Effect of storage methods on the nutritional quality of sapota candy

The effect of storage on the nutritional quality of sapota candy as influenced by different storage methods was studied. The selected candy samples were packed in three different packages viz. (metalized multilayered polyethylene) pouches, poly propylene pouches and poly ethene pouches and stored at ambient and refrigerated conditions. The candy prepared from 30/40/50⁰Brix sugar syrup dried at 60°C in tray dryer and stored in metalized pouches showed least changes in titratable acidity, ascorbic acid, total sugar, reducing sugar and non-reducing sugar. Sapota candy samples stored in metalized pouches were shelf stable for three months.