Studies on Processing and Storage Stability of Aonla (Emblica officinais Gaertn) Syrup for Nutritional Security

The investigation comprised of three sets of experiments. In first experiment physic-chemical composition of the selected Aonla fruits was studied. In the second experiment different recipes of Aonla syrup was standardized to explore the processing potential of Aonla, an underutilized fruit. Third experiment was conducted to study the storage stability of ideal recipe. There were five different possibilities of recipes. The syrup of composition 25 percent juice, 68 percent total soluble solids and 1.3 percent acidity gave good flavor and also scored highest organoleptic score followed by the recipe 28 percent juice, 68 percent total soluble solids and 1.5 percent acidity and the consumer acceptability of the ideal syrup was maintained up to ninth month of storage at ambient temperature.