Vol. 6, Issue 4 (2018)
Effect of different concentration of ginger extracts on preparation of Aonla candy cv. NA-7
Author(s): Krishna Kumar Mishra, Nitish Sharma, Gaurav Singh Vishen, Nikita Nehal and Mayanker Singh
Abstract: The present investigation was executed at the Laboratory of Department of Crop Improvement and Biotechnology, ICAR-CISH, Lucknow during the year 2017-18. Experiment effect of ginger extract concentration of Aonla candy cv. NA-7 was studied and candy prepared with T5 treatment was found best on the basis of chemical composition, organoleptic quality, cost: benefit ratio. Treatment T5 can be recommended for preparation of quality candy of Aonla fruit on commercial scale, it can be improved by use of more than 2.5 per cent concentration of ginger extract there is needs to conduct a work on preparation of Aonla candy.
Pages: 2450-2452 | 363 Views 58 Downloads
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How to cite this article:
Krishna Kumar Mishra, Nitish Sharma, Gaurav Singh Vishen, Nikita Nehal, Mayanker Singh. Effect of different concentration of ginger extracts on preparation of Aonla candy cv. NA-7. Int J Chem Stud 2018;6(4):2450-2452.
