National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was carried out on preparation and characterization of value added herbal beverage of aonla (Emblica officinalis Garetn.) cv. NA-6 in Department of Horticulture, Naini School of Agriculture, SHUATS, Allahabad in the year 2016-2017. The experiment was laid out in Complete Randomized Design (CRD) with three replication and nine treatments. The concept was formulation of herbal anola ready-to-serve beverage with three levels of each cardamom, ginger and tulsi as additives. The product was stored in well sterilized glass bottles of 200 ml in post-harvest laboratory at ambient conditions and data was collected from initial day to 90 days on the basis of its physico-chemical properties i.e. TSS (oBrix), Ascorbic acid (mg/100g), Titrable Acidity (%), pH and Total sugars (%). It was found that there was a significant increase in the values of TSS, and pH and total sugar content while acidity and ascorbic acid content of the beverage decreased with time in all the treatments. The shelf life of the product was found to be in good condition upto 90 days.
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