Abstract:The experiment was conducted to develop candy from Dhakki dates picked at Khalal stage. Physicochemical and sensory characteristics like moisture, pH, TSS, color, flavor, texture and overall acceptability were studied for total period of six months. Candy was prepared from 5 different sugar concentrations, i.e., T0 (control), T1 (20%), T2 (40%), T3 (60%), and T4 (70%). Among them, best treatment was identified on the basis of overall acceptability. Candy prepared from T3 (60%) proved to be best but the candy p… Show more
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