THESIS ON AONLA

Acidity and pH, of juice from aonla fruits of NA-7 variety, extracted using cold and hot methods, were 2. Chemical analysis Chemical composition of fresh aonla juice is given in Table 2. Ascorbic acid content of sample was determined by visual titration method [5] using 2,6 dichlorophenol indophenol. Thermal processing of aonla Emblica officinalis Gaertn. This might be due to conversion of polysaccharides into sugars during hydrolysis process. Indian Food Packer, 57 6: The samples were immediately taken out and cooled to room temperature using tap water.

The fruit is highly acrid, cooling, refrigerant, diuretic and laxative, hence used for treating common cold, gastric troubles, chronic diarrhoea and dysentery, headache, constipation, enlarged liver, diabetes, bronchitis, jaundice, fever, etc. Please use this identifier to cite or link to this item: The fresh fruits are generally not consumed due to their high astringency but it has got great potential in processed forms. TempXchanger, Vadodara , a power operated continuous flow type machine for production of pulverized fruits. The hardness was found to be less in treatment S2T2M3

Eighteen treatment combinations were taken in factorial combined randomized design with three replications. Candy was prepared by combining these treatments.

Indian Food Packer, 30 1: Storage studies of pressed juice from amla Phyllanthus emblica. The aonla cultivar Chakaiya was found most ideal for the preparation of aonla beverages.

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thesis on aonla

A tablespoonful each of fresh aonla juice and honey mixed together forms a very valuable medicine for the treatment of several ailments like tuberculosis of lungs, asthma, bronchitis, scurvy, diabetes, anemia, weakness of memory, cancer, tension, influenza, cold, loss and grayness of hair, etc. The highest springiness value 1. Enter the email address you signed up thrsis and we’ll email you a reset link.

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thesis on aonla

Morever, adhesiveness was found to be highest in treatment S2T2M1 i. Studies on post harvest technology of aonla Emblica Officinalis Gaertn. Aonla fruit aknla sugars like fructose, glucose and sucrose [14]. Journal of Food Science and Technology, 30 3: The maximum gain period in fruits of aonla in all the cultivars were in between days of fruit growth. However, aonla fruits are processed into a number of food products like preserve, jam, jelly, candy, toffee, pickle, sauce, squash, juice, RTS beverage, cider, shreds, dried powder, etc.

(PDF) Physico-chemical Properties of Aonla Fruit and Juice | Editor CSRL –

The pH of aonla juice was determined by using digital pH meter Make: Introduction Indian gooseberry Emblica officinalis Gaertn. However, acidity value of 0. The total soluble solids content of the aonla juice was directly measured by using digital hand refractometers Make: Tannin content of fresh juice was found to oj 1. The fresh fruits are generally not consumed due to their high tuesis but it has got great potential in processed forms.

Effects of blanching and lye peeling on the quality tehsis aonla candy. Gradual decline in tannin during storage might be due to their condensation into brown pigments. The present investigation tnesis carried with a view to asses the fruit growth pattern of some aonla cultivars, shelf-life of aonla fruits and processing technology of aonla beverages, during the year and ; in Department of Horticulture, IGAU, Raipur.

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Standardization of grinding and cooking parameters for kajukatli production. The steam blanching of aonla fruits was carried out in the steam autoclave Make: Show full item record. Later, the growth was in general slow or non significant. Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

Preparation of aonla juice based carbonated health drink. Tannin content of the fresh juice was higher 1.

KrishiKosh (कृषिकोश)

Acidity and pH, of juice from aonla fruits of NA-7 variety, extracted aonl cold and hot methods, were 2. The fruit is highly acrid, cooling, refrigerant, diuretic and laxative, hence used for treating common cold, gastric troubles, chronic diarrhoea and dysentery, headache, constipation, enlarged liver, diabetes, bronchitis, jaundice, fever, etc. The treatment S1T2M2 showed the highest values for hardness Effect of pre-drying treatments and drying methods on physico-nutritional quality of dehydrated aonla shreds.

thesis on aonla