• Shamika Hemant Sawant
• Jyoti Rambachan Vishwakarma
• Suhana Suleman Kulavoor

Mahua (Madhuca longifolia) belongs to family Sapotaceae, is known for its sweet flowers which possess a lot of ethnic values among the tribal people for the development of various fermented and non-fermented food products. The availability of the flowers is high in the season which lasts for 2-3 months. The Mahua flowers are dried and then consumed by the people. Many pharmacological studies proved that it acts as anti-ulcer, anti-inflammatory, antioxidant, anti-diabetic and also has non-toxic effect even after consumption of larger doses. In India, pollution is increasing day-by-day hence, throat infections are also increasing. Daily consumption of drugs can have side effects on health of an individual. Nowadays candies, are experiencing a renewed popularity. Hence, Mahua candies are the cough drop candies/Hard Candies that can be consumed by any age group. Mahua, fructose, honey, ginger, Nutriose fiber are used for the preparation of candies and its method is discussed in this thesis project. The selection criteria for using herbal plants and preservatives are mentioned, proximate analysis, packing, testing, storage, dispensing of candies have been reviewed in the thesis. The present study showed the product was liked by all the participants.

Mahua, Candy, Cough, Nutritional and Sensory Evaluation.

"Preparation of Hard Cough Candy by using Dry Mahua Flowers", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 7, page no.843-848, July-2020, Available :http://www.jetir.org/papers/JETIR2007104.pdf

"Preparation of Hard Cough Candy by using Dry Mahua Flowers", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 7, page no. pp843-848, July-2020, Available at : http://www.jetir.org/papers/JETIR2007104.pdf