Vol. 7, Issue 2 (2018)

Author(s):
NS Thakur, Nancy Thakur, Hamid and Abhimanyu Thakur

Abstract:
Wild aonla is a fruit which has got great commercial importance due to higher amount of anti-oxidants such as vitamin C (598.32 mg/100 g) and total phenols (15.98 mg/g). In the present study syrup was prepared from wild aonla juice and quality evaluation was carried out during six months of storage. Different combinations of juice (25%, 30%, 35% and 40%) and TSS (65 ^oB and 70 ^oB) were tried to standardize proper combination for the development of syrup. Out of 8 different treatment combinations of juice and TSS tried, syrup with 35 per cent juice, 65 ^oB TSS and 1.80 per cent acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The standardized recipe (T₃) of syrup contains higher ascorbic acid content (180.71 mg/100 g), reducing sugars (44.28%), total sugars (61.98%) and higher total phenols (5.49 mg/g) with highest sensory scores for colour (8.15), body (8.00), taste (8.31), aroma (8.12) and overall acceptability (8.10). The syrup prepared by following the best selected recipe was packed in glass and PET bottles and stored for six months under ambient (20-25 ^oC) and refrigerated temperature (4-7 ^oC) conditions. However, the changes in the quality characteristics of the syrup were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.