Abstract

Amla fruit is known for its antioxidant activity (Vitamin C) and medicinal properties. Value added products make the fruit available throughout the year and helps to promote the use of amla among the public. Hence an attempt was made to standardize sweet candy with different blanching time viz., 5, 10 and 15 minutes. The prepared sweet candies were standardized on the basis of sensory evaluation. Among these, candies prepared with 10 minutes blanching time treatment was found to be the best. Prepared sweet candy was packed in 300 gauge polythene bag and stored at room temperature to study the storage stability. The chemical characteristics of the amla sweet candy were analysed during storage period.

Keywords: sweet candy