Effects of sorbitol concentration and packaging material on quality of carrot candy during storage

Abstract

The present investigation was aimed to develop a methodology for carrot candy by using of sorbitol as a humectant and packaging materials and to study the storage stability of developed products. The experiment was conducted with fifteen different treatment combinations using five levels of humectants (sorbitol) [without sorbitol (H1), 5% (H2), 10% (H3), 15% (H4) and 20% (H5) and three levels of packaging materials (polyethylene (P1), poly propylene (P2) and aluminium laminate (P3)]. The results of present investigation indicated that the acceptable quality carrot candy can be prepared when coated with 10%, dried at 60 °C for 5 hours and packed in aluminium laminate packaging material. The carrot candy prepared from this treatment possess higher carotene content, sensory score while lower moisture content, water activity, non-enzymatic browning (NEB) and exhibited minimum changes in nutritional as well as sensory attributes during six months’ storage. The cost of production for carrot candy 50 g pack of carrot candy was worked out Rs.15.40. Thus, prepared products can commercially be explored by food processing industry to ensure better returns to growers, processors and consumers as well.