Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 9, Issue 12 (2020)

Standardization of recipe for gulkand and evaluation of its physico-chemical characteristics during storage

Author(s):
Prachi Tamrakar, TL Sahu and Nikhil Parihar
Abstract:
The experiment entitled "Standardization of recipe for gulkand and evaluation of its physico-chemical characteristics during storage" was carried out in the Pt. K.L. Shukla College of Horticulture and Research Station Rajnandgaon (C.G) during 2019-2020.
This experiment was carried out in completely randomized design with twelve treatments of gulkand with three times replication. The effect of ingredient combination on sensory evaluation, physico-chemical characteristics at the time of storage was evaluated.
The objective was to study best recipe used for preparation, analyze the physico-chemical, sensory evaluation during storage at ambient conditions and to work out the economical feasibility of gulkand under various treatment Among all gulkand combination, treatment T4-rose petal + sugar (1:1.25w/w) was found the most suitable than all different treatments with respect to total sugar (63.34%), non-reducing sugar (55.89%), total soluble solids (73.68 0Brix), sensory qualities i.e. color (8.56), texture (9.38) and overall acceptability (8.77) along with least increase in acidity (0.10%). Maximum ascorbic acid retention (20.11mg 100g-1) was recorded in treatment T1-rose petal + sugar (1:0.5w/w) while highest flavor (8.78) in T2- rose petal + sugar (1:0.75 w/w) whereas taste (8.93) and pH (5.23) in T3- rose petal + sugar (1:1 w/w). Treatment T4 also recorded highest gross return of Rs. 600/Kg, net return of Rs.386/ Kg along with B: C (1:1.80) as compared to other treatments under study under observation.
Pages: 373-377  |  908 Views  619 Downloads


The Pharma Innovation Journal
How to cite this article:
Prachi Tamrakar, TL Sahu, Nikhil Parihar. Standardization of recipe for gulkand and evaluation of its physico-chemical characteristics during storage. Pharma Innovation 2020;9(12):373-377.

Call for book chapter