STUDIES ON PHYSICO-CHEMICAL CHARACTERISTICS, SENSORY QUALITY AND STORAGE BEHAVIOUR OF AONLA SAUCE

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Date
2009
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Indira Gandhi Krishi Vishwavidyalaya Raipur
Abstract
The present investigation entitled “Studies on Physico-Chemical Characteristics, Sensory Quality and Storage Behaviour of Aonla Sauce” was carried out in the Department of Horticulture, College of Agriculture, IGKV, Raipur (C.G.) during 2008-09 with a view to asses the physico-chemical characteristics of aonla fruits, to find out an optimum pulp: water ratio, standardize the pulp, ideal recipe (sugar and salt) and total soluble solids for preparation of aonla sauce. Chemical composition and shelf life of aonla sauce was studied during storage period. During this investigation physico-chemical characteristics of matured aonla fruits were studied. Different ratios of pulp: water was examined and recorded 50:50 ratio of pulp: water received the highest organoleptic score with good pulp recovery (70.167 per cent). Results revealed that among the different treatments combinations of recipe standardization 500 g pulp, 100 g sugar and 8 g salt was found most suitable and the treatment (T3) with 28.00 per cent total soluble solid was found best recipe for preparation of aonla sauce. Storage studies under ambient condition were carried out for aonla sauce prepared from above standardized recipe. The organoleptic evaluation under storage it was found that the acceptability of aonla sauce (Hedonic rating test) was observed upto 120 days (7.16). The unacceptability of sauce was due to decrease in colour, appearance, aroma and taste. During storage it was observed that the total soluble solids was gradually decreased from 28.00 per cent (0 day) to 23.867 per cent (135 days). Similarly the ascorbic acid content of aonla sauce was decreased during the storage period from 448.333 mg/100g (0 day) to 416.667 mg/ 100g (135 days). The acidity was observed to increase non-significantly with advancement of storage from 1.26 per cent (0 day) to 1.43 per cent (90 days). However the increase in acidity was significant after 90 days storage. The total sugar content of aonla sauce was increases from 9.673 per cent (0 day) to 11.433 per cent (45 days) significantly. The maximum total sugar content at 135 days was 13.433 per cent which was non-significant to 13.413 per cent (120 days). Similarly the reducing sugar was increases from 2.937 per cent (0 day) to 7.91 per cent (135 days) while the non-reducing sugar was decreases during storage from 6.727 per cent (0 day) to 5.523 per cent (135 days). The non-enzymatic browning (440 nm) of aonla sauce was found to increased significantly with increase in days of storage from 0.086 (0 day) to 0.407 (60 days). However the increase was non-significant from 75 days (0.442) to 135 days of storage (0.474).
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71 p.
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