Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part A
Sensory evaluation of newly developed bitter gourd (Momordica charantia) soft candy by the addition of different level of citric acid
Author(s): Mateshwari Singh, Anu Kumari, Gayatri Singh and Rakesh Kumar Yadav
Abstract: Studies on the development of soft candies made from bitter gourds with various concentrations of citric acid in sugar syrup and water were carried out for this enquiry. 1.5% citric acid in water, 85% sugar concentration, and 1% citric acid in sugar syrup made up treatment Tâ‚; 1.5% citric acid in water, 85% sugar concentration, and 1.5% citric acid in sugar syrup made up treatment Tâ‚‚; and 1.5% citric acid in water, 85% sugar concentration, and 2% citric acid in water made up treatment T3 and treatment Tâ‚„ was 2% citric acid in water, 85% sugar concentration and 1.5% citric acid in sugar syrup and treatment Tâ‚… was 1% citric acid in water, 85% sugar concentration and 1.5% citric acid in sugar syrup. Where the concentration of 85% sugar syrup was all over the treatments. The main objective of the study is to evaluate the sensory evaluation of newly developed product.
Pages: 10-12 | Views: 287 | Downloads: 207
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How to cite this article:
Mateshwari Singh, Anu Kumari, Gayatri Singh, Rakesh Kumar Yadav. Sensory evaluation of newly developed bitter gourd (Momordica charantia) soft candy by the addition of different level of citric acid. J Curr Res Food Sci 2024;5(1):10-12.
