Department of Post Harvest Management of fruit, vegetable and flower crops, Post Graduate Institute of Post Harvest Management, At-Killa, Post Dhatav, Taluka-Roha, Dist-Raigad, 402116
Online published on 13 January, 2016.
The experiment was laid out in factorial design (4x4) with alum, salt, alum plus salt and control as main treatment and elaichi, ginger, rose and plain as sub-treatment with three replications. Whole aonla candy was subjected to chemical analysis and the overall sensory quality attributes at initial day after processing. It was concluded that in whole aonla candy Alum plus Rose (T1F3) was found to be best by organoleptic evaluation for overall acceptability however chemically there was no proper pattern for main treatments and sub treatments combination.
Aonla, Candies, Flavours, Pretreatments, Sensory evaluation, Vitamin C
