Effect of Different Concentration of Strawberry and Beetroot Juice on Quality and Storage of Strawberry Beetroot Candy

Abstract

The present investigation entitled “Effect of different concentration of strawberry and beetroot juice on quality and storage of strawberry beetroot candy” was undertaken in the Horticulture Department, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj during the year 2022. The treatment combinations viz., T0 Strawberry (80g)+ Water (20ml)+ Geletin (20g)+Sugar (80g), T1Strawberry (80g)+ Beetroot (10g)+ Water (10ml)+ Geletin (25g)+ Sugar (80g), T2 Strawberry (80g)+ Beetroot (15g)+ Water (10ml)+ Geletin (30g)+ Sugar (80g), T3Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Geletin (35g)+ Sugar (80g), T4Strawberry (80g)+ Beetroot (25g)+ Water (10ml)+ Geletin (40g)+ Sugar (80g), T5Strawberry (80g)+ Beetroot (10g)+ Water (10ml)+ Pectin (20g)+Sugar (80g), T6 Strawberry (80g)+ Beetroot (15g)+ Water (10ml)+ Pectin (25g)+Sugar (80g), T7Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Pectin (30g)+Sugar (80g) and T8 Strawberry (80g)+ Beetroot (25g)+ Water (10ml)+ Pectin (35g)+Sugar (80g), It was observed that the T3Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Geletin (35g)+ Sugar (80g) gave significantly best result in relation to TSS content of 65.72 °Brix, pH content of 3.29, Acidity (%) content of 0.73, ascorbic acid mg100g content of 14.24 and total sugar (%) content of 17.15. Where as the maximum organoleptic quality viz., colour score of 8.06, taste score of 7.94, flavour score of 8.20, overall acceptability score of 8.07 was found in treatment T3Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Geletin (35g)+ Sugar (80g) of strawberry and beetroot jelly. The cost of production per 1kg candy pouch came out to ` 1219.50 and benefit cost ratio (1:1.56) was found in treatment Strawberry (80g) + Beetroot (25g) + Water (10ml) + Pectin (35g) + Sugar (80g).