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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 433-438
DOI: https://doi.org/10.20546/ijcmas.2019.812.058


Value Addition of Aonla (Emblica officinalis) Murabba with Cardamom

Dharmendra Singh*, Vijay Bahadur, Deena Wilson, Samir.E.Topno and Anita Kerketta

Department of Horticulture, Naini Agriculture Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj (UP), India
*Corresponding author
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. T8- (Cardamom 1.5%) + (Sugar 70%) proved to be the best in terms of TSS (58.0 °Brix), ascorbic acid (114.3 mg/100g) (6.23), Acidity (0.657 %), Fibre % (9.2) and total sugar (55.5 %).Whereas T6 [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 T7.


Keywords: Aonla fruit, TSS, Acidity, Total sugar, Flavor, Storage
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How to cite this article:

Dharmendra Singh, Vijay Bahadur, Deena Wilson, Samir. E. Ttopno and Anita Kerketta. 2019. Value Addition of Aonla (Emblica officinalis) Murabba with Cardamom.Int.J.Curr.Microbiol.App.Sci. 8(12): 433-438. doi: https://doi.org/10.20546/ijcmas.2019.812.058