Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part A
Studies on various sweeteners and drying methods for candy produced from aonla (Emblica officinalis Gaertn.) cv. BSR-1
Author(s): Sakthivel B, Dharshini RB, Jayashree R, Kalaimani S, Preethika S, Sarumathi A, Sivaranjani K and Vimala P
Abstract: An experiment entitled “Studies on various sweeteners and drying methods for candy produced from aonla (Emblica officinalis Gaertn.) cv. BSR-1” was carried out during year 2024-2025 at biochemistry laboratory, Department of Horticulture, Jaya Agricultural College, Vyasapuram, Thiruvallur district. The experiment was carried out in a Factorial Completely Randomized Design (CRD) using two components. Factor A; sugar solution at the steeping period for an aonla recipe viz., R1 (50sugar solution @ steeping time 4 day), R2 (60 sugar solution @ steeping time 3 day), R3 (70 sugar solution @ steeping time 2 day), R4 (80 sugar solution @ steeping time 1 day), and factor B; drying methods of aonla candy viz., D1 (Shade drying), D2 (Sun drying), D3 (Oven drying), D4 (Microwave drying). The study included sixteen treatment variations and three replications. Physical attributes were noted when the fruit was fresh. The chemical analyses of the dried aonla candy occurred after 30 days. From the findings, it was observed that there was a progressive increase in TSS, protein, and total sugar of aonla candy regardless of the sugar solution, steeping period, and drying methods utilized in the experiment. However, the moisture, titratable acidity, ascorbic acid, and reducing sugar of aonla candy were found to decrease with the progression of the storage time. As a result, the produced aonla candies have the potential to be one of the most valuable food products in the future. They might have a healthy commercial market and be able to attract clients of all ages.
Pages: 29-34 | Views: 98 | Downloads: 58
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How to cite this article:
Sakthivel B, Dharshini RB, Jayashree R, Kalaimani S, Preethika S, Sarumathi A, Sivaranjani K, Vimala P. Studies on various sweeteners and drying methods for candy produced from aonla (Emblica officinalis Gaertn.) cv. BSR-1. J Curr Res Food Sci 2025;6(2):29-34.
