Response of Recipes and Storage Conditions on Sugar Content and Sensory Qualities of Lime Blended Aonla Syrup

The present experiment was carried out during the year 2012–13 at Post Harvest Technology Laboratory, Horticulture Section, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to find out the suitable recipe and storage condition and to assess the chemical changes and sensory qualities of lime blended aonla syrup under different storage conditions. The experiment was conducted in FCRD consisted of 12 treatments combinations. The observations in respect of chemical analysis and sensory evaluation were recorded periodically. It was observed that, there was a gradual increase in reducing sugars content of the syrup prepared with different recipes irrespective of storage period. However, non reducing sugars of syrup decreased with the advancement of storage period of syrup prepared with different recipes. Minimum change in reducing sugars, non reducing sugars and pH was observed at cold storage condition while maximum change was recorded at ambient storage conditions. Lime blended aonla syrup when stored at ambient storage conditions were spoiled after 90^th day of storage. Whereas, at cold storage condition, it remains better without spoilage after 120 days. The taste, colour and flavour scores decreased continuously during storage period with an advancement of storage period.