EFFECT OF STORAGE AND PACKAGING MATERIAL ON PHYSICO-CHEMICAL AND ORGANOLEPTIC ATTRIBUTES OF HONEY AND SUGAR-BASED CARROT CANDY

Abstract

Vegetablesand their processed products constitute pivotal component of healthy diets for humans. Carrots are widely processed into varied products includingjuices,dehydrated carrots, beverages and candy. A research study was designed and executed fordevelopingsugar and honey based carrot candy. Candy syrup comprising of candy, honey and sugar was preparedin threecombinations; carrot andhoney 200geach(F1), carrot andsugar 200geach(F2) and carrot (200g), sugar andhoney 100geach(F3). The developed carrot candywas packed in polyethylene bags of low density(T1), transparent plastic jars(T2), transparentglass jars(T3) and aluminum foil (T4). The response variables included physicochemical characteristics (pH, total soluble solids, carbohydrates, acidity, moisturecontent andascorbic acid) and sensory attributes (color, texture,taste andacceptability).All packaging materials remained effective insignificantlyextending carrot candy’s storage life. However, transparent plasticjars(T2)remained unmatchedforretaining physicochemical and sensory propertiesin sense of overallacceptability (7.5b). In conclusion, transparentas well as glassbottles may be suggested for carrot candypackaging in order to preservethemfor about 60 days.