title: Development and quality evaluation of honey based carrot candy.
abstract: Candy was prepared with 3 different combinations of honey and carrot by using 750 g honey + 1,000 g carrot (T1), 1,000 g honey + 1,000 g carrot (T2) and 1,250 g honey + 1,000 g carrot (T3). To establish the best product, sensory evaluation was done on 9-point Hedonic scale. T1 was found to be most preferred candy. Further the T1 candy was assessed for overall quality during storage at room temperature (25-30 °C) for 6 months. Candy can be preserved safely for 6 months in both glass and LDPE packaging materials.
authors.affiliation: Department of Home Science, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India.
authors.forename: Anisa Musarath
authors.initials: AM
authors.lastname: Durrani
authors.forename: P K
authors.initials: PK
authors.lastname: Srivastava
authors.forename: Sangeeta
authors.initials: S
authors.lastname: Verma
keywords: Carrot candy; Honey; Sensory quality; Shelf-life