Show full item record. Log In Sign Up. Physico-chemical properties of Chakiya variety of Amla Emblica officinalis and effect of different dehydration methods on quality of powder. TempXchanger, Vadodara , a power operated continuous flow type machine for production of pulverized fruits. Acidity and pH, of juice from aonla fruits of NA-7 variety, extracted using cold and hot methods, were 2. The aonla candy was evaluated for various physico-chemical constituents and organoleptic quality after preparation of candy and during storage of candy.
Microbial analysis of stored sample was carried out for dilutions. Acidity and pH of aonla juice from Desi variety as 1. Indira Gandhi Krishi Vishwavidyalaya, Raipur. C; Sood, S; Kumar, S. Indian Food Packer, 57 1:
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The juice was extracted by standardized method aonlaa which aonla fruits were steam blanched for 2 minutes, shredded, pulverized and passed through screw type juice extractor at 90 rpm . Candy was prepared by combining these treatments. This might be due to conversion of polysaccharides into sugars during hydrolysis process.
Use of Cabinet dryer during candy preparation showed more overall acceptability than sun and solar dryer. The fresh fruits are generally not consumed due to their high astringency but it has got great potential in processed forms.
The fruit is highly acrid, cooling, refrigerant, diuretic and laxative, hence used for treating common cold, gastric troubles, chronic diarrhoea and dysentery, headache, constipation, enlarged liver, diabetes, bronchitis, jaundice, fever, etc.
References  Jain, S.
There are two levels of sugar syrup concentrations i. Remember me on this computer. The samples were immediately taken out and cooled to room temperature using tap water. The treatment S1T2M2 showed the highest values for hardness Reducing and total sugars of the fresh juice were found 7. KTC Ob publications, Ahmedabad. Effect of pre-drying treatments and drying methods on physico-nutritional quality of dehydrated aonla shreds. The aonla gets ready for harvesting during November — January.
Skip to main content. Microbial analysis of stored sample thesks carried out for dilutions.
The fruit, due to its sour and astringent taste, has very limited table value. Specific volume and specific gravity of the fruits were Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.
Journal of Food Science and Technology, 30 3: The shreds of aonla were fed to pulverizer Make: Acidity of fresh aonla juice was 2. The treatment S2T2M1 showed lowest value of cohesiveness 0. The present investigation was carried with a view to asses the fruit growth pattern of some aonla cultivars, shelf-life of aonla fruits and processing technology of aonla beverages, during the year and ; in Department of Horticulture, IGAU, Raipur.
Krishikosh: Studies on preparation of aonla candy
The total soluble solids content of the aonla juice was directly measured by using digital hand refractometers Make: High sugar concentration imparted good colour, appearance and texture to aonla candy sensory basis. Thermal processing of aonla Emblica officinalis Gaertn. Development and quality evaluation of aonla blended spiced fruit juice. Chemical analysis Chemical composition of fresh aonla juice is given in Table 2.
However, reducing and total sugars in the fresh juice from Anand Aonla II variety were higher as Physico-chemical properties of Chakiya variety of Amla Emblica officinalis and effect of different dehydration methods on quality of powder. Acidity and pH of aonla juice from Desi variety as 1.
Morever, adhesiveness was found to be highest in treatment S2T2M1 i.