1Dept. of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra, 413 722
2Department of Food Science and Technology, JNKVV, Jabalpur-482 004, M.P.
3Department of Food and Industrial Microbiology, Shramshakti College of Food Technology, Maldad, Sangamner
Dept. of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, Maharashtra, India
*Corresponding author's e-mail: murliingle@gmail.com
Online published on 19 December, 2016.
The present investigation was carried out with the objectives to develop a low calorie with high nutritional quality having good acceptability. The results showed that best quality of sugar free aonla candy was made from (10%) aspartame sugar free materials and aonla segments. In comparison to candy had minimum acidity in standard (0.61%) and maximum in aspartame aonla candy (0.76%). Maximum ascorbic acid was in standard aonla candy (230.6mg/100g) and minimum in Sucralose aonla candy (85.4mg/1 00g). Tannin content was recorded maximum (1.60%) in aspartame candy and minimum was (1.48%) in standard candy. The maximum color contain was recorded in standard candy (L-28.53 a-5.55 b-16.88) followed by (L-28.42 a-8.09 b-13.82) aspartame candy. Thus it was concluded that 10% aspartame aonla candy could be considered the best from nutritional, cheapest, and organoleptic point of view. Hence low cost nutritionally balanced low calorie aonla candy for diabetic patient could be developed at house hold or commercial level.
Aonla candy, Ascorbic acid, Aspartame, Microbial count, Sucralose, Texture
