STUDY OF ORAGANOLEPTIC QUALITY ON AONLA MURABBA DURING STORAGE

DOI: 10.5958/j.0976-0563.33.1.014    | Article Id: DR-824 | Page : 67-70
Citation :- STUDY OF ORAGANOLEPTIC QUALITY ON AONLA MURABBA DURING STORAGE.Asian Journal Of Dairy and Food Research.2014.(33):67-70
K.K. Patel, Rajesh Gupta and Venkata Satish Kuchi* newmoon_9@yahoo.com
Address : Department of Post Harvest Management, K.N.K. College of Horticulture, Mandsaur-458 001, India

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

Aonla Murabba Overall acceptability Pretreatments Varieties of aonla.

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