Asian Journal of Dairy and Food Research, volume 33 issue 2 (june 2014) : 104-108
EFFECT OF STORAGE METHODS ON THE NUTRITIONAL QUALITY OF SAPOTA CANDY
A.R. Divya, S. Jayashree*, Basavarajapa Bhogi
1College of Agriculture,
Hassan-573 225, India
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Submitted|
First Online |
Cite article:- Divya A.R., Jayashree* S., Bhogi Basavarajapa (2025). EFFECT OF STORAGE METHODS ON THE NUTRITIONAL QUALITY OF SAPOTA CANDY. Asian Journal of Dairy and Food Research. 33(2): 104-108. doi: 10.5958/0976-0563.2014.00584.3.
ABSTRACT
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 600C 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.
KEYWORDS
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