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.