Study and Quality Evaluation of Candy Prepared by Using Ash Gourd (Benincasa hispida)

Abstract

The present investigation was carried out at the post-Harvest laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the session 2021-22 with a view to study the shelf life of products and to find out the best product based on organoleptic test. The treatments were dried in sun and observations were recorded at 4 various days of storage viz. 10 days, 30 days, 45 days, 60 days as 4 replications in Randomized Completely Block Design (RCBD). Ash gourd were picked from the local market of Prayagraj. The fruits which were uniform in size, unblemished, free from diseases and pests were chosen for the study along with honey, sugar, lemon and jaggery. Under this experiment, overall, 9 treatments were taken viz., T1 (Ash gourd in 64º Brix Sugar syrup), T2 (Ash gourd in 68º Brix Sugar syrup), T3 (Ash gourd in 72º Brix Sugar syrup), T4 (Ash gourd in 64º Brix honey), T5 (Ash gourd in 68º Brix honey), T6 (Ash gourd in 72º Brix honey), T7 (Ash gourd in 64º Brix Jaggery), T8 (Ash gourd in 68º Brix Jaggery) and T9 (Ash gourd in 72º Brix Jaggery). Based on results obtained during the present investigation on ash gourd candy, treatment combination T6 (Ash gourd in 72º Brix Honey) had maximum value for colour and appearance score (7.80), flavour and taste score (9.50), overall acceptability score (7.50), shelf life (41.00). Therefore, T6 (Ash gourd in 72º Brix Honey) is found to be the best treatment combination in overall parameters and best for preparation of candy using ash gourd.