Formulation and organoleptic evaluation of Aonla ginger high boiled sweets

Abstract

A confection is a group of sweet and carbohydrate rich products which primarily includes sugar (sucrose) and liquid glucose. The candies developed with these ingredients are energy dense and poor source of nutrient values as well as functional properties. The fruit candies are becoming more popular because higher acceptability, minimum volume, higher nutritional value and having longer shelf life. To utilize aonla fruit which having higher functional properties. Aonla is very rich in vitamin C content and polyphenols which helps in cough, cold and throat infection. The candy was developed with aonla and ginger has significant acceptability of sensory evaluation parameters appearance, color, taste, texture, flavor and overall acceptability than control candies.