Sapna Kumari, S. Harti, Komal Chauhan, Medha Kulkarni
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A STUDY ON THE DEVELOPMENT AND EVALUATION OF TAMARIND CANDY BY BLENDING WITH DIFFERENT SPICES
The study was done to look into the physicochemical properties of tamarind candy developed from blending different spices. The proximate analysis and the analysis of the antioxidants reveal that the candy contains reasonable amounts, which is beneficial for health. The sample was produced and stored at ambient temperature (43 0C) for 20 days. The colour of the sample was visually observed, and it was found that there was no difference in colour during accelerated storage conditions. The reading for the water activity of fresh candy was 0.344, and the result indicates that water activity was decreased as per the prolonged storage of the sample. The overall acceptability of tamarind candy after 20 days of accelerated storage was good. As per the study, the accelerated ageing test calculation indicates that a product shelf life of more than three months at ambient temperature is acceptable.
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