Effect of sweetening and flavouring materials on quality and storage stability of Aonla (Phyllanthus emblica L.) Candy

Abstract

This study evaluated the influence of different sweetening and flavouring treatments on the quality and storage behaviour of aonla (Phyllanthus emblica L.) candy under ambient conditions. A laboratory experiment was conducted during 2025-2026 at the Department of Fruit Science, College of Horticulture and Research Station, Saja-Bemetara, Chhattisgarh. Nine treatment combinations comprising sugar, jaggery and honey syrups at 60 and 70 °Brix, with 1% ginger extract in selected 70 °Brix treatments, were evaluated in a Completely Randomized Design with three replications. Observations were recorded at 0, 30, 60 and 90 days for physical, physico-chemical and sensory attributes. Jaggery syrup at 70 °Brix supplemented with 1% ginger extract (T8) consistently showed superior performance, recording the highest recovery (68.20-64.60%), highest total soluble solids (71.46-78.83 °Brix), and superior retention of ascorbic acid (248.14-231.52 mg 100 g⁻¹). At 90 days, T8 recorded 64.60% recovery, 3.70% shrinkage, 78.83 °Brix TSS, 231.52 mg 100 g⁻¹ ascorbic acid, 66.47% total sugar, 41.16% reducing sugar and an overall acceptability score of 22.80/27. Honey syrup at 70 °Brix with ginger (T9) gave the highest moisture content and texture score at 90 days, while honey syrup at 70 °Brix without ginger (T6) recorded the highest colour score. Most physical and sensory attributes declined during storage, whereas TSS, titratable acidity, total sugar and reducing sugar generally increased. The findings indicate that T8 was the most suitable treatment among those tested for producing high-quality aonla candy with good storage stability up to 90 days.