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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.
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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 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
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.2017.6(11): 3536-3540
DOI: https://doi.org/10.20546/ijcmas.2017.611.414


Studies on Physico-Chemical Composition of Aonla (Emblica officinalis G.) Fruit and Evaluation of Ginger Extract Concentration for Preparation of Aonla Candy Cv. Chakaiya
Gaurav Singh Vishen, Sanjay Pathak and Krishna Kumar Mishra*
Department of Post-Harvest Technology, N. D. U. A. & T., Kumarganj, Faizabad- 224229, Uttar Pradesh, India
*Corresponding author
Abstract:

The present investigation was executed at the Laboratory of Department of Post-Harvest Technology, College of Horticulture and forestry, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad (U.P.) India during in the year 2015-16. Experiment Physico-chemical composition of aonla fruit and evaluation of ginger extract concentration for preparation of aonla candy was studied, and found that aonla fruit of cv. Chakaiya had 33.59g average fruit weight, 8.80% stone content, 91.20% pulp, 3.19 cm length and 4.19 cm width. Cv. Chakaiya was found to contain 10.00% TSS, 2.25% acidity, 546.75mg/100g ascorbic acid, 2.60% reducing sugars, 2.23% non-reducing sugar, 4.83% total sugars and 160.56mg/100g total phenols. Organoleptic evaluation was done to assess the quality of aonla candy made from different concentration of ginger extract. The data on overall ranking of sensory traits which were obtained by addition of score awarded to different sensory traits reveal that treatment of ginger extract @ 5% in sucrose syrup was rated like extremely with significantly higher points as compare to other treatments.


Keywords: Physico-chemical composition, Anola, Ginger extract.
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How to cite this article:

Gaurav Singh Vishen, Sanjay Pathak and Krishna Kumar Mishra. 2017. Studies on Physico-Chemical Composition of Aonla (Emblica officinalis G.) Fruit and Evaluation of Ginger Extract Concentration for Preparation of Aonla Candy Cv. Chakaiya.Int.J.Curr.Microbiol.App.Sci. 6(11): 3536-3540. doi: https://doi.org/10.20546/ijcmas.2017.611.414