Storage stability and sensory evaluation of value-added kokum candy developed from rind waste

Abstract

The experiment was conducted in Completely Randomized Design (CRD), with four major treatments and at ambient storage conditions viz., 0, 30, 60, 90 and 120 days. Various changes in the physical, chemical, total plate count and sensory quality parameters of kokum candy were studied. It was observed that all the chemical parameters such as total soluble solids, protein, moisture contents exhibited a decreasing trend while increasing trend was observed in reducing sugar, total sugar, titratable acidity, ash, fat content of the kokum candy during 120 days of storage period. As regards the organoleptic evaluation the kokum candy prepared with (45% kokum rind and 25% jaggery) along with 30% constant: cumin powder (20%), sugar powder (75%), red chilli powder (2.0%), black salt (0.5%) obtained highest sensory score for colour (7.80), Taste (7.90), Texture (7.80) and Overall acceptability (7.88) at 120 days of storage.