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 |
The present investigation was executed at the Laboratory of Department of Post-Harvest Technology, College of Horticulture and forestry, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad (U.P.) India during in the year 2015-16. Experiment Physico-chemical composition of aonla fruit and evaluation of ginger extract concentration for preparation of aonla candy was studied, and found that aonla fruit of cv. Chakaiya had 33.59g average fruit weight, 8.80% stone content, 91.20% pulp, 3.19 cm length and 4.19 cm width. Cv. Chakaiya was found to contain 10.00% TSS, 2.25% acidity, 546.75mg/100g ascorbic acid, 2.60% reducing sugars, 2.23% non-reducing sugar, 4.83% total sugars and 160.56mg/100g total phenols. Organoleptic evaluation was done to assess the quality of aonla candy made from different concentration of ginger extract. The data on overall ranking of sensory traits which were obtained by addition of score awarded to different sensory traits reveal that treatment of ginger extract @ 5% in sucrose syrup was rated like extremely with significantly higher points as compare to other treatments.
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