Effect of method of preparation and storage on the chemical characteristics of peel candy of Darunj (Citrus medica).
Abstract
Citrus peel candy was prepared by utilizing peel of Darunj (Citrus medica) following slow and fast set methods of preparation. The prepared product was wrapped in wax paper and stored at room temperature for 18 weeks. The effect of method of preparation as well as storage intervals was evaluated. From the results of the study it was inferred that both the method of preparation at; well as storage intervals had a significant effect on the chemical parameters like moisture, acidity, sugars, ascorbic acid and energy values.
