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

Abstract

Vegetables and their processed products constitute pivotal component of healthy
diets for humans. Carrots are widely processed into varied products including juices, dehydrated
carrots, beverages and candy. A research study was designed and executed for developing sugar and
honey based carrot candy. Candy syrup comprising of candy, honey and sugar was prepared in three
combinations; carrot and honey 200 g each (F1), carrot and sugar 200 g each (F2) and carrot (200 g),
sugar and honey 100g each (F3). The developed carrot candy was packed in polyethylene bags of low
density (T1), transparent plastic jars (T2), transparent glass jars (T3) and aluminum foil (T4). The
response variables included physicochemical characteristics (pH, total soluble solids, carbohydrates,
acidity, moisture content and ascorbic acid) and sensory attributes (color, texture, taste and
acceptability). All packaging materials remained effective in significantly extending carrot candy’s
storage life. However, transparent plastic jars (T2) remained unmatched for retaining physicochemical
and sensory properties in sense of overall acceptability (7.5b). In conclusion, transparent as well as
glass bottles may be suggested for carrot candy packaging in order to preserve them for about 60 days.