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.
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Durrani, A.M., Srivastava, P.K. & Verma, S. Development and quality evaluation of honey based carrot candy. J Food Sci Technol 48, 502–505 (2011). https://doi.org/10.1007/s13197-010-0212-0
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DOI: https://doi.org/10.1007/s13197-010-0212-0