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Amarya Shilpa, Verma Anisha, NeerubalaDetail of Treatment combinations:Table.1. Detail of treatment combinations is as follows:S No. Treatments Specification1. T 1Carrot (70%), Orange (20%), gingelly seeds (10%) +Aloevera as a flavor2. T 2Carrot (60%), Orange (25%), gingelly seeds (15%) +Aloevera as a flavor3. T 3Carrot (50%), Orange (30%), gingelly seeds (20%) +Aloevera as a flavorAll treatments were replicated by times.Organoleptic evaluation:The Organoleptic evaluation of freshly prepared candy was done by a panel of 5judges to assess the acceptability of the product based on the various attributes likecolour, appearance, texture, flavor and taste. The evaluation will be done on the 9-PointHedonic Scale based score card. (Sri Lakshmi 2007)Calculation of nutritive value of prepared candy:The nutritive value of prepared candy was calculated using food composition tablefrom the book of Nutritive Value of Indian Foods by Gopalan et al. (2004).Nutrientcalculated was energy, protein, carbohydrate, fat, fiber, calcium, phosphorous, iron,carotene.Calculation of cost of the product:The cost of the product was calculated by basis of price of raw ingredients.Statistical analysis:The data was statistically analyzed by using analysis of variance (two wayclassifications) and critical difference. (Fisher 1995)RESULTS AND DISCUSSIONThe experiment trail was replicated four times and in each replication of candyfrom carrot, orange, gingelly seed with aloevera was evaluated by a panel of five judgesby using 9 point hedonic scale for organoleptic properties.40
The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2Table.2.Parameters1Average sensory scores of different parameters for candy preparedfrom carrot, orange, gingelly seed with Aleovera.TreatmentsT 1T 2T 3F 'Cal' F 'tab' ResultFlavour and taste 8.37 8.02 8.80 6.5 4.76 STexture 8.40 8.5 9.40 7.07 4.76 SColour 8.57 7.85 8.50 .62 4.76 N.SOver all acceptability 8.50 8.42 8.70 4.96 4.76 SC.D = 0.59, S = Significant (P < 0.05), NS = Non significantThe data obtained were statistically analyzed using analysis of variance and criticaldifference techniques the highest score obtained for flavour and taste of candy fromcarrot, orange, gingelly seed with aloevera was recorded (8.80) in T 3followed by (8.37)in T 1, (8.02) in T 2. The highest score obtained for texture of candy from carrot, orange,gingelly seed with aloevera was recorded (9.40) in T 3followed by (8.5) in T 2, (8.40) inT 1. The highest score obtained for the colour of candy from carrot, orange, gingelly seedwith aloevera was recorded (8.57) in T 1, followed by (8.50) in T 3, (7.85) in T 2. TheTable.3. Comparison of nutritive value of different treatments of candy fromcarrot, orange, gingelly seed with aleovera.( per 100 g)TreatmentsNutrients T 1T 2T 3Energy (Kcal) 100 404 432.1Protein (g) 2.80 3.40 4.30Carbohydrate (g) 12.1 82.4 83.7Fat (g) 4.51 6.70 8.90Fibre (g) 1.37 1.23 1.27Calcium (mg) 206 280 338Phosphorous (mg) 432 409 465Iron(mg) 1.80 2.20 3.90Carotene (µg) 1550 1419 128841
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Page 31 and 32: Verma Rekha and Parvez RaziaINTRODU
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Pradeep Kumar, S.S. SengarREFERENCE
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