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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
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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(9): 2373-2379
DOI: https://doi.org/10.20546/ijcmas.2017.609.290


Study on Preparation and Characterization of Value Added Herbal Beverage of Anonla (Emblica officinales Gaertn.) cv. NA-6
Khushbu*, Vijay Bahadur, V.M. Prasad, Saket Mishra and V. Paul
Khushbu*, Vijay Bahadur, V.M. Prasad, Saket Mishra and V. Paul
*Corresponding author
Abstract:

A study was carried out on preparation and characterization of value added herbal beverage of aonla (Emblica officinalis Garetn.) cv. NA-6 in Department of Horticulture, Naini School of Agriculture, 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 was formulation of herbal anola ready-to-serve beverage with three levels of each cardamom, ginger and tulsi as additives. The product was stored in well sterilized glass bottles of 200 ml in post-harvest laboratory at ambient conditions and data was collected from initial day to 90 days on the basis of its physico-chemical properties i.e. TSS (oBrix), Ascorbic acid (mg/100g), Titrable Acidity (%), pH and Total sugars (%). It was found that there was a significant increase in the values of TSS, and pH and total sugar content while acidity and ascorbic acid content of the beverage decreased with time in all the treatments. The shelf life of the product was found to be in good condition upto 90 days.


Keywords: Aonla, Cardamom, Ginger, Tulsi, Herbal beverage, Ready-to-serve
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How to cite this article:

Khushbu, Vijay Bahadur, V.M. Prasad, Saket Mishra and Paul, V. 2017. Study on Preparation and Characterization of Value Added Herbal Beverage of Anonla (Emblica officinales Gaertn.) cv. NA-6Int.J.Curr.Microbiol.App.Sci. 6(9): 2373-2379. doi: https://doi.org/10.20546/ijcmas.2017.609.290