Volume : 13, Issue : 05, May – 2026

Title:

FORMULATION AND EVALUATION OF PROBIOTIC SUGAR-FREE HERBAL AMLA CANDY AS A FUNCTIONAL NUTRACEUTICAL PRODUCT

Authors :

Atharva D. Ganjare, Aditya A. Unhale, Dr. Swati P. Deshmukh

Abstract :

The present study focuses on the formulation and evaluation of probiotic sugar-free herbal amla candy as a functional food product. Amla (Emblica officinalis) was selected as the primary ingredient due to its high vitamin C content and antioxidant properties. The formulation incorporated stevia as a natural sugar substitute and Lactobacillus as a probiotic to enhance digestive health and immunity. The candy was prepared using processes such as washing, blanching, soaking in herbal syrup, drying, and probiotic incorporation. The prepared formulations were evaluated for organoleptic properties, pH, moisture content, texture, and stability. Results indicated that all formulations were acceptable, with formulation F2 showing better texture and uniformity. The developed candy demonstrated good stability and quality, making it suitable for diabetic and health-conscious individuals. This study highlights the potential of probiotic sugar-free amla candy as a nutraceutical product with enhanced health benefits and commercial applicability.
Keywords : Amla, Probiotic, Sugar-free candy, Stevia, Functional food, Nutraceutical, Lactobacillus

Cite This Article:

Please cite this article in press Atharva D. Ganjare et al., Formulation And Evaluation Of Probiotic Sugar-Free Herbal Amla Candy As A Functional Nutraceutical Product, Indo Am. J. P. Sci, 2026; 13(05).

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