Table 2.

Effect of storage period and packaging material on physico-chemical and microbiological quality of honey based carrot candy (T1 samples)

	Storage period, months			CD 5%
		6
		Glass jar	LDPE pouch	P	S
Moisture,%	28.0 ± 0.50	32.5 ± 0.10	33.0 ± 0.20	0.17	0.24
TSS, °Brix	72.0 ± 0.50	84.5 ± 0.10	84.0 ± 0.20	0.28	0.40
Acidity,%	0.06 ± 0	0.12 ± 0.0	0.12 ± 0.0	NS	NS
Browning index	0.02 ± 0.005	0.06 ± 0.01	0.06 ± 0.005	NS	NS
Reducing sugars,%	30.5 ± 0.10	38.7 ± 0.10	39.0 ± 0.11	0.12	0.17
Total sugars,%	78.0 ± 0.20	83.5 ± 0.10	83.8 ± 0.15	0.13	0.18
β-Carotene, mg/100 g	16.2 ± 0.25	11.2 ± 0.10	11.0 ± 0.10	0.09	0.13
TPC, log cfu/g	ND	4.7	4.7	0.01	0.02
Y&M, log cfu/g	ND	4.4	4.4	0.02	0.03
Coliform count	ND	ND	ND	NS	NS

ND Not detected, NS Not significant (n = 3), P Packaging system

S Storage, TPC Total plate count, Y & M Yeast and moulds, T₁ : See text