Sensory Evaluation of Different Value Added Products of Aonla (Emblica officinalis G.) during Storage: A Recent Study

The experiment was carried out during the year 2019-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different aonla varieties viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya. Aonla is one of the oldest minor fruit and considered to be a wonder for human health. The creation of various value-added products, such as aonla toffee, with beverages such as nectar and squash, was examined. Results were recorded up to a six-month storage period at ambient conditions. A completely randomised design with three replications is used for this investigation. Laxmi and Chakaiya kinds were judged to be superior in terms of taste, aroma, and flavor as well as color and appearance. With storage intervals of 30, 60, 90, and 120 days, it has been observed that processed products' overall acceptability has increased significantly. According to a sensory analysis of various aonla products, the Laxmi and Chakaiya kinds are preferred for use in the processing industry.