic acid were observed in the R1 (60 % sugar solution). The chemical characteristics like TSS, titrable acidity, ascorbic acid and total sugars were obtained maximum in the D1 treatment (Sun drying) in the candies of citrus peel at all the storage periods. The treatment combination R3D1 (80 % sugar solution and sun drying) was recorded in the highest total sugars. The maximum organoleptic properties viz., colour, flavour, taste and overall acceptability at all the storage periods was observed in R2 (70 % sugar solution) and D1 (Sun drying) in citrus peel candy.