1Assistant Professor, Krishi Vigyan Kendra, Tamil Nadu Agricultural University (TNAU), Virinjipuram, Vellore District-632 104, India
2Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University (TNAU), Madurai-625 104, India
*Corresponding author: drsiva77@rediffmail.com
Online published on 7 December, 2018.
Amla fruit is known for its antioxidant activity (Vitamin C) and medicinal properties. Value added products make the fruit available throughout the year and help to promote the use of amla among the public. Hence, an attempt was made to standardized sweet based products viz., jam, squash and jelly with different treatments. The prepared amla products were standardized on the basis of sensory evaluation. The bio-active components and sensory evaluation of amla products were analysed during storage. The shelf-life studies of amla jam, squash and jelly were also determined at room temperature.
Amla products, bio-active components, sensory evaluation, sugars
