Study of oraganoleptic quality on aonla murabba during storage

Patel, Kalindi; Gupta, Rajesh; Kuchi, Venkata Satish

doi:10.5958/j.0976-0563.33.1.014

Cited by 4 publications

(7 citation statements)

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“…Temperature plays an important role in inducing certain biochemical changes which leads to the discoloration and thus masks the original color, taste, flavor and overall acceptability. These findings were in accordance with Cherian and Cherian (2003) for papaya-mango blended leather, Sivakumar et al (2007) for guava toffee, Domale et al (2008) for aonla pulp toffees, Padmashree et al (2012) for protein rich composite cereal bar, Bali et al (2014) for guava nectar, Patel et al (2014) for aonla murabba, Shakoor et al (2015) for guava bar and Ingle et al (2016) for sugar free aonla candy. …”

Section: Changes In Reducing Sugars (%)supporting

confidence: 85%

Studies on the development and storage of cocoa -mulhati guava based products

Pawar

Sharma

Garg

et al. 2017

AJDFR

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Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physicochemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa-mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period.

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Section: Changes In Reducing Sugars (%)supporting

confidence: 85%

Studies on the development and storage of cocoa -mulhati guava based products

Pawar

Sharma

Garg

et al. 2017

AJDFR

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“…The decrease in colour scores during storage might be due to enzymatic and non-enzymatic oxidation process. Similar decreasing trend in colour of aonla [30] and pineapple preserve [31] was reported.…”

Section: Effect Of Treatments and Methods Of Preparation On Sensory Csupporting

confidence: 83%

“…A decreasing trend in overall acceptability might be attributed to the enzymatic and non enzymatic oxidation processes [22]. The findings were also similar for pineapple [31] and aonla preserve [30].…”

Section: Effect Of Treatments and Methods Of Preparation On Sensory Cmentioning

confidence: 55%

“…Among different treatments mean maximum (8.00) score for flavour was recorded in preserve of P 4 prepared by slow method and minimum in P 1 (5.44) of one period method. Decomposition of biochemical and aromatic compounds that impart characteristic flavour may be the cause for decrease in flavour score during storage [30].…”

Section: Effect Of Treatments and Methods Of Preparation On Sensory Cmentioning

confidence: 99%

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Study on Standardization of Technology for Development of Preserve from Ripe Pumpkin (Cucurbita moschata)

Dhiman

Badesha

Attri

et al. 2020

IRJPAC

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Two methods namely, slow and one period method was used to prepare preserve from four different treatments (P1-Control, P2- steam Blanching for 6 minutes, P3- Steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min, and P4- Steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min). The preserve prepared by slow method showed the higher values for chemical constituents’ viz. TSS, total sugars, reducing sugars, ascorbic acid and β-carotene as compared to one period method during storage. The preserve from cubes of treatment P3 showed more retention of chemical components in both the preparation methods. However, higher sensory scores for texture, flavour and overall acceptability were awarded to P4 (steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min) except for colour score which was higher in P3 but the differences were found to be non-significant. A mean decrease in moisture, titratable acidity, ascorbic acid and β-carotene was recorded during six months of storage while an increase was found in TSS, total sugars and reducing sugars. The retention of ascorbic acid and β-carotene was found to be more in preserve of P3 (steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min) treatment of slow cooking method than P3 of one period method. Sensory evaluation of the preserve also reflected a mean decrease in score for colour, texture, flavour and overall acceptability during a period of six months which was higher in one period method as compared to slow method. The cost of production of unpacked ripe pumpkin preserve was found to be INR 132/kg while INR 76.84/250 g when packed in glass jars.

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“…The present findings are in confirmation with the findings ofPatel et al (2014) and VinodSingh et al (2016) in the aonla. Also, the highest total sugar content was observed in Chakaiya (4.30 %), which was statistically at par with Laxmi (3.81 %) variety.…”

supporting

confidence: 93%

Assessment of different aonla (Emblica officinalis L.) fruits for their nutritional composition and biodiversity

Uikey,

Gurjar,

Dwivedi

et al. 2023

IJSREM

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Aonla (Emblica officinalis L.) is a nutritive fruit crop indigenous to Indian sub-continent, which can be grown successfully in dry and neglected regions. The farmers are trying different varieties for growing as a commercial orchard without having knowledge about the performance of these varieties. The observations were recorded for physico-chemical characters of dropped aonla fruits in fresh condition. The experiment on varietal evaluation of the physic-chemical characteristics of various cultivars of aonla viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya were taken up under the Gird regions of Madhya Pradesh at Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior during the year 2019-20 and 2020-21. Maximum fruit length (3.91cm) was recorded with the variety NA-10 followed by NA-4 and NA-7. These varieties have also higher productivity and fruits are free from necrosis or internal browning, hence, they are considered to be ideal varieties for biodiversity and their nutritive composition with advancement in the processing industry. Keywords : Aonla, physico-chemical, Gird regions, evaluation, biodiversity, nutritional processing.

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Study of oraganoleptic quality on aonla murabba during storage

Cited by 4 publications

References 0 publications

Studies on the development and storage of cocoa -mulhati guava based products

Studies on the development and storage of cocoa -mulhati guava based products

Study on Standardization of Technology for Development of Preserve from Ripe Pumpkin (Cucurbita moschata)

Assessment of different aonla (Emblica officinalis L.) fruits for their nutritional composition and biodiversity

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