Sensory Evaluation of Different Value Added Products of Aonla (Emblica officinalis G.) during Storage: A Recent Study

The experiment was completed activity during the old age 2019-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different aonla assortments viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya. Aonla is individual of the oldest minor product and considered expected a wonder for human health. The creation of miscellaneous value-additional products, to a degree aonla toffee, with drinks such as nectar and compress, was examined. Results were written up to a six-temporal length of event or entity’s existence storage period at atmosphere conditions. A entirely randomised design with three replications is secondhand for this investigation. Laxmi and Chakaiya types were judged to be superior in agreements of taste, aroma, and flavor in addition to color and appearance. With depository intervals of 30, 60, 90, and 120 days, it has happened observed that processed amount’ overall acceptability has raised significantly. According to a neurological analysis of various aonla crop, the Laxmi and Chakaiya kinds are favorite for use in the processing manufacturing.

Author(s) Details:

Ashwini Uikey,
Department of Horticulture, College of Agriculture, Gwalior, India.

Department of Vegetable Science, College of Horticulture, Mandsaur, India and Rajmata Vijayaraje Scindia Agricultural University, Gwalior, India.

Please see the link here:

Keywords: Aonla, processing industry, storage and value addition

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top