Development and quality evaluation of honey based carrot candy

Area of Science:

• Food Science
• Confectionery Technology
• Sensory Analysis

Background:

• Carrots are a rich source of beta-carotene and dietary fiber.
• Honey possesses antimicrobial and antioxidant properties.
• Developing novel confectionery products with enhanced nutritional profiles is of interest.

Purpose of the Study:

• To formulate and evaluate honey-carrot candy with varying honey-to-carrot ratios.
• To determine the optimal formulation based on sensory attributes.
• To assess the shelf-life and packaging suitability of the preferred candy formulation.

Main Methods:

• Three candy formulations (T1, T2, T3) were prepared using different honey and carrot ratios.
• Sensory evaluation was conducted using a 9-point Hedonic scale to assess consumer preference.
• The most preferred formulation (T1) was stored at room temperature (25-30°C) for six months.
• Overall quality was assessed during the storage period, and packaging materials (glass and LDPE) were evaluated.

Main Results:

• The T1 formulation (750g honey + 1000g carrot) received the highest preference scores in sensory evaluation.
• The T1 candy demonstrated safe preservation for six months when stored at room temperature.
• Both glass and Low-Density Polyethylene (LDPE) packaging materials were found suitable for preserving the candy quality over the six-month storage period.

Conclusions:

• The honey-carrot candy formulation T1 is optimal based on consumer preference.
• The developed candy exhibits a satisfactory shelf-life of six months under ambient conditions.
• Both glass and LDPE packaging are effective for maintaining the quality of honey-carrot candy during storage.