Vol. 8, Issue 3 (2019)

Author(s):
Gaikwad GP, Sawate AR, Kshirsagar RB, Veer SJ and Mane RP

Abstract:
The study was conducted to develop sweetener-based carrot preserve with sugar and sweetener (stevia) in various proportions such as (99.5:0.5), (99:1) and (98.5:1.5) were used for T₁, T₂ and T₃ respectively and evaluated with reference sugar-based carrot preserve alone (100:0) T₀. T₂ was found to be the most preferred variant with respect to the sensory quality such as colour, flavour, taste and overall acceptability. Overall, it can be concluded that sweetener up to 1% in preparation of carrot preserve exhibits good sensory attributes.