substantiated the suitability of fitted response models and satisfactorily predicted the variation in processing parameters. The optimum process conditions for preparation of novel aonla candy were SSC 60B, TD 30 min and DT 70C. The study confirms the feasibility of development of this innovative product with a greater nutritive value, which also may attract more attention in the market.
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Ashrit et al. (2020) studied this question.