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Evaluation of Different Aonla (Emblica officinalis Gaertn) Varieties for Osmodehydrated Candy Product Processing


Affiliations
1 M.P.V. College of Agriculture, Nashik, M.S., India
2 Department of Horticulture, N.m. College of Agriculture, Navsari Agricultural University, Navsari, Gujarat, India
     

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An experiment on evaluation of different aonla (Emblica officinalis Garten) varieties for osmodehydrated candy product processing" was carried out at the Post Graduate and Post Harvest Laboratory, Department of Horticulture, N.M. College of Agriculture and ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari during the month of January to June 2009. Keeping the varieties V1 (Gujarat aonla-1), V2 (Krishna), V3 (NA-7) ,V4 (Chakaiya) and V5 (Kanchan) in Complete Randomized Design with four replication. The nutritional value viz., TSS (%), acidity (%), ascorbic acid (mg/100g), total sugar (%), reducing sugar (%) and moisture (%) was carried out. The acidity of candy was found lower in NA-7 while higher in Krishna variety. While ascorbic acid was significantly maximum in NA-7 and Krishnawhile lower in Kanchan variety. In respect of total and reducing sugar content, it was found maximum in NA-7and lowest in Kanchan and Krishna variety. However, TSS was significantly highest in NA-7whiles the lowest in Chakaiya,and Kanchanwas equivalent. In other hand moisture was found significantly maximum in Gujarat aonla-1 while the lowest in Na-7.

Keywords

Gujarat Aonla-1, Krishna, NA-7, Chakaiya, Kanchan, Candy
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  • Evaluation of Different Aonla (Emblica officinalis Gaertn) Varieties for Osmodehydrated Candy Product Processing

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Authors

M. B. Pawar
M.P.V. College of Agriculture, Nashik, M.S., India
D. R. Patil
M.P.V. College of Agriculture, Nashik, M.S., India
A. G. Naik
Department of Horticulture, N.m. College of Agriculture, Navsari Agricultural University, Navsari, Gujarat, India

Abstract


An experiment on evaluation of different aonla (Emblica officinalis Garten) varieties for osmodehydrated candy product processing" was carried out at the Post Graduate and Post Harvest Laboratory, Department of Horticulture, N.M. College of Agriculture and ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari during the month of January to June 2009. Keeping the varieties V1 (Gujarat aonla-1), V2 (Krishna), V3 (NA-7) ,V4 (Chakaiya) and V5 (Kanchan) in Complete Randomized Design with four replication. The nutritional value viz., TSS (%), acidity (%), ascorbic acid (mg/100g), total sugar (%), reducing sugar (%) and moisture (%) was carried out. The acidity of candy was found lower in NA-7 while higher in Krishna variety. While ascorbic acid was significantly maximum in NA-7 and Krishnawhile lower in Kanchan variety. In respect of total and reducing sugar content, it was found maximum in NA-7and lowest in Kanchan and Krishna variety. However, TSS was significantly highest in NA-7whiles the lowest in Chakaiya,and Kanchanwas equivalent. In other hand moisture was found significantly maximum in Gujarat aonla-1 while the lowest in Na-7.

Keywords


Gujarat Aonla-1, Krishna, NA-7, Chakaiya, Kanchan, Candy