Bioactive compound like anthocyanin can be infused into the solid food matrix like Indian
gooseberry or amla (Emblica officinalis) through osmotic treatment. When the surrounding …

Candy was prepared with 4 different combinations of To (control), sliced citron peel+ 30%
sugar+ Potassium metabisulphite, T2 (Sliced citron peel+ 40% sugar+ Potassium …

Aonla candy is a premier product valued high for its bioactive composition. Development of
a soft aonla candy is always a challenge and candies often turn hard subsequent to osmotic …

The Present investigation was conducted to prepare the bael preserve and quality
evaluation during storage at RRSS, Raya, SKUAST-J, Samba. The treatments namely T1 …

The laboratory experiment conducted with the aim of developing value added products from
Peach (Prunus persica), a soft, juicy and fleshy stone fruit, generally consumed as fresh …

Bael is an important and indigenous fruit of India. Nutritionally bael is one of the most
nutritious fruit which is rich in vitamins and antioxidant and widely known for their immense …

Abstract Development and standardization of wood apple Katta Meeta (candy), its
acceptability, physicochemical properties and storage stability. Woodapple (Limonia …

Iron deficiency has become a common nutritional problem of developing countries,
especially in children. This study approached to tackle the issue of iron deficiency by …

The present study was aimed to develop flavoured ladoo from various cultivars of aonla and
to assess the best suited cultivar and their changes in its chemical composition and sensory …

The research was conducted to design and evaluate the performance of portable folding
type solar dryer for drying of amla candy. The developed dryer consist of chimney, chimney …