THESIS ON AONLA
Treatment T18 showed maximum values during storage period for all organolaptic qualities and reported highly acceptable at the time of preparation and during storage period, this is due to the high concentration of sugar solution, longer dipping time and use of cabinet dryer in comparison to other treatments. The fresh fruits are generally not consumed due to their high astringency but it has got great potential in processed forms. Physico-chemical properties of Chakiya variety of Amla Emblica officinalis and effect of different dehydration methods on quality of powder. The aonla cultivar Chakaiya was found most ideal for the preparation of aonla beverages. Screw type juice extractor is a power operated continuous extractor, consisted of a reinforced stainless steel tapered screen of size 2 mm, enclosing a large bore screw with narrow clearance between the screw and the screen.
There are two levels of sugar syrup concentrations i. Log In Sign Up. Whereas, reported reducing and total sugars of aonla juice of NA-7 variety, extracted using cold method and hot method, were 5. TSS, reducing and total sugars of the juice were found to be Average weight of whole fruit, pulp and seed were Author:
The machine consisted of a hopper, drum consisting of teeth and hammer, 2 mm sieve, discharge chute and power transmission system. Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.
Color of the fresh juice has highest sensory score 7. Remember me on this computer. Candy was prepared by combining these treatments. Reducing and total sugars of the fresh juice were found 7. KTC Corporation publications, Ahmedabad. Thermal processing of aonla Emblica officinalis Gaertn.
African Journal of Food Science, 3 Help Center Find new research papers in: TSS, reducing and total sugars of the juice were found to be Skip to main content. Acidity of fresh aonla juice was 2.
Eighteen treatment combinations were taken aonlla factorial combined randomized design with three replications.
(PDF) Physico-chemical Properties of Aonla Fruit and Juice | Editor CSRL –
The fruit is used in the preparation of various ayurvedic tbesis like chavanprash, triphala, etc. Average weight of whole fruit, pulp and seed were The sensory score were thdsis the range 7 – 8 in 9 point hedonic scale which indicates that fresh aonla juice from Anand Aonla II variety had good acceptance in respect of all sensory attributes. Determination of physico-chemical properties of the fruit may play an important role in design and development of various food processing equipment.
Effects of blanching and lye peeling on the quality of aonla candy. It includes average diameter thesls The pH of aonla juice was determined by using digital pH meter Make: However, reducing and total sugars in the fresh juice from Anand Aonla II variety were higher as Morever, adhesiveness was found to be highest in treatment S2T2M1 i.
TempXchanger, Vadodaraa power operated continuous flow type machine for production of pulverized fruits. Studies on post harvest technology of aonla Emblica Officinalis Aknla. Aonla fruit, aonla juice, fruit commonly known as aonla is one of the oldest minor fruit of India.
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The maximum gain period in fruits of aonla in all the cultivars were in between days of fruit growth. Studies on development and storage quality evaluation of vitamin C rich syrup prepared from wild aonla Phyllanthus emblica L.
Ascorbic acid content of thesjs was determined by visual titration method  using 2,6 dichlorophenol indophenol. Enter the email address you signed up with and we’ll email you a reset link.
Effect of pre-drying treatments and drying methods on physico-nutritional quality of dehydrated aonla shreds. Microbial analysis The microbiological quality in terms of the total plate count, coliform count and yeast and mould count of fresh aonla juice sample is presented in Table 3. During storage period there is significant decrease was observed in titrable acidity, ascorbic acid and tannins whereas TSS was increased in aonla candy.
However, acidity value of 0. Nova Digital, Ahmedabad consisted of stainless steel chamber with lid, paddle lifting device and basket made up of thick stainless steel rods. Sensory analysis of juice sample was carried out on the basis of color, taste, aftertaste, flavor and overall acceptability using 9 point hedonic scale .