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