International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Formulation and organoleptic evaluation of Aonla ginger high boiled sweets


Author(s): Nimse SB and More DR

Abstract: A confection is a group of sweet and carbohydrate rich products which primarily includes sugar (sucrose) and liquid glucose. The candies developed with these ingredients are energy dense and poor source of nutrient values as well as functional properties. The fruit candies are becoming more popular because higher acceptability, minimum volume, higher nutritional value and having longer shelf life. To utilize aonla fruit which having higher functional properties. Aonla is very rich in vitamin C content and polyphenols which helps in cough, cold and throat infection. The candy was developed with aonla and ginger has significant acceptability of sensory evaluation parameters appearance, color, taste, texture, flavor and overall acceptability than control candies.

Pages: 3630-3632  |  291 Views  8 Downloads

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How to cite this article:
Nimse SB, More DR. Formulation and organoleptic evaluation of Aonla ginger high boiled sweets. Int J Chem Stud 2018;6(2):3630-3632.
International Journal of Chemical Studies