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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 (2020) [Effective from January 1, 2020]For more details click here

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

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - 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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 2200-2204
DOI: https://doi.org/10.20546/ijcmas.2017.607.319


Studies on Preparation and Preservation of Value Added- Herbal Product of Anonla Squash (Emblica officinales G.) cv. NA-7
Supriya Singh* and Saket Mishra
Department of Horticulture, Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad (U.P.) 211007, India
*Corresponding author
Abstract:

A study was carried out to detect the effect of different levels of herbals and quality attributes in anola beverages during storage in Department of Horticulture SHUATS, Allahabad in the year 2016-2017. The experiment was laid out in Complete Randomized Design (CRD) with three replication and nine treatments. The concept of formulation of anola beverages is with three levels of each stevia, cardamom and lemongrass as additives. All the herbal treatments were found better in respect of TSS, Ascorbic acid, pH, Browning Expect acidity content. Results showed that maximum TSS (47.89 0Brix), and pH (2.27) were observed in T9, ascorbic acid (23.79%) T6, Acidity (1.15%) in T0 and browning (OD) (0.308) in T3 on the barring storages period (5months).


Keywords: Stevia, Browning colour, Squash, Lemongrass, Ascorbic acid, Cardamom.
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How to cite this article:

Supriya Singh and Saket Mishra. 2017. Studies on Preparation and Preservation of Value Added- Herbal Product of Anonla Squash (Emblica officinales G.) cv. NA-7.Int.J.Curr.Microbiol.App.Sci. 6(7): 2200-2204. doi: https://doi.org/10.20546/ijcmas.2017.607.319