Standardization and quality evaluation of syrup from karonda (Carissa Carandas L.)

Abstract

This experiment was conducted at Department of Horticulture, VNMKV, Parbhani, during 2023-24 with the objective to determine recipes of karonda syrup and to evaluate its physico and phyto-chemical properties. The experiment was laid out on Completely Randomized Design (CRD) with five treatments and four replications. The result revealed that the karonda syrup prepared with 250 g karonda pulp, 635 g sugar, 10.75 g citric acid, 104.25 ml water (T2) exhibited superior chemical properties, including total sugar (55.06%), non reducing sugar (28.15 %), iron content (5.31 mg/100 g), total phenols (232 GAE/100 g), anthocyanin (20.62 mg/100 g) and antioxidant contents (26.84 %). While treatment T1 (250 g karonda pulp, 635 g sugar, 9.75 g citric acid, 105.25 ml water) was found to be statistically at par with treatment T2. Further, T2 recorded highest score in sensory evaluation i.e. texture (8.30), taste (8.50) and overall acceptability (8.30) with high net returns (175.4 Rs/kg) and B:C ratio (2.42:1). The findings highlighted the nutritional and sensory advantages of using appropriate sugar and acidity combination in syrup production.