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.

Keywords: Indian gooseberry, syrup preparation, biochemical composition, microbial examination and organoleptic evaluation