Follow
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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 3285-3299
DOI: https://doi.org/10.20546/ijcmas.2020.910.392


Studies on Preparation and Storage of Aonla Candy Enriched with Different Natural Oil/Extract (Emblica officinails L.) cv. NA-7
Rajesh Kumar* and Sanjay Pathak
College of Horticulture and Forestry, Narendra Deva University of Agriculture & Technology; Kumarganj, Faizabad (U.P), India
*Corresponding author
Abstract:

Aonla (Emblica officinalis) is an important crop indigenous to Indian subcontinent which is used in alternative medicine, health foods and herbal products. It is also found to be a rich source of ascorbic acid and other bioactive substances as compared to any other fruits. The current research work was taken to the effect of different natural oil/extract on chemical changes in aonla candy during storage. With a view to develop value added products, from aonla cultivar NA-7, candy was prepared under different treatments. The prepared candy was kept at ambient condition for storage study. The candy remained acceptable upto 180 days at ambient condition. The candy prepared from Ginger extract (10 ml/lit) treatment retained maximum amount of ascorbic acid, and non-reducing sugar and appreciable amount of acidity, reducing sugars, total sugars, and total phenol and observed minimum changes in total soluble solids than rest of the treatments and their increasing trend with advancement of storage period upto 180 days was recorded under ambient condition. On the other hand, candy prepared from Ginger extract (10 ml/lit) had low browning (0.11 OD) and highest organoleptic (8.00) score and these traits showed increasing and decreasing trend respectively with increasing storage period upto180 days. The candy prepared from Ginger extract (10 ml/lit) had the maximum benefit: Cost ratio (1.52:1), high sensory evaluation score and high nutritional quality.


Keywords: Aonla candy, Chemical changes during storage, Organoleptic rating, Cost: benefit ratio
Download this article as Download

How to cite this article:

Rajesh Kumar and Sanjay Pathak 2020. Studies on Preparation and Storage of Aonla Candy Enriched with Different Natural Oil/Extract (Emblica officinails L.) cv. NA-7.Int.J.Curr.Microbiol.App.Sci. 9(10): 3285-3299. doi: https://doi.org/10.20546/ijcmas.2020.910.392