Author(s):

Rajendra Kumar

Abstract: Aonla fruits are highly nutritious and having good medicinal value but aonla fruits are not consumed freely in fresh form because of its astringent taste. Therefore, various cultivars of aonla were screened for their suitability into Ready to serve (RTS) beverage preparation, which may become a popular drink in comparison with modern synthetic beverages. Accordingly eight aonla cultivars viz - Banarasi, Chakaiya, Kanchan, Krishna, NA – 6, NA – 7, NA – 8, NA – 9 were evaluated. Fruits segments and water ratio of 1:1 was found ideal for pulp extraction. RTS of composition 10 per cent aonla pulp, 12 per cent Total soluble solids (TSS) and 0.2 per cent acidity were found ideal. During the storage in RTS Vitamin ‘C’ (ascorbic acid) content decreased while Total soluble solids increased. In RTS Acidity increased towards the end of storage whereas Browning increased continuously during storage. But organoleptic score of the RTS reduced gradually during storage and acceptable quality of RTS were maintained up to four months. Thus fruits of Chakaiya cultivar was found most suitable for making quality RTS.

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