Shelf-stable preserves and candies from selected fruits and vegetables [Bangladesh]
1991
Uddin, M.B.
This study was conducted in the laboratory of the Department of Food Technology and Rural industries, Bangladesh Agricultural University, Mymensingh. Pineapple, mango, watermelon, papaya, radish and carrot were analysed for total sugar, acidity, and ascorbic acid content. The fruits and vegetables were cut into strips of 3 cm in length, 2 cm width and 2 cm breadth. These strips were treated with preservatives and firming agents, blanched and processed to preserves and candies. The products were analysed for total sugar, moisture, acidity and ash contents. The moisture content in preserves, and candies prepared from various fruits and vegetables ranged from 28 to 31 per cent and 16 or 19 per cent respectively. In preserves, total sugar content ranged from 67 to 70 percent and in candies from 79 to 83 per cent. The prepared products were subjected to organoleptic taste test. The preserves and candies were shelf-stable upto 12 months in ambient temperature. The study indicated a good prospect of processing preserves and candies from pineapple, mango, watermelon, papaya and carrot.
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