Vol. 12, Issue 8 (2023)

Author(s):
Sakshi Sharma, Hemant Kumar Panigrahi and Deepti Patel

Abstract:
Aonla is a minor sub-tropical deciduous fruit, which belongs to the family Euphorbiaceae. Aonla is a rich source of vitamin C next to barbadose cherry. It also contains vitamin A, vitamin B, iron, phosphorus, polyphenols and tannins in ample amount. Due to high astringency, aonla fruits are generally not preferred for fresh consumption, therefore, processing of aonla in to various value-added products such as RTS, nectar, squash, candy, preserve, jam and chyavanprash is the best alternative. The present investigation “Recipe standardization and sensory evaluation of fortified aonla nectar” was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, IGKV, Raipur (C.G) during the year 2021-2022. The research trial was carried out in Completely Randomized Design with 13 treatments combinations and 3 replications. Results with reference to sensory evaluation of fortified Aonla nectar unveiled that the treatment T₁₁ (50% Aonla + 48% Pomegranate + 2% Ginger) recorded maximum score for all the parameters i.e. colour/appearance, taste, flavor, aroma & overall acceptability. However, the minimum score for all the sensory parameters was registered under the treatment T₁₃ (100% Aonla).