Effect of Different Concentration of Strawberry and Beetroot Juice on Quality and Storage of Strawberry Beetroot Candy

The present investigation entitled “Effect of different concentration strawberry and beetroot juice on quality storage candy” was undertaken in the Horticulture Department, Sam Higginbottom University Agriculture, Technology Sciences, Prayagraj during year 2022. treatment combinations viz., T0 Strawberry (80g)+ Water (20ml)+ Geletin (20g)+Sugar (80g), T1Strawberry Beetroot (10g)+ (10ml)+ (25g)+ Sugar T2 (15g)+ (30g)+ T3Strawberry (20g)+ (35g)+ T4Strawberry (40g)+ T5Strawberry Pectin T6 (25g)+Sugar T7Strawberry (30g)+Sugar (80g) T8 (35g)+Sugar It observed that gave significantly best result relation to TSS content 65.72 °Brix, pH 3.29, Acidity (%) 0.73, ascorbic acid mg100g 14.24 total sugar 17.15. Where as maximum organoleptic colour score 8.06, taste 7.94, flavour 8.20, overall acceptability 8.07 found jelly. cost production per 1kg candy pouch came out ` 1219.50 benefit ratio (1:1.56) + (25g) (10ml) (35g) (80g).