Sensory Evaluation of Different Value Added Products of Aonla (Emblica officinalis G.) during Storage

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. It was studied about the preparation of various value added products such as aonla toffee, with beverages like nectar and squash. Observations were recorded up to storage period of six months at ambient conditions. This study is analyzed in a completely randomised design with three replications. Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavour. It has been noticed that the overall acceptability of processed products have been found significant with the storage intervals such as 30, 60, 90 and 120 days. As far as 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.