Storage study of Aonla

The candy prepared from Ginger extract (10 ml/lit) treatment retained maximum amount of ascorbic acid, and non-reducing sugar and appreciable amount of acidity, reducing sugars, total sugars, and total phenol and observed minimum changes in total soluble solids than rest of the treatments and their increasing trend with advancement of storage period upto 180 days was recorded under ambient condition. On the other hand, candy prepared from Ginger extract (10 ml/lit) had low browning (0.11 OD) and highest organoleptic (8.

15p chauchaungayxua10 19-03-2021 14 1   Download

The present study was undertaken to standardize the optimum process for osmotic dehydration of aonla and to evaluate the nutritional and organoleptic quality during processing and storage.

6p cothumenhmong9 18-01-2021 14 1   Download

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

The present study was conducted to standardize appropriate combination of aonlapapaya blends for preparation of jam and chutney, and to evaluate the changes in chemical constituents and overall acceptability of the products during storage. Jam and chutney prepared from 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 ratio of aonla:papaya pulp were analyzed for changes in chemical constituents and overall acceptability at monthly interval during three months storage.

7p quenchua4 06-04-2020 26 4   Download

The present study highlights different constraints perceived by tribal aonla growers in adoption of recommended aonla production technology. The study was carried out in purposively selected Jhadol Panchayat Samiti from out of the three tribal Panchayat samities of Udaipur district of Rajasthan. The quantitative and qualitative data were collected through interview schedule, discussion, observation and available secondary sources. A list of constraints was prepared and divided in four major categories viz., technical, economical, storage, marketing and general constraints.

6p trinhthamhodang3 12-02-2020 17 0   Download