Effect of CaCl2, Citric Acid and Storage Period on Physico-Chemical Characteristics of Cherry Candy

作     者：B. N. Dar H. Ahsar S. M. Wani M. R. Dalal 

作者机构：Department of Food Science and Technology PA U Ludhiana India Department of Post Harvest Technology SKUAST-K Srinagar India Department of Food Science and Technology University of Kashmir India Department of Pomology SKUAST-K Srinagar India 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2011年第1卷第2期

页      面：154-160页

学科分类：08[工学] 09[农学] 0902[农学-园艺学] 090201[农学-果树学] 0822[工学-轻工技术与工程] 082202[工学-制糖工程] 

主　　题：Cherry Misri candy reducing sugars. 

摘      要：Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%） and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine （0.05%） followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid （To = 0%, Tl = 1%, T2 = 1.5%, T3 = 2%） and then concentrated subsequently till desired TSS of 70~ Brix was attained. The samples were dried in cabinet drier at 80 ±20 ℃ till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars （%）, total sugars （%） during storage while as moisture content （%） decreased. The product developed was found economically profitable and viable for commercial production.