STANDARDIZATION OF RECIPES AND ACCEPTABILITY OF VALUE ADDED PRODUCTS OF AONLA (Emblica officinalis Gaertn) PULP
Journal Title: International Journal of Agriculture Sciences - Year 2017, Vol 9, Issue 18
Abstract
Various recipes for the development and acceptability of different value added products made using Aonla and guava pulp were standardized. In mixed fruit leather, twelve recipes were prepared using different pulp concentrations. After the preparation of aonla, guava mixed fruit leather, it was stored for 100 days at room temperature for shelf life evaluation. For assessing the chemical and organoleptic qualities of stored mixed fruit leather, samples were analyzed at an interval of 20 days from 0 to 100 days. Various organoleptic parameters during storage period for leather were evaluated with respect to colour, texture, flavor, taste, and overall acceptability. The results revealed that treatment T9 (40% aonla+ 60% guava+ 500g sugar) showed maximum rating for colour, texture, taste, and overall acceptability during initial i.e. 0 day of storage period while elasticity was found maximum in the treatment T12 (40% aonla pulp+ 60% guava pulp+ 125 g sugar) and flavour was found maximum in the treatments T10 (40% aonla pulp+ 60% guava pulp+ 375g sugar). In chemical analysis it was evident from the result that all the parameters showed significant variation among all the treatments. Treatment T4 (60% aonla+ 40% guava+ 125g sugar) scored maximum values for acidity. Treatment T9 (40% aonla pulp+ 60% guava pulp+ 500g sugar) scored maximum values of TSS.
Authors and Affiliations
B. P. BISEN, PRADNYA Y. TEMBHURNE, SWEETI CHOUKSEY
Keywords
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