Physicochemical and Organoleptic Characterization of Flavoured Pineapple Candy (Ananas comosus L.)

An experiment was conducted at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during year 2022-2023. The pineapple (Ananas comosus L.) is a popular tropical fruit in India. It well-known for its nutritional and therapeutic properties, but it not an easy food to consume on own. has lot potential processed forms like candy. Attempts are being made create products that only nutritionally delicious also consumer-acceptable. medicinal, nutritional, organoleptic quality candy can be improved by mixing different syrups such as mint syrup, rose tulsi ginger cardamom syrup. study followed completely randomised design with three replications. samples were examined physicochemical changes after preparation sensory evaluation performed panel 7 experts using 9-point hedonic scale. These candies kept room temperature around 90 days. storage experiments demonstrated total soluble solids pH gradually increase till end experiment, whereas titratable acidity ascorbic acid decrease decreasing order. Based test results, treatment T3 (Pineapple + Sugar syrup @ 60% Rose extract 10%) determined best-flavoured