Author(s):

Gaurav Singh Vishen, Sanjay Pathak, Krishna Kumar Mishra, Amit Kumar Shukla and Narendra Pratap Singh

Abstract: The present investigation was executed at the Laboratory of Department of Post-Harvest Technology, College of Horticulture and forestry, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad (U.P.) India during the year 2015-16. In the experiment changes during storage of flavored candy of aonla fruit was studied. Result of present studies indicated that aonla fruit of cv. Chakaiya had organoleptic evaluation was done to assess the quality of aonla candy made from different concentration of ginger extract. The data on overall ranking of sensory traits which were obtained by addition of score awarded to different sensory traits reveal that treatment of T₅ (ginger extract @ 5% in sucrose syrup) was rated like extremely with significantly higher points as compare to other treatments. Therefore, T₅ treatment candy was packed in LDPE packet, plastic jar and glass jar for the storage studies. Storage studies indicated that LDPE packet was better in comparison to glass jar and plastic jar for the packaging of aonla candy at ambient temperature and candy packed in LDPE packet was found in good condition after six month of storage period.

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