Vol. 7, Special Issue 6 (2019)
Studies on processing of aonla (Emblica officinalis Gaertn.) Fruits
Author(s): Vinod Singh and Bhakti Singh
Abstract: Various recipes evaluated for commercial processing of new aonla products viz. herbal squash, herbal jam, candy and toffee. The results reveal that the composition of 25 percent aonla pulp+5 percent asparagus root extract + 2 percent ginger juice with 50 percent total soluble solids (TSS) and 1.2 percent acidity for herbal squash; 50 percent aonla pulp + 5 Percent asparagus root extract + 2 percent ashwagandha extract with 68 percent TSS and 1.2 % acidity for herbal jam; candy with pectin coating particularly segmented candy; 55 percent aonla pulp + 2.5 percent butter + 0.5 percent custard powder and 42 percent sugar for toffee was found excellent for preparation of value added products from aonla fruits. The recipes developed for commercial processing of new aonla products will be helpful for establishing agro processing industry so that produce could be utilized in an effective manner.
Pages: 303-305 | 531 Views 131 Downloads
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How to cite this article:
Vinod Singh and Bhakti Singh. Studies on processing of aonla (Emblica officinalis Gaertn.) Fruits. International Journal of Chemical Studies. 2019; 7(6): 303-305.
