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VALUE ADDED PRODUCTS OF AONLA (Emblica officinalis Gaertn.) CV. NA-7 BLENDED WITH PINEAPPLE (Annanas comosus) CV. QUEEN

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Title VALUE ADDED PRODUCTS OF AONLA (Emblica officinalis Gaertn.) CV. NA-7 BLENDED WITH PINEAPPLE (Annanas comosus) CV. QUEEN
 
Creator ARBAT, SHAKTI S.
 
Contributor NAIK, A.G.
 
Subject pineapples, storage, sugar, acidity, jams, reducing sugars, research methods, fruits, wells, productivity
 
Description An Investigation on “Value added products of aonla (Emblica officinalis Gaertn.) cv. NA-7 blended with pineapple (Annanas comosus) cv. Queen” was conducted during the year 2010 and 2011. It was carried out at the Post Graduate and Post Harvest Technology Laboratory, Department of Horticulture, N.M. College of Agriculture, Navsari Agricultural University, Navsari. Prepared the three different value added products from aonla and pineapple blending i.e. jam, murabba and nectar. The chemical compositional and sensory characters were studied at an interval of two months up to 12 months i.e. 0, 2, 4, 6, 8, 10 and 12 months of storage period at room temperature.
The overall results of fruit jam product indicate that T2 (aonla:pineapple, 50:50) as well as T1 (aonla:pineapple, 25:75) blending proportion were equally best in higher level of chemical constituents viz. total soluble solid and acidity. While only T2 (aonla:pineapple, 50:50) was highest in respect to total sugars, reducing sugars and non reducing sugars. However all chemical constituents were found with increasing trend up to 10
months thereafter decreasing trend during storage. The T4 (aonla:pineapple, 100:0) blending proportion recorded highest level of ascorbic acid and it decreased during storage. The lowest retention was found in T4 (aonla:pineapple, 100:0) in respect to total soluble solid, acidity, total sugars, reducing sugars and non reducing sugars except ascorbic acid which was found in T5 (aonla:pineapple, 0:100). In respect to sensory characters T2 (aonla:pineapple, 50:50) as well as T1 (aonla:pineapple, 25:75) blended fruit jam were found best having higher score pertaining to texture, taste, flavour and overall acceptability except colour which was best acceptability found in T5 (aonla:pineapple, 0:100). All sensory characters were found decreasing during storage. The lowest acceptability was found in T4 (aonla:pineapple, 100:0) blended product in respect to colour, taste, flavour and overall acceptability except texture which was lowest in T5 (aonla:pineapple, 0:100) during storage period. Considering above chemical as well as sensory characters of product T2 (aonla:pineapple, 50:50) and T1 (aonla:pineapple, 25:75) were better than rest of the blended products i.e. sole fruit jam of aonla and pineapple.
The overall results of murabba indicate that T2 (aonla:pineapple, 3:2) was equally good with T3 (aonla:pineapple, 2:3) blending proportion was found best in higher level of chemical constituents in respect to total soluble solid, acidity and reducing sugars except total sugars and non reducing sugars which were in only T2 (aonla:pineapple, 3:2) proportion. Increasing trend in all chemical constituents was found up to 10 months and
thereafter decreased in 12 month. While T5 (aonla:pineapple, 1:0) contained higher level of ascorbic acid which showed decreasing trend throughout the storage period. The lowest level of chemical constituents was found in T5 (aonla:pineapple, 1:0) in respect to TSS, acidity, total sugars, reducing sugars and non reducing sugars except ascorbic acid which was lowest in T6 (aonla:pineapple, 0:1) proportion. Looking based on the sensory characters T2 (aonla:pineapple, 3:2) as well as T3 (aonla:pineapple, 2:3) blended murabba were best in respect to higher acceptability score viz. colour, texture, taste, flavour and overall acceptability among all the products. All sensory characters showed decreasing trend up to 12 months storage. The lowest score were found in T5 (aonla:pineapple, 1:0) for colour, taste, flavour and overall acceptability except texture which was found lowest in T6 (aonla:pineapple, 0:1) treatment. Considering all the above, overall characters T2 (aonla:pineapple, 3:2) and T3 (aonla:pineapple, 2:3) proportion blended murabba were found superior than sole fruit and rest of the blended murabba.
The aonla and pineapple blended nectar proportion of T2 (aonla:pineapple, 3:2) was found significantly highest in respect to total soluble solid and non reducing sugars. However T2 (aonla:pineapple, 3:2) as well as T3 (aonla:pineapple, 2:3) were found equally good and reported higher level of acidity, total sugars and reducing sugars. All chemical constituents were found to have increasing trend during storage. The T5 (aonla:pineapple, 1:0), T1 (aonla:pineapple, 4:1) and T2 (aonla:pineapple, 3:2) were at par with higher level of ascorbic acid. However, it decreased
during storage. The proportion of T5 (aonla:pineapple, 1:0) was found lowest in respect to all chemical constituent except ascorbic acid, which was found in T6 (aonla:pineapple, 0:1) treatment. In sensory evaluation T2 (aonla:pineapple, 3:2) and T3 (aonla:pineapple, 2:3) were found equally good in respect to texture, taste, flavour and overall acceptability except colour which was found best in T6 (aonla:pineapple, 0:1) and T4 (aonla:pineapple, 1:4). All sensory characters exhibited decreasing trend during storage. The lowest level of sensory characters were found in T5 (aonla:pineapple, 1:0) except texture which was found in T6 (aonla:pineapple, 0:1). Considering above, T2 (aonla:pineapple, 3:2) and T3 (aonla:pineapple, 2:3) were found best blending proportions for nectar. Moreover, no sedimentation was observed in nectar until 12 months of storage.
No microbial growth was observed in all three products during storage. The cost of production of aonla and pineapple blended jam was found maximum in T5 i.e (aonla:pineapple, 0:100) with low benefit: cost ratio, while lowest in T4 i.e. (aonla:pineapple, 100:0) with high benefit: cost ratio. As well as, in case of aonla and pineapple blended murabba and nectar the cost of production were found maximum in T6 i.e (aonla:pineapple, 0:100) with low benefit: cost ratio, while lowest in T5 i.e. (aonla:pineapple, 100:0) with high benefit: cost ratio.
According it may be suggested that for preparation of jam, 50:50 proportion of aonla and pineapple blend may be used while for murabba and nectar preparation, 3:2 proportion of aonla and pineapple blend should be adopted.
 
Date 2016-04-29T08:59:17Z
2016-04-29T08:59:17Z
2012-06
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/65648
 
Language en
 
Format application/pdf
 
Publisher Navsari Agricultural University, Navsari