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2019•International Journal of Current Microbiology and Applied SciencesOpen access

Value Addition of Aonla (Emblica officinalis) Murabba with Cardamom

Dharmendra Prasad Singh, Vijay Bahadur, Deena Wilson, Samir E. Ttopno, Anita Kerketta

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Abstract

The present investigation entitled "Value addition of Aonla (Emblica officinalis) murabba with herbal product cardamom" was carried out in Post-Harvest Lab, Department of Horticulture, Sam Higginbottom University of Agriculture Technology and Sciences, during the winter season of the year 2018-2019.The experiment was laid out in CRD with 10 treatments and 3 replications for preparation of Aonla murabba.T 8 -(Cardamom 1.5%) + (Sugar 70%) proved to be the best in terms of TSS (58.0 °Brix), ascorbic acid (114.3mg/100g) (6.23), Acidity (0.657 %), Fibre % (9.2) and total sugar (55.5 %).Whereas T 6 [Apple cheese + Lemon grass extract (0.75%)] was proved to be best in terms of sensory score like Colour (8.1), flavor (7.3), texture (9.5) and Over All Acceptability (8.6) the maximum cost : benefit ratio was observe in treatment T 7. K e y w o r d sAonla fruit, TSS, Acidity, Total sugar, Flavor, Storage

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The present investigation entitled "Value addition of Aonla (Emblica officinalis) murabba with herbal product cardamom" was carried out in Post-Harvest Lab, Department of Horticulture, Sam Higginbottom University of Agriculture Technology and Sciences, during the winter season of the year 2018-2019.The experiment was laid out in CRD with 10 treatments and 3 replications for preparation of Aonla murabba.T 8 -(Cardamom 1.5%) + (Sugar 70%) proved to be the best in terms of TSS (58.0 °Brix), ascorbic acid (114.3mg/100g) (6.23), Acidity (0.657 %), Fibre % (9.2) and total sugar (55.5 %).Whereas T 6 [Apple cheese + Lemon grass extract (0.75%)] was proved to be best in terms of sensory score like Colour (8.1), flavor (7.3), texture (9.5) and Over All Acceptability (8.6) the maximum cost : benefit ratio was observe in treatment T 7. K e y w o r d sAonla fruit, TSS, Acidity, Total sugar, Flavor, Storage

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Available abstract

The present investigation entitled "Value addition of Aonla (Emblica officinalis) murabba with herbal product cardamom" was carried out in Post-Harvest Lab, Department of Horticulture, Sam Higginbottom University of Agriculture Technology and Sciences, during the winter season of the year 2018-2019.The experiment was laid out in CRD with 10 treatments and 3 replications for preparation of Aonla murabba.T 8 -(Cardamom 1.5%) + (Sugar 70%) proved to be the best in terms of TSS (58.0 °Brix), ascorbic acid (114.3mg/100g) (6.23), Acidity (0.657 %), Fibre % (9.2) and total sugar (55.5 %).Whereas T 6 [Apple cheese + Lemon grass extract (0.75%)] was proved to be best in terms of sensory score like Colour (8.1), flavor (7.3), texture (9.5) and Over All Acceptability (8.6) the maximum cost : benefit ratio was observe in treatment T 7. K e y w o r d sAonla fruit, TSS, Acidity, Total sugar, Flavor, Storage

Key concepts: Emblica officinalis, Value (mathematics), Phyllanthus emblica, Traditional medicine, Toxicology, Botany, Horticulture, Biology

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