Vol. 6, Issue 1 (2018)
Standardization of Method for the preparation of Preserve from Wild Aonla (Phyllanthus emblica L.) Fruits and its quality evaluation during storage
Author(s): NS Thakur, Nancy Thakur, Hamid, Abhimanyu Thakur and Pradeep Kumar
Abstract: In present investigations method for preparation of wild aonla preserve was standardized. 5 different blanching pretreatment were given to fruits as T1:blanching with plain water, T2: blanching with sodium sulphite (0.5%), T3: blanching with alum (2%), T4: blanching with sodium sulphite and alum (0.5% and 2%) and T5: blanching with plain water and dipping in lime water (3%) after dipping them in brine (4%) for 24 h. Further, blanched fruits were dipped in syrup (40 ˚B) for 24 h after adding citric acid (0.5%) and next day, syrup TSS raised by 5 ˚B, this process was repeated every alternate day till the TSS of syrup reaches to 70 ˚B. For stabilization of the TSS fruits were dipped in 70 ˚B syrup for 5 days. So, out of 5 pretreatments tried, T3 was found best after preparation (15 days) on the basis of some physico-chemical and sensory characteristics. It could safely be stored for a period of 6 months under both storage conditions as well as both the packaging materials without much change in various quality characteristics.
Pages: 1841-1847 | 666 Views 41 Downloads
How to cite this article:
NS Thakur, Nancy Thakur, Hamid, Abhimanyu Thakur, Pradeep Kumar. Standardization of Method for the preparation of Preserve from Wild Aonla (Phyllanthus emblica L.) Fruits and its quality evaluation during storage. Int J Chem Stud 2018;6(1):1841-1847.