Effect of Sucrose on the Physicochemical Properties , Organoleptic Qualities and Shelf-Life Stability of Aonla ( Emblica Officinalis ) Candy

@inproceedings{Mondal2017EffectOS,
  title={Effect of Sucrose on the Physicochemical Properties , Organoleptic Qualities and Shelf-Life Stability of Aonla ( Emblica Officinalis ) Candy},
  author={Shakti Chandra Mondal and Md. Mostafa Kamal and Mustaf Ishak Ali Mumin and Md. and Mojaffor Hosain and Md. Rahmat Ali},
  year={2017}
}
This study was conducted with a view to find out the most suitable concentration of sugar for the preparation of aonla candy. In this research, six sets of aonla candy samples were made with varying syrup concentration (80 %, 70 %, 60 %, 50 % and 40 %) using sucrose and fresh aonla candy was used as control. The shelf-life stability of aonla candy was… CONTINUE READING