Standardisation of Recipe with Value Addition for Mango Candy (Mangifera indica Linn)

The present experiment was carried out during June to September, 2022 in Post- Harvest laboratory of Department Horticulture, SHUATS, Prayagraj. conducted (CRD) completely randomized design, with nine treatments which were replicated thrice. T0: Control (standard recipe), T1: Mint syrup (0.5%), T2: (1.0%), T3: Tulsi T4: T5: Lemongrass T6: T7: Cinnamon (0.5%) T8:Mint syrup(0.5%)+Tulsi syrup(0.5%)+Lemongrass syrup(0.5%). Mango candy stored for 60 days at ambient temperature. From the investigation it is found that treatment T2 superior respect physio-chemical parameters like total soluble solids, titratable acidity, ascorbic acid, sugar. Treatment also organoleptic scoring candy. In terms benefit cost ratio highest net return, and minimum recorded T4 all parameters.