Storage studies on wood apple katta meeta

Abstract

Development and standardization of wood apple Katta Meeta (candy), its acceptability, physico- chemical properties and storage stability. Woodapple (Limonia acidissima Linn.), commonly known as Bael. Four variations of wood apple candy (Katta meeta) containing different levels of pulp (45, 55, 65 and 75%) were prepared and compared with control (Tamarind). Proximate composition, textural attributes and microbiological quality of the developed product were determined during storage at room temperature and refrigerated temperature. Overall acceptability of candy decreased from 8.6 to 7.75 on 30th day of storage, 6.35 on 90th day of storage. WJC-4 (75%) scored lower values of 8.00, 7.80, 8.10, 7.90, 7.95 and 8.00 for appearance, texture, colour, aroma, taste and overall acceptability, respectively.