INNOVATION OF SUGAR FREE AMLA CANDY- ENRICHED WITH DATES AND JAGGERY

Abstract

Background: The current study is centered on establishing a standardized procedure for creating aonla candy using amla, dates, and jaggery. Amla is used for treatment of various diseases such as cancer, diabetes mellitus, jaundice etc. It is considered as medicinal properties, vitamin C, ascorbic acid and antioxidant properties. 

Materials and Methods: Physical and proximate composition of fruit examined as well as proximate composition and sensory evaluation was done by using 9 Hedonic Scale. Sensory analysis refers to the utilization of human senses such as taste, sight, smell, hearing, and touch for the evaluation of consumer goods.

Results: The findings revealed that amla fruit contains 82% moisture. The highest vitamin C content in the chosen amla variety contributes to the nutritional enhancement of the final product, namely Amla candies. Furthermore, the amla fruit contains 420 mg/100g of ascorbic acid. The TSS (Total Soluble Solids) and acidity levels were recorded at 8.7% and 1.2% respectively in the selected amla fruits.  A comparison between two samples, S1 (Amla+jaggery+dates) and S2 (Amla+jaggery), indicated that S1 was exceptionally satisfying. The nutritional parameters of Amla candy S1 were recorded 23.20 percent moisture, 72 degree brix TSS, 241 mg/100 g ascorbic acid, 64 per cent total sugar and pH 3.40 whereas, in S2 24.10 per cent moisture, 73 degree Brix TSS, 230 mg/100 g ascorbic acid, 71 per cent total sugar and pH 4.00 respectively.

Conclusion: All the ingredients used in the preparation of the candy contain significant nutritive components that contribute to overall health improvement.