Asian Journal of Dairy and Food Research, volume 33 issue 1 (march 2014) : 67-70

STUDY OF ORAGANOLEPTIC QUALITY ON AONLA MURABBA DURING STORAGE

K.K. Patel, Rajesh Gupta, Venkata Satish Kuchi*

Affiliations

¹Department of Post Harvest Management, K.N.K. College of Horticulture, Mandsaur-458 001, India

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First Online |
doi 10.5958/j.0976-0563.33.1.014

Cite article:- Patel K.K., Gupta Rajesh, Kuchi* Satish Venkata (2024). STUDY OF ORAGANOLEPTIC QUALITY ON AONLA MURABBA DURING STORAGE. Asian Journal of Dairy and Food Research. 33(1): 67-70. doi: 10.5958/j.0976-0563.33.1.014.

ABSTRACT

Firm mature fruits of three aonla cultivars; Kanchan, Chakaiya and NA-7 were selected for the preparation of murabba. Each variety was pretreated with water (control), salt 2%, alum 2% and salt+alum 2% to evaluate the optimum pretreatment for murabba preparation. Murabba samples were analyzed for oraganoleptic quality during storage for six months. Variety NA-7 with salt+alum @ 2% proved to be best. Sensory seores decreased and texture improved during the storage.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

STUDY OF ORAGANOLEPTIC QUALITY ON AONLA MURABBA DURING STORAGE

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