Preparation and evaluation of fruit candy from unripe mango

Abstract

The present investigation was undertaken under the laboratory of Department of Post-Harvest Technology, Faculty of Horticulture, BCKV, Nadia during May 2017 to May 2018 with three replications comprising eight treatments viz. T1: Hot water blanching + Powder sugar, T2: Steam Blanching + powder sugar, T3: Steam blanching + 40ºBrix sugar syrup, T4: Without blanching + powder sugar, T5: Hot water blanching + honey, T6: Steam blanching + honey, T7: Hot water blanching + 40º Brix honey syrup and T8: Without blanching + honey. Major objectives of the experiment were i) To select suitable method for processing of unripe mango candy ii) To study the effect of blanching in the development of candy and iii) To study the quality of processed candy during storage. It was also observed that in fresh unripe mango candy hot water blanching with 40ºBrix sugar syrup (T3) contain 76.63ºBrix TSS, 74.50 % total sugar, 48.82 % reducing sugar, ascorbic acid of 7.40 mg / 100 g. and acidity 1.1 %. Hot water blanching with 40ºBrix honey (T7) also gives batter result in terms of 78.23ºBrix TSS, 77.00 % total sugar, 35.48 % reducing sugar, 7.75 mg / 100 g of ascorbic acid and acidity 1.1%. The 40ºBrix sugar syrup scored highest rating of 8.77 on 9-point hedonic scale with respect to overall acceptability. And also, in storage time the retention of biochemical properties was maximum in T7 followed by T3.