STUDY OF ORAGANOLEPTIC QUALITY ON AONLA MURABBA DURING STORAGE

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

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 (2025). 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

Durrani, A.S. and Verma, S. (2011). Preparation and quality evalution of honey aonla murabba. Journal of Industrial Rese Techn. 1(1): 40-45.
Geetha, N.S., Suriender Kumar, Sandooja, J.K. and Rana, G.S. (2006). Effect of osmotic concentration process on biochemical characteristics of aonla preserve during storage. Haryana J. Hortic. Sci, 35(3&4): 242-244.
Goyal, R.K., Patil, R.T., Kingsly, A.R.P., Walia, Himanshu and Kumar, Pradeep. (2008). Status of postharvest technology of aonla-A review. American J. of Food Technology. 3 (1): 13-23.
Kumar, Sanjeev and Singh I.S. (2001). Storage studies of aonla fruit products at ambient temperature. Prog. Horti. 33(2): 169-173.
Manivasagan, S., Rana, G.S., Kumar, Surinder and Joon, M.S. (2006). Qualitative changes in karonda (Carissa carandas Linn.) candy during storage at room temperature. Haryana J. Hortic Sci. 35 (1&2):19-21.
Mehta, Anjali, Ranote, P.S. and Bawa, A.S. (2005). Processing of kandi lemon (Galgal) peel waste for candy making. Indian. Fd. Pack., 54: 67-74.
Ranganna, S. (1978). Manual of Analysis of Fruit and Vegetable Products. Tata McGraw-Hill Publisher, New Delhi.
Sahu, G.D., Singh, P and Singh, A.K. (2010). Studies on the physico-chemical changes in aonla preserve (murabba) of three cultivars during storage. Res J. of Agric Sci. 1(4):419-425.
Singh, I.S., Pathak, R.K., Dwivedi, R. and Singh, H.K. (1993). Aonla production and post harvest technology (Bulletin), Dept. of Horti., N.D. University of Agric. & Technology, Faizabad, U.P. p-25.
Singh, N., Saini, A and Gupta, A.K. (2007). Nutritional quality of osmotically dehydrated aonla (Emblica officinalis Gaertn) fruit segments. Indian J. Agric. Biochem. 20(2), 89-91.
Tripathi, V.K., Singh, M.B. and Singh, S. (1988). Studies on comparative compositional changes in different preserved products of aonla (Emblica officinalis Gaertn.) var. Banarasi. Indian Food Packer, 42(4): 60-66.

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[
durrani_2011] Durrani, A.S. and Verma, S. (2011). Preparation and quality evalution of honey aonla murabba. Journal of Industrial Rese Techn. 1(1): 40-45.

[2] Geetha, N.S., Suriender Kumar, Sandooja, J.K. and Rana, G.S. (2006). Effect of osmotic concentration process on biochemical characteristics of aonla preserve during storage. Haryana J. Hortic. Sci, 35(3&4): 242-244.

[3] Goyal, R.K., Patil, R.T., Kingsly, A.R.P., Walia, Himanshu and Kumar, Pradeep. (2008). Status of postharvest technology of aonla-A review. American J. of Food Technology. 3 (1): 13-23.

[4] Kumar, Sanjeev and Singh I.S. (2001). Storage studies of aonla fruit products at ambient temperature. Prog. Horti. 33(2): 169-173.

[5] Manivasagan, S., Rana, G.S., Kumar, Surinder and Joon, M.S. (2006). Qualitative changes in karonda (Carissa carandas Linn.) candy during storage at room temperature. Haryana J. Hortic Sci. 35 (1&2):19-21.

[6] Mehta, Anjali, Ranote, P.S. and Bawa, A.S. (2005). Processing of kandi lemon (Galgal) peel waste for candy making. Indian. Fd. Pack., 54: 67-74.

[7] Ranganna, S. (1978). Manual of Analysis of Fruit and Vegetable Products. Tata McGraw-Hill Publisher, New Delhi.

[8] Sahu, G.D., Singh, P and Singh, A.K. (2010). Studies on the physico-chemical changes in aonla preserve (murabba) of three cultivars during storage. Res J. of Agric Sci. 1(4):419-425.

[9] Singh, I.S., Pathak, R.K., Dwivedi, R. and Singh, H.K. (1993). Aonla production and post harvest technology (Bulletin), Dept. of Horti., N.D. University of Agric. & Technology, Faizabad, U.P. p-25.

[10] Singh, N., Saini, A and Gupta, A.K. (2007). Nutritional quality of osmotically dehydrated aonla (Emblica officinalis Gaertn) fruit segments. Indian J. Agric. Biochem. 20(2), 89-91.

[11] Tripathi, V.K., Singh, M.B. and Singh, S. (1988). Studies on comparative compositional changes in different preserved products of aonla (Emblica officinalis Gaertn.) var. Banarasi. Indian Food Packer, 42(4): 60-66.

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STUDY OF ORAGANOLEPTIC QUALITY ON AONLA MURABBA DURING STORAGE

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