Preparation of Sapota ( Manilkara Achrus ) Candy

The present investigation on preparation of sapota candy was carried out at the Division of Horticulture, University of Agricultural Sciences, GKVK, Bangalore during 2007-08. Recovery per cent of sapota candy was highest (60.45%) in candy prepared with initial syrup concentration of 400 Brix closely followed by 40 0Brix syrup containing one percent citric acid (59.27%). The mean maximum scores for appearance (3.74), taste (4.25), aroma and flavour (3.42), and overall acceptability (3.63) were recorded in the candy prepared with initial syrup strength of 500 Brix containing one per cent citric acid.