Development of value added aonla (Phyllanthus emblica L.) ladoo and spread

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dc.contributor.advisorGehlot, Rakesh
dc.contributor.authorBishnoi, Jyoti Prabha
dc.date.accessioned2017-06-03T03:47:01Z
dc.date.available2017-06-03T03:47:01Z
dc.date.issued2015
dc.description.abstractThe present investigation entitled “Development of value added aonla (Phyllanthus emblica L.) ladoo and spread” was carried out with the objectives to develop value added aonla ladoo and spread from aonla pulp, and to evaluate quality and shelf life of processed products during storage. In fresh aonla fruits cv. Chakaiya, fruit length, fruit diameter, fruit weight, pulp weight and seed weight were found to be 29.94 mm, 36.70 mm, 32.14 g, 94.12% and 5.88%, respectively. The moisture content, total soluble solid (TSS), total sugars, reducing sugars, crude fibre, titratable acidity, ascorbic acid, pectin, total phenols and non-enzymatic browning (NEB) were found to be 85.40%, 11.92%, 8.52%, 5.68%, 1.83%, 1.77%, 494 mg/100 g, 0.58%, 2.92 mg/ g and 0.036, respectively. Aonla pulp obtained from pretreatment T5 (blanching in 2% brine solution + 2% alum solution + 0.2% KMS solution) was found to be the best on the basis of physico-chemical and sensory analysis. Aonla pulp was stored by freezing at -180C and after dehydrating at 500C. The stored aonla pulp (frozen and dehydrated) was utilized for the development of value added aonla ladoo and spread. Levels of supplements i.e., mulethi powder (2%), satavari powder (4%), whey protein isolate (2%), soy protein isolate (2%), 50% sugar replacement with stevia and 50% sugar replacement with sucralose were standardized as most acceptable formulations for the development of value added aonla ladoo variants. Aonla spread variants were made using sugar and by replacing 50% sugar with low calorie sweeteners stevia and sucralose. The moisture content, water activity, ascorbic acid, total phenols, pectin, antioxidant activity and overall acceptability decreased significantly, while TSS, titratable acidity, total sugars, reducing sugars and NEB increased significantly in variants of aonla ladoo and spread during storage. Aonla ladoo and spread developed from frozen aonla pulp retained nutritional and organoleptic quality for a longer time compared to those developed from dehydrated aonla pulp.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810014545
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectstorage, storage structures, sugar, stevia, acidity, fruits, dryers, vitamins, proteins, biological phenomenaen_US
dc.these.typePh.D
dc.titleDevelopment of value added aonla (Phyllanthus emblica L.) ladoo and spreaden_US
dc.typeThesisen_US
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