Vol. 9, Issue 2 (2020)

Author(s):
Rasika D Dhumal, CD Pawar, Sonali P Pawaskar, AV Bhuwad and YR Parulekar

Abstract:
An experiment was conducted in completely rsandomized design. Aonla juice was extrated with seven different juice extraction methods. Clear Juice obtained after sedimentation and siphoning was used for syrup preparation. Aonla syrup was filled in 200ml glass bottle and stored at ambient temperature (24-30 °C). Observations were recorded at every 2 months interval for quality parameters microbial count and sensory. Syrup prepared from treatment T₆ (Juice extraction by shredding the fruits, heating (80 ºC for 5 minutes) with water (1:0.50) and pressing in basket press, then addition of 10 per cent water in pulp residue and heating (80 ºC for 5 minutes) and pressing in basket press) recorded maximum overall acceptability score (7.30) and higher benefit: cost ratio (2.24).