Vol. 5, Issue 4 (2017)
Organoleptic evaluation of Aonla Squash during ambient storage condition
Author(s): Shalini, Jaivir Singh, Samsher, Suresh Chandra, Vivak Kumar, Neelesh Chauhan and Manoj Kumar Yadav
Abstract: Osmo- air dried aonla powder was used for the preparation of aonla squash and ingredients used were Aonla powder, Sugar, Citric acid, Sodium benzoate, Apple green colour. The Aonla squash were analyzed organoleptically and placed in the category of 'liked moderately’ to ‘liked very much’. The squash prepared from the osmo-air dried aonla was found to be tasty health drink and was rated in the category of "liked moderately’ to 'liked very much’ even after 120 days of storage. The dried aonla is very rich source of ascorbic acid so the consumption of products in which dried aonla has been incorporated, is recommended to the vulnerable group of population which is generally anaemic, as ascorbic acid is very helpful in absorption of iron in the body.
Pages: 1807-1811 | 846 Views 47 Downloads
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How to cite this article:
Shalini, Jaivir Singh, Samsher, Suresh Chandra, Vivak Kumar, Neelesh Chauhan, Manoj Kumar Yadav. Organoleptic evaluation of Aonla Squash during ambient storage condition. Int J Chem Stud 2017;5(4):1807-1811.
