Emblica officinalis) murabba with herbal product cardamom” was carried out in Post-Harvest Lab, Department of Horticulture, Sam Higginbottom University of Agriculture Technology and Sciences, during the winter season of the year 2018-2019. The experiment was laid out in CRD with 10 treatments and 3 replications for preparation of Aonla murabba. T8- (Cardamom 1.5%) + (Sugar 70%) proved to be the best in terms of TSS (58.0 °Brix), ascorbic acid (114.3 mg/100g) (6.23), Acidity (0.657 %), Fibre % (9.2) and total sugar (55.5 %).Whereas T6 [Apple cheese + Lemon grass extract (0.75%)] was proved to be best in terms of sensory score like Colour (8.1), flavor (7.3), texture (9.5) and Over All Acceptability (8.6) the maximum cost : benefit ratio was observe in treatment T7." /> Value Addition of Aonla (<em>Emblica officinalis</em>) Murabba with Cardamom
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NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:12, December, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Int.J.Curr.Microbiol.App.Sci.2019.8(12): 433-438
DOI: https://doi.org/10.20546/ijcmas.2019.812.058


Value Addition of Aonla (Emblica officinalis) Murabba with Cardamom

Dharmendra Singh*, Vijay Bahadur, Deena Wilson, Samir.E.Topno and Anita Kerketta

Department of Horticulture, Naini Agriculture Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj (UP), India
*Corresponding author
Abstract:

The present investigation entitled "Value addition of Aonla (Emblica officinalis) murabba with herbal product cardamom” was carried out in Post-Harvest Lab, Department of Horticulture, Sam Higginbottom University of Agriculture Technology and Sciences, during the winter season of the year 2018-2019. The experiment was laid out in CRD with 10 treatments and 3 replications for preparation of Aonla murabba. T8- (Cardamom 1.5%) + (Sugar 70%) proved to be the best in terms of TSS (58.0 °Brix), ascorbic acid (114.3 mg/100g) (6.23), Acidity (0.657 %), Fibre % (9.2) and total sugar (55.5 %).Whereas T6 [Apple cheese + Lemon grass extract (0.75%)] was proved to be best in terms of sensory score like Colour (8.1), flavor (7.3), texture (9.5) and Over All Acceptability (8.6) the maximum cost : benefit ratio was observe in treatment T7.


Keywords: Aonla fruit, TSS, Acidity, Total sugar, Flavor, Storage

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How to cite this article:

Dharmendra Singh, Vijay Bahadur, Deena Wilson, Samir. E. Ttopno and Anita Kerketta. 2019. Value Addition of Aonla (Emblica officinalis) Murabba with Cardamom.Int.J.Curr.Microbiol.App.Sci. 8(12): 433-438. doi: https://doi.org/10.20546/ijcmas.2019.812.058
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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