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Sensory Attributes Changes in Aonla (Emblica officinalis Gaertn) Candy during the Storage


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1 Department of Post Harvest Technology, Maratha Vidya Prasarak Samajas, Kdsp College of Agriculture, Nashik, M.S., 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 repetitions. The nutritional value viz., TSS (per cent), acidity (per cent), ascorbic acid (mg/100g), total sugar (per cent), reducing sugar (per cent) and moisture (per cent) was carried out. The acidity of candy was found lower in NA- 7 while higher in Krishna variety. 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-7 and lowest in Kanchan and Krishna variety. However, TSS was significantly highest in NA-7while the lowest in Chakaiya. It was equivalent in Kanchan variety. On the 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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  • Sensory Attributes Changes in Aonla (Emblica officinalis Gaertn) Candy during the Storage

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Authors

M. B. Pawar
Department of Post Harvest Technology, Maratha Vidya Prasarak Samajas, Kdsp College of Agriculture, Nashik, M.S., India
D. R. Patil
Department of Post Harvest Technology, Maratha Vidya Prasarak Samajas, Kdsp College of Agriculture, Nashik, M.S., 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 repetitions. The nutritional value viz., TSS (per cent), acidity (per cent), ascorbic acid (mg/100g), total sugar (per cent), reducing sugar (per cent) and moisture (per cent) was carried out. The acidity of candy was found lower in NA- 7 while higher in Krishna variety. 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-7 and lowest in Kanchan and Krishna variety. However, TSS was significantly highest in NA-7while the lowest in Chakaiya. It was equivalent in Kanchan variety. On the 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