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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(7): 216-221
DOI: https://doi.org/10.20546/ijcmas.2021.1007.023


Studies on Effect of Pre-Treatments on the Quality of Candy Prepared from Fresh Turmeric Rhizomes
G. Pawar1 and V. R. Chavan2*
1Department of B.voc Food Processing, Preservation and Storage, Maharashtra Mahavidyalaya Nilanga, Latur-431521, India
2Department of Food Process Technology, MGM College of Food Technology, MGM Hills, Gandheli, Aurangabad-431 007 (M.S.)-India
*Corresponding author
Abstract:

The present investigation was carried out to study the Studies on effect of pre-treatments on the quality of candy prepared form fresh turmeric rhizomes. Results obtained indicated that the steam blanching found to be superior over all other treatment because of least loses in curcumin content. Further, alum treated sample (TA) candy was found to be superior in all the sensory attributes and also statically significant in all sensory characteristic over the other sample. Alum treated sample (TA) attained highest softness and on the basis of statistical analysis significant difference was observed in moisture, acidity content of pretreated candy, may be due addition of salt and alum being a osmotic agent and alkaline in nature of alum. In present study it is revealed that the effect of various pre treatments on chemical composition and organoleptic qualities of turmeric candy indicated that turmeric rhizome treated with alum was found superior results for sensory and chemical preparation turmeric candy and alum was shown superior effect on sensory characteristics of turmeric candy.


Keywords: Pre-treatment, fresh turmeric rhizomes, Candy
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How to cite this article:

Pawar, P. G. and Chavan, V. R. 2021. Studies on Effect of Pre-Treatments on the Quality of Candy Prepared from Fresh Turmeric Rhizomes.Int.J.Curr.Microbiol.App.Sci. 10(7): 216-221. doi: https://doi.org/10.20546/ijcmas.2021.1007.023