Author(s):

Pavitra G, Kantharaj Y, Shivakumar BS, Prakash Kerure and Sudharani N

Abstract: The study was carried out during the year 2019-20 at College of Horticulture, Mudigere under laboratory condition to evaluate the aonla cultivars for value addition. Six cultivars were evaluated for candy, murabba and pickle with four replication and storage studies was also conducted. The Physico-chemical and sensory score were analysed during the product preparation and storage. Cultivars yield significant results in the parameters studied. Candy and murabba prepared from cv. Chakaiya proved much better with respect to quality parameters studied ranged viz. recovery percentage (69.32 & 68.28 %), texture (5.25 - 4.81 kg/ cm² & 4.64 - 4.30 kg/cm²), TSS (74.57 - 75.50 0 B &74.57 -75.96 0 B), ascorbic acid (255.23 - 250.18 mg /100g & 410.99 - 385.19 18 mg /100g), Total sugar (68.35 - 69.23 % & 53.46 - 55.43 %), reducing sugar (37.03 - 37.52 % & 27.25 - 29.02 %), non-reducing sugar (32.18 - 32.20 % & 26.23 - 27.41 %), overall acceptability score (8.73 - 8.95 & 8.24 - 8.35) was highest and acidity (0.31 - 0.27 % & 0.72 - 0.64%), tannin (0.19 - 0.12 % & 1.18 -1.24 %), pH (2.37 - 3.79 & 2.24 - 2.99), microbial load (0 - 1.1×104 CFU & 0 - 1.0×104 CFU) respectively showed lowest value at initial and 90 days storage period. Same cultivars were also evaluated for pickle preparation the maximum recovery percentage (78.02%), ascorbic acid (498.88 - 495.20 mg /100g), texture (4.91 - 4.40 kg/cm²), acidity (2.74 - 1.32 %), and the lowest tannin (2.49 to 1.36 %) at initial and during 90 days of storage period. All the qualitative and sensory parameters were proved cv. Chakaiya significantly superior with candy and murabba and Krishna was suitable for pickle preparation.

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