Abstract

Aonla fruit is one of the most important fruit of tropics and subtropics. Being very astringent in taste, it less relished as a raw fruit by the consumers hence processing becomes essential. A comparative study was done to evaluate the most suitable cultivar from Banarasi, Chakayia, NA-7 and Desi for development of sauce using sugar and raw sugar as per standard recipe. The processed samples were filled hot in pasteurized bottles and stored at ambient temperature. The samples were analysed for physico chemical and organoleptic parameters immediately and subsequently after 45, 90 and 135 days of storage. The total soluble solids, ascorbic acid were found to decrease while titratable acidity increased during storage. Ash content of sauce remained constant during storage in all treatments. Highest overall mean score for colour (7.32), taste (7.60), flavour (7.36) and overall acceptability (7.62) was found in sauce prepared from Desi followed by Banarasi cultivar with sugar as compared to other cultivars upto 135 days of storage.

Keywords: Aonla sauce, total soluble solids, ascorbic acid, titratable aciditiy, overall acceptability