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Short Communication

Storage Study of Blended Beverage of Aonla Prepared by Different Natural Oil/ Extract with the Utilization of Waste Syrup of Aonla Candy

RAJESH KUMAR1, SANJAY PATHAK2, ASHUTOSH KUMAR1, UMESH KUMAR1, DEEPAK KUMAR GAUTAM1, ANANAD MOHAN CHOUDHARY3 AND PUSHPENDRA KUMAR1

1 College of Horticulture
2Department of PHT
3 College of Agriculture, College of Horticulture and Forestry Narendra Deva University of Agriculture & Technology; Kumarganj, Faizabad, Uttar Prdesh

Corresponding Author's Email: kannaujiarajeskumar@gmail.com

Abstract

The present study was carried out during the year 2013- 14 at the Department of Horticulture, Narendra Deva University of Agriculture and Technology, Kumarganj Faizabad (U.P.), India to Storage study of blended beverage (R.T.S & Squash) of aonla prepared by different natural oil/extract with the utilization of waste syrup of aonla candy. The experiment was laid out under completely randomized design (CRD) along with three replication of each treatment. Organoleptic taste was done at monthly interval wererecorded in RTS & squash 8.75, 8.60 (at the time of storage) and 6.40, 7.60 (after six month) respectively. Finally, ginger extract was found best in terms of TSS, acidity, Vit-C and sugars during storage period. Consequently, it can be finished that prepared beverages of cultivar Kanchan can be beneficial for aonla growers, processors as well as consumers in relation to good taste, colour, flavour, medicinal properties.

Keywords: Blended beverage of aonla, chemical changes during storage, & cost benefit ratio.

Page No.: 11202-11206

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