Vol. 4 (2) : March-April 2013 issue
Green Farming Vol. 4 (2) : 233-235 (March-April, 2013)
Evaluation of aonla (Emblica officinalis Gaertn.) based blended ready-to-serve beverages
N.S. DEVRA1*, R.A. KAUSHIK2, K.L. KUMAWAT3 and D.K. SAROLIA4
Deptt. of Horticulture, Rajasthan College of Agriculture, M.P. Univ of Agric. & Tech., Udaipur - 313 001 (Rajasthan)
Designation : 1,3Ph.D. Scholar *(dnavalsingh@gmail.com), 2Professor & Head, 4Asstt. Professor
Subject : Agronomy and Crop Production
Paper No. : P-0499
Total Pages : 3
Received : 1 September 2012
Revised accepted : 28 February 2013
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Citation :
N.S. DEVRA, R.A. KAUSHIK, K.L. KUMAWAT and D.K. SAROLIA. 2013. Evaluation of aonla (Emblica officinalis Gaertn.) based blended ready-to-serve beverages. Green Farming Vol. 4 (2) : 233-235 ; March-April, 2013
ABSTRACT
Physico-nutritional qualities of fruits viz., lime, orange, pomegranate and ginger were analyzed and compared with aonla (Emblica officinalis Gaertn) with respect to physico nutritional qualities. Aonla juice contained the highest vitamin C (478.56mg/100ml). Hence, when aonla juice was blended with other fruit juices for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content. On the basis of overall rating/sensory quality and vitamin C content, RTS beverage prepared by blending aonla, pomegranate and ginger juice in ratio of 50:48:2 respectively was found to be better over others.
Key words :
Aonla fruit juice Emblica officinalis, Physico-nutritional characters, RTS beverages, Sensory quality, Vitamin C.
