Effect of processing methods on keeping quality of aonla (Emblica officinalis Gaertn.) preserve


Citation

Priya M. D, . and Khatkar B.S, . Effect of processing methods on keeping quality of aonla (Emblica officinalis Gaertn.) preserve. pp. 617-622. ISSN 22317546

Abstract

Effect of different treatments and storage (90 days) on various physicochemical sensory and microbial properties of aonla preserve was investigated. TSS pH reducing sugars total sugars and browning of the preserves increased during storage irrespective of different methods employed for preparation of the preserves. Moisture ascorbic acid tannin and titratable acidity of the preserves decreased during storage in all the samples. The no-cooking method� at sugar syrup of 70B was found most effective in retention of ascorbic acid and tannins in the preserves and showed low microbial-load. Preserves with initial sugar concentration of above 60B can be stored safely at room temperature for 90 days.


Download File

Full text available from:

Abstract

Effect of different treatments and storage (90 days) on various physicochemical sensory and microbial properties of aonla preserve was investigated. TSS pH reducing sugars total sugars and browning of the preserves increased during storage irrespective of different methods employed for preparation of the preserves. Moisture ascorbic acid tannin and titratable acidity of the preserves decreased during storage in all the samples. The no-cooking method� at sugar syrup of 70B was found most effective in retention of ascorbic acid and tannins in the preserves and showed low microbial-load. Preserves with initial sugar concentration of above 60B can be stored safely at room temperature for 90 days.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Sensory evaluation
AGROVOC Term: Processing
AGROVOC Term: Microbial contamination
AGROVOC Term: Physicochemical properties
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/21774

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.