Organoleptic Evaluation of Aonla (Emblica officinalis G.) Ready-To-Serve during Storage
Ashwini Uikey *
Department of Fruit Science, College of Agiculture, Gwalior, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior (M.P.), India.
Bhavna
Department of Vegetable Science, College of Horticulture, Mandsaur, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior (M.P.), India.
Pranali Gawade
Department of Vegetable Science, Infotech Education Society, Bhopal (M.P.), India.
Purvi Gupta
Department of Fruit Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, (MH), India.
Pallavi Thakre
Department of Fruit Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, (MH), India.
Mrinalini Uikey
College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, (MH), India.
P.K.S. Gurjar
Krishi Vigyan Kendra, Morena, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior (M.P.), India.
R.S. Gurjar
DSO Green Ag Project Morena (M.P.), India.
*Author to whom correspondence should be addressed.
Abstract
A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya for preparation of aonla RTS. Hence an attempt was made to standardized non-alcoholic based products viz., ready-to-serve with different varieties. 9 hedonic scale, out of there. From the findings, Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavor. The overall acceptability of processed items has been found to be significantly higher with storage periods of 30, 60, 90, and 120 days. To overcome present national and international prohibitions on the use of chemical food additives in food processing and preservation, research into biological and plant-derived food additives has considerably increased. With respect to the sensory evaluation of different aonla products was concerned, the Laxmi and Chakaiya varieties are found to be superior for the purpose of the processing industry.
Keywords: Aonla, analyzing, aroma, flavor, ready-to-serve, processing, sensory evaluation, storage