International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 1 (2021)

Quality evaluation of value added products from Aonla


Karpagavalli B

Aonla (Emblica officinalis) belongs to the family Euphorbiaceae and is assigned for various properties in the Ayurveda - an Indian indigenous system of medicine. It is a rich source of ascorbic acid and various other bioactive components when compared to other fruits. The present study involves the quality evaluation of value added products from Aonla. Aonla juice, Aonla ready to serve (RTS) beverage, Aonla squash and Aonla candy were prepared by standard procedures. The formulated product was evaluated for various physico-chemical characteristics; bioactive compounds and total antioxidant activity using DPPH assay. Sensory evaluation was also carried out for the value added Aonla products. Among the products the antioxidant components were found maximum in juice followed by candy, squash and RTS. Aonla squash scored highest for overall acceptability followed by RTS, candy and juice. This fruit products with immense health benefits could be easily adopted for large scale production by the industry.
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How to cite this article:
Karpagavalli B. Quality evaluation of value added products from Aonla. International Journal of Food Science and Nutrition, Volume 6, Issue 1, 2021, Pages 10-13
International Journal of Food Science and Nutrition