Recent scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits such as prevention of diabetes, obesity, cancer, cardiovascular diseases, etc. This has led to the popularization of phytochemicals. Nowadays, foods containing phytochemicals as a constituent (functional foods) and the concentrated form of phytochemicals (nutraceuticals) are used as a preventive measure or cure for many diseases. The health benefits of these phytochemicals depend on their purity and structural stability. The yield, purity, and structural stability of extracted phytochemicals depend on the matrix in which the phytochemical is present, the method of extraction, the solvent used, the temperature, and the time of extraction.

Barberry, also known as Chitra, Kashmal, and Daruhaldhi in India is a spinous shrub that belongs to the family Berberidaceae and genus Berberis. It is native to the Northern Himalayan region (Sharma, Bairwa, et al., 2011) and the shrub is commonly found in the states

The juice extracted from the giloy (Tinospora cordifolia L.) stem was incorporated with the pulp of amla (Embilica officinalis Gaertn.) for the preparation of value-added nutritive candy. The process optimization was carried out for the prepared amla- giloy (AG) candy using the ‘one factor at a time’ (OFAT) method. Different concentrations of giloy juice (24ml, 48ml, 60ml, 72ml, and 96ml) were mixed with amla pulp for the development of candy and named AG-1, AG-2, AG-3, AG-4, and AG-5, respectively. AG-3 candy(1:1) with 60ml giloy juice and 60ml amla pulp was selected as the best candy for consumption which is rich in ascorbic acid (186.84mg/100g), β-carotene (166.120µg/100g), free radical inhibition rate (23.42%), total phenol content (55.472mg GAE/100g) and showed no growth of microbes in it. The selected AG candy is accepted with respect to the taste, color, and mouthfeel with overall sensory acceptability of 7.53 on the 9-point hedonic scale.