Storability Studies of Aonla (Emblica officinalis Gaertn.) Syrup

Abstract

With a view to develop value added products, from aonla cultivar NA-7, syrup was prepared under different treatments. The prepared syrup was kept at ambient condition for storage study. The syrup remained acceptable upto 240 days at ambient condition. The syrup prepared from T-3 (35 per cent juice, 65 per cent TSS and 1.3 per cent acidity) recorded maximum organoleptic score than other recipe treatments. The biochemical composition in aonla syrup prepared from T-6 (50 per cent juice, 65 per cent TSS and 1.3 per cent acidity) had the maximum retained acidity, TSS, total sugar, reducing sugar than rest of the treatments and their increasing trend with advancement of storage period upto 240 days was recorded under ambient condition. On the other hand, the syrup prepared with T-6 (50 per cent juice, 65 per cent TSS and 1.3 per cent acidity) had maximum ascorbic acid, non-reducing sugar and organoleptic score and these traits showed decreasing trend with increasing storage period upto 240 days under ambient condition. The syrup prepared from T-3 (35 per cent juice, 65 per cent TSS and 1.3 per cent acidity) had the maximum benefit: Cost ratio, high sensory evaluation score and high nutritional quality.

DOI

https://doi.org/10.29321/MAJ.10.100098

Pages

403 - 406

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

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