Effect of Various Natural Preservatives & Natural Colouring Materials on the Quality of Ber (Ziziphus mauritiana) Candy
Janice Fernandes, Samir E. Topno, Annjoe V. Joseph
International Journal of Plant & Soil Science · pp. 2045–2051 · Published 10 Aug 2023
10.9734/ijpss/2023/v35i183490Abstract
An experiment was carried out in the Post Harvest Technology laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (Uttar Pradesh) during the year 2022-2023. The experiment consisted of 10 treatments and 1 control. The investigation laid out in Completely Randomized Design with three replications. Ber candy was stored for 80 days at ambient temperature. From storage studies it was revealed that T3 ( jaggery + ginger ) performed best in terms of quality ( taste, flavour, overall acceptibility ) and storage. With a fairly high Benefit-cost ratio of 2.34.On the basis of results it is concluded that treatment T3 be used for commercialization. The results indicated that the quality observations and sensory evaluation are affected by various treatments.
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