EFFECT OF SYRUPING AND DRYING METHODS ON QUALITY OF BER CANDY

Authors
UNDE PA KANAWADE VL JADHAV SB
Citation
Pa. Unde et al., EFFECT OF SYRUPING AND DRYING METHODS ON QUALITY OF BER CANDY, Journal of Food Science and Technology, 35(3), 1998, pp. 259-261
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
35
Issue
3
Year of publication
1998
Pages
259 - 261
Database
ISI
SICI code
0022-1155(1998)35:3<259:EOSADM>2.0.ZU;2-2
Abstract
Studies on effect of method of syruping (cold and hot) and drying (she d, sun, solar cabinet and tray) on organoleptic properties and chemica l composition of ber (variety : 'Umran') candy were conducted. The res ults showed that the method of syruping had significantly affected the quality of ber candy. The overall acceptability of cold syruping cand y (8.2) was higher than the hot syruping candy (6.7). The candy dried by solar cabinet dryer gave a better quality product.