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Candy was prepared with 3 different combinations of honey and carrot by using 750 g honey+1,000 g carrot (T1), 1,000 g honey+1,000 g carrot (T2) and 1,250 g honey+1,000 g carrot (T3). To establish the best product, sensory evaluation was done on 9-point Hedonic scale. T1 was found to be most preferred candy. Further the T1 candy was assessed for overall quality during storage at room temperature (25-30°C) for 6 months. Candy can be preserved safely for 6 months in both glass and LDPE packaging materials.

Incorporation of soy protein isolate (SPI) at 0, 15, and 25% levels in buffalo meat was investigated for production, quality and shelf life evaluation of emulsion sausage (ES). Quality of ES was evaluated by pH, moisture content, thiobarbituric acid (TBA) number, total plate count (TPC), and Yeast and mold count, sensory, characteristics and instrumental colour and texture measurements. It was found that pH and moisture content were slightly affected, TBA number remained unaffected. TPC of ES fresh sample was found in the range 3.7-4.3 log cfu/g. ES was acceptable to the panelists and incorporation of SPI did not affect the acceptability. SPI incorporation increased Hunter L and b values but decreased a value and instrumental hardness. During storage (0°C), L, a, b values fl uctuated irregularly. It was concluded that incorporation of SPI slightly improved texture, juiciness and colour of emulsion sausage.

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