Consistency of aonla candy for better immunity

International Journal of Advances in Agricultural Science and Technology, 2021

The product Aonla (Emblica officinalis Geartn), the king of arid fruits, popularly known as “Indian gooseberry”, is a small-sized minor subtropical fruit grown widely in North India. India ranks first in the world in aonla area and production volume. It is considered to be a “wonder fruit for health” because of its unique properties. Uses. Aonla fruit is very useful in treating many diseases such as diabetes, cough, asthma, bronchitis, headache, dyspepsia, colic, flatulence, skin diseases, leprosy, jaundice, scurvy, diarrhoea and cancer. Packaging. Different packaging materials such as nylon net, perforated polyethylene bags, ventilated corrugated fibre boxes, gunny bags, wooden crates, etc., can be used for prolonging the storage life of fruit. Storage. Refrigerated storage helps in enhancing the storage life of fruit. Value addition. There are numerous products such as aonla squash, candy, jam, chutney, etc., which are pre- pared from aonla fruit. Inclusion of these products in th...

Journal of Pharmacognosy and Phytochemistry, 2017

The present investigation was executed at the Laboratory of Department of Post-Harvest Technology, College of Horticulture and forestry, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad (U.P.) India during the year 2015-16. In the experiment changes during storage of flavored candy of aonla fruit was studied. Result of present studies indicated that aonla fruit of cv. Chakaiya had organoleptic evaluation was done to assess the quality of aonla candy made from different concentration of ginger extract. The data on overall ranking of sensory traits which were obtained by addition of score awarded to different sensory traits reveal that treatment of T5 (ginger extract @ 5% in sucrose syrup) was rated like extremely with significantly higher points as compare to other treatments. Therefore, T5 treatment candy was packed in LDPE packet, plastic jar and glass jar for the storage studies. Storage studies indicated that LDPE packet was better in comparison to glass ...

Madras agricultural journal, 2013

The deficiency of Vitamins 'C' leads to scurvy disease. Aonla fruit is available only for a short period and is highly perishable in nature. It is not consumed as fresh fruit due to its high acidic and astringent taste. Hence it's processing and storage is essential. A number of processed products are prepared from aonla fruits to improve their acceptability and exploit nutritional qualities . Among the different products, aonla preserves and candy needs segmentation process, where in the segments of aonla are separated mostly by heat pretreatment. Boiling in hot water is the most common method used for segmentation of aonla . Microwave heating could also be used as source of heating leading to segmentation . It is reported that prolonged brine treatment of aonla destroyed the ascorbic acid content to an extent of 93 per cent . Sample preparation: Fruits of three aonla cultivars, namely Krishna, Kanchen and Chakaiya

International Journal of Current Microbiology and Applied Sciences, 2017

Journal of Applied and Natural Science

The main objective of the study was to standardize enrichment of aonla pulp to develop fruit bars. The experiment was laid out in Completely Randomized Design (CRD) with 10 treatments. Aonla pulp was blended with 25 to 75% of different fruit (mango, papaya and jackfruit) pulp viz. Aonla pulp, Aonla with mango, papaya and jackfruit in different proportion of 3:1, 1:1 and 1:3 each fruit respectively. The initial moisture content was higher in aonlapulp enriched with mango pulp in 1:3 proportions. Enrichment of aonlapulp with fruit pulp of mango, papaya and jackfruit reduced the ascorbic acid, titratable acidity and tannin content of the resultant fruit bars compared to that from pure aonla pulp, which is an indication in the reduction of astringency. Enrichment also resulted in an increase in total soluble solids, reducing, non-reducing and total sugars of the resultant fruit bars. Enrichment of aonla pulp with fruit pulp of provitamin A rich fruits like mango, papaya and jackfruit sh...

Journal of Food Science and Technology, 2016

Phenolic content, antioxidant activities and antimicrobial activities of methanolic, ethanolic and ethyl acetate extracts of five different varieties of aonla (Emblica officinalis) fruits as well their powders were evaluated. Total polyphenolic content in fresh aonla fruit extracts varied from 70.6 to 159.4 mg GAE/g and their EC 50 (effective concentration) values for antioxidant activity ranged from 46.72 to 359.7 lg/ml. Significant varietal difference were observed in antioxidant activity of the extracts of fresh aonla fruit and powder. Among the variety analyzed, Desi variety exhibited significantly higher TPC (total polyphenol content) and antioxidant activity in fresh as well as dried form in all the extracts. Methanolic extracts of various varieties had maximum TPC and antioxidant activity. Variety NA-7 showed high TPC and antioxidant activity. Almost, similar trend was observed among the extracts of aonla powders for TPC and AOA (antioxidant activity). A high positive correlation coefficient existed between TPC and AOA of different aonla extracts. All the extracts analyzed, exhibited a strong antimicrobial potential against E. coli, Salmonella typhi, Staphylococcus aureus and Candida albicans. This study suggests aonla as potential natural source of antioxidants and antimicrobial agents.

International Journal of Current Microbiology and Applied Sciences

The present investigation on aonla was conducted in Randomized Block Design (RBD) with four treatments, replicated thrice, considering one plant as a unit. The observations were recorded for physico-chemical characters of dropped aonla fruits in fresh condition. The maximum fruit length was observed in Krishna followed by NA-10 at the end of the maturity. Fruit diameter was recorded maximum in NA-10 followed by Krishna during the later stages of growth. Variety NA-10 had fruits with maximum fruit weight followed by Krishna in the later stages of growth. Maximum crude fibre percent was reported in variety NA-10 followed by Chakaiya in the advance stages of maturity. Fruits of variety Chakaiya were found to have maximum TSS percent followed by Krishna. Maximum acidity in the fruits was reported in Krishna at 90 days from the pea stage followed by Chakaiya. The acidity gradually increases up to 90 days from pea stage and later on decreases. Ascorbic acid content increases till the end of harvesting and maximum ascorbic acid was found in cultivar Krishna. Variety NA-10 reported highest dry weight and minimum moisture content followed by Krishna and Chakaiya in the advance stage of maturity, respectively.

IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 2017

This study was conducted with a view to find out the most suitable concentration of sugar for the preparation of aonla candy. In this research, six sets of aonla candy samples were made with varying syrup concentration (80 %, 70 %, 60 %, 50 % and 40 %) using sucrose and fresh aonla candy was used as control. The shelf-life stability of aonla candy was studied for 0 to 120 days at ambient temperature. The results obtained from the study revealed that moisture and total fiber content of aonla candy decreased with storage time while protein, fat, ash, total carbohydrate were increased. Ascorbic acid and total phenol content was found to decrease with increasing storage period. However, sufficient amount of ascorbic acid was retained in all samples. Titrable acidity was also increased with progressive increase of storage. Reducing sugar and total sugar was found to increase while non-reducing sugar decreased with the advancement of storage time. Almost all samples had good sensory in terms of colour, flavour, texture, taste and overall acceptability. On the basis of the results obtained in the present investigation, it can be drawn that application of various concentration of sugar syrup significantly affected the quality parameters of aonla candy.