Preparation of Aonla beverages

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Study on preparation and characterization of value added herbal beverage of Anonla (Emblica officinales Gaertn.) cv. NA-6

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.

7p caygaocaolon8 07-11-2020 9 1 Download

Standardization and storage study of Aonla (Emblica officinalis Gaertn) based blended ready-to-serve beverages

The present study was conducted with comprised six levels of recipe, three blending ratio, 9 treatments with ginger juice (2%) and 9 treatment without ginger juice {aonla: lime (25:75, 50:50 and 75:25), aonla: orange (25:75, 50:50and 75:25), aonla: pomegranate (25:75, 50:50 and 75:25)with ginger juice aonla: lime: ginger (25:73:2,50:48:2 and75:23:2), aonla: orange: ginger (25:73:2, 50:48:2 and 75:23:2), aonla: pomegranate: ginger (25:73:2, 50:48:2 and 75:23:2) and one control (100% aonla juice)+ acidity (0.

10p cothumenhmong7 08-09-2020 11 1 Download