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“STUDIES ON PROCESSING TECHNOLOGY AND SHELF LIFE OF VALUE ADDED PRODUCTS OF AONLA (Emblica officinalis Gaertn.)”

KrishiKosh

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Title “STUDIES ON PROCESSING TECHNOLOGY AND SHELF LIFE OF VALUE ADDED PRODUCTS OF AONLA (Emblica officinalis Gaertn.)”
 
Creator Sahu, Ghanshyam Das
 
Contributor Singh, Dr. prabhakar
 
Subject storage, fruits, acidity, vitamins, sugar, preservation, food preservation, jams, productivity, pickles
 
Description The present investigation entitled “Studies on processing technology and shelf life of value added products of aonla (Emblica officinalis Gaertn)” was carried out at Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh during the year 2004-05 and 2005-06. For the present investigation, the first experiment conducted and experiment consisted of 18 treatments, which were replicated three times under complete randomized design. In this experiment aonla fruits of three cultivars (Banarasi, NA-7 and NA-10) were treated with salt (5.0 per cent), alum (5.0 per cent), lime (5.0 per cent), ethephon (1000 ppm) and salt + alum (5.0 per cent) for 48 hours. The chemical changes were analysed in fresh aonla fruits, after pricking and after treatments/ curing. The treatment of Banarasi aonla fruits with salt + alum recorded the maximum. TSS (15.31 per cent), ascorbic acid (588.77 mg/100 g), tannin (7.764 per cent) and while minimum acidity (7.705 per cent), at the end of curing period. The second experiment consisted of 18 treatments, which were replicated three times under split plot design. In this experiment aonla fruits of three cultivars (Banarasi, NA-7 and NA-10) were used to investigate the quality and shelf life of aonla preserve during storage. Physico-chemical changes in aonla preserve were analysed prior to storage and during storage of 30 day intervals. The preserve of Banarasi aonla cultivar treated with salt + alum proved to be superior recording the maximum TSS (57.90 per cent), ascorbic acid (208.50 mg/100 g), reducing (53.67 per cent), total sugar (56.71 per cent) and while, at par acidity (5.25 per cent) at the end of storage period i.e., six months. The organoleptic score (6.80/10.00) and colour score (8.00/10.00) were also found ideal at the end of storage period i.e., five months under room condition.
In other experiments (III, IV and VI) the jam, candy and pickle of Banarasi, NA-7 and NA-10 cultivars of aonla were prepared. All the three experiments consisted of three treatments and each treatment was replicated three times under split plot design. Storage of products (jam, candy and pickle was done under room condition. The effect of various
treatments on physico-chemical changes in jam was analysed at 30 days intervals and Banarasi aonla jam was found to be excellent in quality by recording the ideal TSS (57.82 per cent), ascorbic acid (109.00 mg/100 g), reducing sugar (45.65 per cent), total sugar (52.14 per cent), organoleptic score (6.81/10.00), colour score (6.19/10.00) and appearance score (6.91/10.00) with lowest acidity (6.64 per cent) at the end of storage period i.e., five months. The physico-chemical parameters in candy of three aonla cultivars before and during storage were analysed at 30 days intervals. The results indicate that the Banarasi aonla candy contained the highest TSS (62.01 per cent), ascorbic acid (26.00 mg/100 g) reducing sugar (42.03 per cent), total sugar (56.77 per cent), organoleptic score (6.50/10.00), colour score (6.87/10.00) and appearance score (8.13/10.00) with minimum acidity (5.10 per cent) at the end of storage period i.e., five months. Similarly, physico-chemical changes in aonla pickle of three cultivars were analysed before and during storage at 30 days intervals. The Banarasi aonla pickle was found to possess good quality because the highest TSS (46.64 per cent), ascorbic acid (150.03 mg/100 g), reducing sugar (46.20 per cent) total sugar (52.84 per cent), organoleptic score (7.79/10.00), colour score (6.62/10.00) and appearance score (7.17/10.00) with an acidity (7.67 per cent) at the end of storage period i.e., five months. In V experiment the fruit pulp of three cultivars (Banarasi, NA-7 and NA-10) of aonla was treated with four chemical preservatives (KMS @ 500 & 1000 ppm, SB @ 500 & 1000 ppm). The experiment comprised 15 treatments which were replicated three times under split plot design. The treated aonla fruit pulp was stored under room condition. The effect of various treatments on chemical changes in aonla pulp was analysed at 15 days interval by recording the observation on different parameters. The treatment SB 1000 ppm + Banarasi proved to be the best by recording maximum retention of vitamin „C‟ (122.26 mg/100 g), TSS content (17.77 per cent), tannin/astringency content (7.74 per cent) with acidity (4.24 per cent) at end of storage period i.e., 75 days. On the basis of findings of the present investigation it can be recommended that processors/manufactures can use alum or mixture of salt + alum @ of 5 per cent to remove the astringency in aonla fruits. For the preparation of value added products such as preserve, jam, candy and pickle. Banarasi cultivar of aonla can be preferred over NA-7 and NA-10 cultivars. Aonla fruits in the form of pulp can be preserved or stored for at least 75 days with the help of sodium benzoate @ 1000 ppm for preparation of various value added products in future.
 
Date 2016-02-09T11:05:05Z
2016-02-09T11:05:05Z
2007
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64222
 
Language en
 
Format application/pdf
 
Publisher Indira Gandhi Krishi Vishwavidyalaya, Raipur