Standardization of Recipe and Drying Method for Fruit Candy

The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However the organoleptic properties viz. colour flavour taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence it is the best method for the value addition of the fruits like ber aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.