Sensory evaluation of osmotically dehydrated carrot (Daucus carota L.) candy

Abstract

The study conducted at Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari during year 2017.For preparation of carrot candy using different levels of sugar/syrup treatments (S1- Mixing of 500 g sugar / kg pieces, S2 - Mixing of 750 g sugar / kg pieces, S3 - Mixing of 1000 g sugar / kg pieces, S4- Mixing of 1 kg 50° Brix syrup / kg pieces and S5- Mixing of 1 kg 60° Brix syrup / kg pieces, S6- Mixing of 1 kg 70° Brix syrup / kg pieces) and KMS (K1-0 ppm, K2-1000 ppm and K3-2000 ppm). The experiment was laid out using completely randomized design with factorial concepts. The yield of carrot was found maximum in candy prepared by using 1kg syrup (500B) having 1000 ppm KMS per kg pieces (K2S4). Whereas, mass transfer-in and out for carrot candy were found minimum in candy prepared with same treatment. The acidity (%) of candy was decreasing with the advancement of storage period. The TSS of carrot candy was found maximum in candy prepared by using 1kg syrup (500B) with 1000 ppm KMS per kg pieces (K2S4) and minimum TSS was found in candy prepared by using 1000 g sugar per kg pieces along with 2000 ppm KMS (K3S3). The maximum carotene and moisture content were found in candy prepared by using 1kg syrup (500B) per kg pieces containing 1000 ppm KMS (K2S4).The maximum total and reducing sugars were found in candy prepared with same treatment while, they were minimum in candy prepared by using 1000 g sugar per kg pieces along with 2000 ppm KMS (K3S3). Overall findings of investigation revealed that carrot candy can be prepared by mixing of 1 kg syrup (500B) per kg pieces along with 1000 ppm KMS followed by gradual rise (100 B) in the syrup strength up to 700B was found better.