Improvement of traditional method of manufacture of carrot murrabba.

In the c0111'entional method of mtlnu!acture of carrot murrabba followed in
Punjab, the prepared materiel is covered with sugar or heavy syrup and cooked the next
day to 75° Brix and stored. The T.S.S. gradually decreases leading to spoilage by
fermentation and increase in acidity during storage. Experiments have sholi'n .that a
second cooking given to rhe nllJrrabba afler 4 or 6 days offirst cooking yielded a pro&
duct haVing the required T.S.S. and free from spoilage. Addition of 200 ppm. benzoic
acid checked the spoilage in murrabba packed in glass containers. Addition of 0.2%
citric acid checked crystallization of sugar, Preparation of murrabba using dry sugar
instead ofsugar syrup at the initial stage resulted in more shrinkage in the volume of
carrots. 'Floater' carrots though showed less shrinkage than the 'sinkers' were hard
and woody, and unsuitable for making murrabba.