𝔖 Bobbio Scriptorium
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Development and evaluation of honey based mango nectar

✍ Scribed by Lakhanpal, Pooja; Vaidya, Devina

Book ID
125383376
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
259 KB
Volume
52
Category
Article
ISSN
0022-1155

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Candy was prepared with 3 different combinations of honey and carrot by using 750Β g honey + 1,000Β g carrot (T1), 1,000Β g honey + 1,000Β g carrot (T2) and 1,250Β g honey + 1,000Β g carrot (T3). To establish the best product, sensory evaluation was done on 9-point Hedonic scale. T1 was found to be most p