No abstract

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.