Organoleptic Evaluation of Aonla (Emblica officinalis G.) Ready-To-Serve during Storage

A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya for preparation of aonla RTS. Hence an attempt was made to standardized non-alcoholic based products viz., ready-to-serve with different varieties. 9 hedonic scale, out of there. From the findings, Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavor. The overall acceptability of processed items has been found to be significantly higher with storage periods of 30, 60, 90, and 120 days. To overcome present national and international prohibitions on the use of chemical food additives in food processing and preservation, research into biological and plant-derived food additives has considerably increased. With respect to the sensory evaluation of different aonla products was concerned, the Laxmi and Chakaiya varieties are found to be superior for the purpose of the processing industry.