Shukla, PushpaRajni Bala2019-06-142019-06-142004-07http://krishikosh.egranth.ac.in/handle/1/5810108485The present study was undertaken with the two varieties of aonla (Emblica officinalis) i.e. Pant Aonla I and local Aonla which were made into pulp by two methods i.e. Boiling and Pressure-cooking. The nutritional analysis of aonla pulp revealed that boiled pulp of Pant Aonla I variety contained slightly higher moisture (89.25 %), total phenols (2.19%), total sugar (7.25 %), reducing sugar (2.38 %),than boiled pulp of Local Aonla variety while boiled pulp of local aonla variety contained higher values of crude fiber (2.67 %), vitamin C (363.3 mg/100g), and iron (0.82 mg/100g) content. In case of pressure cooking pulp of Pant Aonla I, values for moisture (90.5%), total sugar (7.17%), reducing sugar (2.29 %) were found to be higher that Local Aonla variety and the values for crude fiber (2.61 %), vitamin C (411.5 mg/100g), and iron (1.08 mg/100g) were found to be higher in Local Aonla variety. Two types of value added products i.e. slab and chutney using different combinations of aonla pulp with sugar and flavouring agents i.e. cinnamon and cardamom were developed. Their nutritional composition, sensory quality and storage stability were evaluated. Both of the products (Slab and Chutney) were found to acceptable on the hedonic scale ranging sensory score from 7.6 to 8.3 for slab and 7.5 to 8.3 for chutney. The nutritional analysis of products revealed that slab and chutney prepared from pressure-cooking of Local Aonla variety was superior to other prepared slabs and chutney as these contained highest amount of vitamin C (114.23 mg/100g) and (86.95 mg/100g). The products slabs and chutney were stored in HDPE (150 gauze) plastics bags and in glass jar container for storage analysis. After storing products for a period of two months significant changes were found in vitamin C content after 15 days. But no significant changes were found m moisture, non-enzymatic browning and in acceptability after 60 days.ennullThesis