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Small balls of ‘Ladoos’ were made by using blended aonla fruit of three cultivars with refined and raw sugar, ginger and cardamom flavours. The prepared ‘Ladoos’ were stored in pet boxes for three months to ascertain the changes in chemical, sensory and microbiological characteristics. An increasing trend was observed in TSS, reducing and total sugars but decreasing trend in titratable acidity, tannin and ash during three months of storage. The highest microbial count of 1.45×10 cfu/g was recorded in treatment T12 (desi + ginger + raw sugar) and the lowest of 0.41×10 cfu/g in T9 (NA-7 + cardamom + raw sugar) at the end of storage. On the basis of overall acceptability, T3 (NA-7 + cardamom + refined sugar) was found to be the best treatment. The storability study revealed that ‘Ladoos’ prepared from cultivar NA-7 have good-shelf life and can be kept for more than 90 days without affecting the quality attributes. Introduction Aonla (Emblica officinalis Gaertn), which is also known as the Indian gooseberry, is a smallsized, minor sub-tropical fruit and grows widely along the hill sides and sub-mountainous areas of North India. It can be grown successfully in dry and neglected regions owing to its hardy nature, suitability to various kinds of wasteland. The major aonla producing states in India are Rajasthan, Uttar Pradesh, Gujarat, Tamil Nadu, Maharashtra, Andhra Pradesh, Karnataka and Bihar. Total area and production under aonla cultivation in India is around 108 thousand hectares and 1266 thousand tonnes, respectively (Anon. 2013). As per the statistical figures obtained from J&K department of horticulture, the present area under aonla cultivation is about 1632 hectares with an annual production of 1496.8 metric tonnes (Anon. 2013a). The fruit is used as an antiscorbic, diuretic and laxative (Singh and Pathak 1987), hence used for treating common cold, gastric troubles, acidity and scurvy (Tandon et al. 2003), dysentery, bronchitis, diabetes, diarrhoea, jaundice and dyspepsia (Bhosale et al. 2000) and cough, asthma, headache, ophthalmic disorders, colic, flatulence, skin diseases, leprosy and grayness of hair etc. (Shekhawat et al. 2014). Fruit is extensively used in the preparation of Ayurvedic and Unani medicines like Chyavanprash, which promotes health and longevity (Rajkumar et al. 2001). It contains 500 1500 mg of ascorbic acid per 100 g of pulp. Due to acidic and astringent taste, the fresh consumption of aonla fruit is less and hence various products like preserve, segments-insyrup, candy, squash, juice, powder, etc are prepared from the fruit. Multi grain ladoo is galactogouge and nutritionally rich product. It is prepared with varied kinds of flour, nuts, functional food “Dink” and Ghee. The product provides good amounts of biological proteins, functional property, vitamins, minerals and adequate fiber and has a good satiety value (Naidu et al. 2013). Different types of ladoos are traditionally prepared from flours, coconut, turmeric etc., but the work on ladoo from various types of fruits is very less. Moreover, there is always a demand from the consumers all over the world for new products, which should be nutritious and delicately flavoured. Hence, attention has been focused on development of flavoured ladoo. *Author for correspondence: <neeruguptapht@gmail.com>. 958 PANDITA AND GUPTA Materials and Methods Fully matured fruits of aonla (Emblica officinalis Gaertn) ware procured from the Rainfed Research Sub-Station for Subtropical Fruits (RRSS), SKUAST-J, Raya, Samba (J&K) and were taken to Food Processing and Training Centre of Division of Food Science and Technology, SKUAST-J, Udheywalla, Jammu for further processing during the year 2014 15. The defective and injured fruits were sorted out, discarded and the good selected fruits were thoroughly washed with fresh water and steamed. Stones were removed and pulp segments crushed into paste. Fine sugar/raw sugar was added to paste and it was cooked till final consistency of 70 Brix was obtained. After adding flavor of cardamom and ginger, the mass was cooled and ladoos were made and packed into PET boxes for further observations (Figs 1, 2, 3). The total number of treatment combinations was 12 with three replications and the experiment was designed complete randomly in factorial. The data obtained was subjected to statistical analysis for analysis of variance using standard methods (Gomez and Gomez 1984). The chemical analysis of fruit product (ladoo) was conducted for TSS, reducing sugars, total sugars and tannin (Ranganna 1986), titratable acidity (AOAC 1994) and ash content (AOAC 2000). The product was organoleptically evaluated by departmental semi-trained panel members using 9 point hedonic rating. Results and Discussion After one month of storage, treatment T3 (NA-7 + cardamom + refined sugar) was found to have highest total soluble solids (TSS) of 71.40 0Brix followed by treatment T4 (NA-7 + ginger + refined sugar) and treatment T1 (Banarsi + cardamom + refined sugar) having values as 71.36 and 71.35 Brix, respectively. After three months of storage treatment T3 (NA-7 + cardamom + refined sugar) registered the highest values of TSS to the tune of 73.40 Brix whereas treatment T12 (desi + ginger + raw sugar) showed the lowest TSS of 71.62 Brix. During entire storage period, the TSS increased significantly from 70.06 to 72.37 Brix. The effect of treatment, storage and its interaction was statistically significant (Table 1). The increase in total soluble solids might be due to partial hydrolysis of polysaccharides like cellulose, starch and pectic substances into simple substance or due to solidification of pulp constituents during storage. Similar results were reported by Pathak (1988) in aonla jam, Kumar (1990) in papaya jam, Kannan and Thirumaran (2001) in jamun jam, Badal et al. (2006) in strawberry, banana and mulberry blended jam and Prasad and Mali (2006) in ber jam. The titratable acidity in aonla ladoos decreased during three months of storage. Initially, the highest titratable acidity of 0.28% was recorded in treatment T12 (desi + ginger + raw sugar) followed by treatment T11 (desi + cardamom + raw sugar). After three months of storage, the highest and lowest titratable acidity content were recorded in treatments T12 (desi + ginger + raw sugar) and T3 (NA-7 + cardamom + refined sugar) as 0.22 and 0.10%, respectively (Table 1). Non-significant differences were found between treatment and storage interaction while as the effect of treatment and storage was significant. The decrease in acidity might be attributed to the bio-conversion of acid to sugars resulting in lowering of acidity during storage and the decrease might also be due to chemical interaction between organic constituents of the fruit induced by the action of enzymes and storage temperature. Similar findings were reported by Kohale and Rokhade (2012) in sapota ‘burfi’ and Priya and Khatkar (2013) in aonla preserve. A significant increase in reducing sugar content was observed during the storage period of aonla ladoos. The highest reducing sugar content of 35.2% was recorded in T3 (NA-7 + cardamom + refined sugar) followed by 34.2% in treatment T4 (NA-7 + ginger + refined sugar) and lowest of 25.3% in T12 (desi + ginger + raw sugar) after one month of storage (Table 1). After three months of storage, treatment T3 (NA-7 + cardamom + refined sugar) was found to have highest value of DEVELOPMENT AND EVALUATION OF FLAVOURED LADOO 959 39.1% followed by treatment T4 (NA-7 + ginger + refined sugar) and lowest value of 29.1% was recorded in T12 (desi + ginger + raw sugar). On the basis of overall mean values, reducing sugars of 36.2% was highest in T3 (NA-7 + cardamom + refined sugar) and lowest of 26.18% in T12 (desi + ginger + raw sugar). Increase in reducing sugars during storage might be due to hydrolysis of polysaccharides and inversion of non reducing sugars to reducing sugars. The present findings are in conformity with the results reported by Kannan and Thirumaran (2001) in jamun jam, Sogi and Singh (2001) in kinnow jam and Shakir et al. (2009) in apple and pear mixed jam. Vidhya and Narain (2010) also reported the same trend in wood apple jam. At two months of storage, the highest amount of total sugar content of 47.60% was recorded in treatment T3 (NA-7 + cardamom + refined sugar) and the lowest of 38.20% in T12 (desi + ginger + raw sugar). As the storage period advanced, total sugar content increased and maximum total sugar content of 49.35% was recorded in treatment T3 (NA-7 + cardamom + refined sugar) and minimum of 40.50% was recorded in treatment T12 (desi + ginger + raw sugar) after 3 months of storage. Mean value of total sugars increased from 38.80 to 44.60% during three months of storage. However, interaction between treatments and storage period was found to be significant (Table 2). The increase in total sugar content during storage could be attributed to gradual inversion of non-reducing sugars (Jain et al. 1988) and also to the breakdown of polysaccharides into simple sugars (Sogi and Singh 2001) in kinnow jam. Similar results have also been reported by Vidhya and Narain (2010) in wood apple jam. Tannin content in the flavoured aonla ladoo showed significant difference among cultivars, treatments and storage durations. Among the various treatment combinations, T12 (desi + ginger + raw sugar) showed the highest tannin content of 0.68 mg/100 g and lowest tannin content of 0.56 mg/100 g was recorded in T3 (NA-7 + cardamom + refined sugar) after one month of storage. After three months of storage treatment T12 (desi + ginger + raw sugar) recorded maximum and treatment T3 (NA-7 + cardamom + refined sugar) recorded the minimum tannin content of 0.65 and 0.52 mg/100 g, respectively. Maximum overall mean tannin content of 0.68 mg/100 g was recorded in treatment T12 (desi + ginger + raw sugar) and the lowest 0.55 mg/100 g was in T3 (NA7 + cardamom + refined sugar). Signif

Development and evaluation of flavoured ladoo from different cultivars of aonla