Value Addition of Aonla (Emblica officinalis) Murabba with Cardamom

Dharmendra Singh, Vijay Bahadur, Deena Wilson, Samir E. Ttopno, Anita Kerketta
2019 International Journal of Current Microbiology and Applied Sciences  
The present investigation entitled "Value addition of Aonla (Emblica officinalis) murabba with herbal product cardamom" was carried out in Post-Harvest Lab, Department of Horticulture, Sam Higginbottom University of Agriculture Technology and Sciences, during the winter season of the year 2018-2019. The experiment was laid out in CRD with 10 treatments and 3 replications for preparation of Aonla murabba. T 8 -(Cardamom 1.5%) + (Sugar 70%) proved to be the best in terms of TSS (58.0 °Brix),
more » ... (58.0 °Brix), ascorbic acid (114.3 mg/100g) (6.23), Acidity (0.657 %), Fibre % (9.2) and total sugar (55.5 %).Whereas T 6 [Apple cheese + Lemon grass extract (0.75%)] was proved to be best in terms of sensory score like Colour (8.1), flavor (7.3), texture (9.5) and Over All Acceptability (8.6) the maximum cost : benefit ratio was observe in treatment T 7.
doi:10.20546/ijcmas.2019.812.058 fatcat:qisle5soqrfezj5mtra7njeohi