Asian Journal of Dairy and Food Research, volume 35 issue 1 (march 2016) : 81-84

Study on effect of custard apple leaf extract on physico-chemical properties of aonla juice

Mundhe Sushilkumar S.*, Sawate Arvind R., Patil Bhanudas M., Kshirsagar Rajesh B., S.P. Kulkarni
1<p>Department of Food Engineering,&nbsp;College of Food Technology, VNMKV, Parbhani - 431 401, India</p>
Cite article:- S.* Sushilkumar Mundhe, R. Arvind Sawate, M. Bhanudas Patil, B. Rajesh Kshirsagar, Kulkarni S.P. (2016). Study on effect of custard apple leaf extract on physico-chemicalproperties of aonla juice . Asian Journal of Dairy and Food Research. 35(1): 81-84. doi: 10.18805/ajdfr.v35i1.9257.

The leaf extract was prepared by shade drying of leaves for 4-5 days, the dried leaves were pulverized and boiled in water bath with distilled water to get the liquid extract. Further the liquid extract was centrifuged and then supernatant was spray dried to get powdered extract. Sweetened aonla juice formulation was made with different proportion of custard apple leaf extract varying from 0 to 15 g in increasing order from control (0) to A1 (5g), A2 (10g) and A3 (15g) respectively. The prepared juices were analyzed for physico-chemical composition and sensory evaluation. The retention of quercetin [(a flavonol, is a flavonoid, in other words, a plant pigment with a molecular structure like flavone. It is found in fruits, vegetables, leaves and grains. It can be used as an ingredient in supplements, beverages, or foods having nutraceutical value. )] in aonla juice sample A1, A2, A3 was 15.20, 32.80 and 49.75 mg per 1000 ml. Sample A2 (10g custard apple leaf extract) scored highest score for overall acceptability was 8.8.

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