Vol. 6, Issue 5 (2018)
Studies on preparation of gummy candy using pineapple juice and carrot juice
Author(s): Lovito V Achumi, ER Shanta Peter and Dr. Anamika Das
Abstract: In recent years, the consumers food habit has been focused on processed foods rich in nutritional and functional properties. The consumer’s trend has shifted to foods with more natural, dietary fibers, natural colorants, minerals, vitamins, low calories, low cholesterol, and low fat and free of synthetic additives. The present investigation was made with an attempt to develop gummy candy using pineapple juice and carrot juice. This value added nutrient rich gummy candy with functional properties will impart endless nutrient benefits to consumer with high beta-carotene.
Pages: 1015-1018 | 1584 Views 1069 Downloads
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How to cite this article:
Lovito V Achumi, ER Shanta Peter, Dr. Anamika Das. Studies on preparation of gummy candy using pineapple juice and carrot juice. Int J Chem Stud 2018;6(5):1015-1018.
