Open AccessStudies on bioactive components retention in sugar based amla products
Author(s) -
K. Sivakumar,
B. Nallakurumban
Publication year - 2020
Publication title -
international journal of processing and post harvesting technology
Language(s) - English
Resource type - Journals
eISSN - 2231-6426
pISSN - 0976-5638
DOI - 10.15740/has/ijppht/11.2/39-45
Subject(s) - organoleptic , squash , food science , sugar , vitamin c , chemistry , biology , microbiology and biotechnology , horticulture
Amla fruit is known for its antioxidant activity (Vitamin C) and medicinal properties. Value added products make the fruit available throughout the year and helps to promote the use of amla among the public. Hence an attempt was made to standardized sweet based products viz.,jam, squash and jelly with different treatments. The prepared amla products were standardized on the basis of sensory evaluation. The bio active components and sensory evaluation of amla products were analysed during storage period. The shelflife studies of amla jam, squash and jelly were also done at room temperature and it has more shelflife with high organoleptic scores.