Development and evaluation of flavoured ladoo from different cultivars of aonla

Authors

  • Nitish Pandita Division of Food Science and Technology, SKUAST- Jammu, Chatha J&K-180 009, India
  • Neeraj Gupta Division of Food Science and Technology, SKUAST- Jammu, Chatha J&K-180 009, India

DOI:

https://doi.org/10.3329/bjb.v48i4.49035

Keywords:

Aonla cultivars, Refined sugar, Raw sugar, Quality attributes

Abstract

Small balls of ‘Ladoos’ were made by using blended aonla fruit of three cultivars with refined and raw sugar, ginger and cardamom flavours. The prepared ‘Ladoos’ were stored in pet boxes for three months to ascertain the changes in chemical, sensory and microbiological characteristics. An increasing trend was observed in TSS, reducing and total sugars but decreasing trend in titratable acidity, tannin and ash during three months of storage. The highest microbial count of 1.45×106 cfu/g was recorded in treatment T12 (desi + ginger + raw sugar) and the lowest of 0.41×106 cfu/g in T9 (NA-7 + cardamom + raw sugar) at the end of storage. On the basis of overall acceptability, T3 (NA-7 + cardamom + refined sugar) was found to be the best treatment. The storability study revealed that ‘Ladoos’ prepared from cultivar NA-7 have good-shelf life and can be kept for more than 90 days without affecting the quality attributes.

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Published

2019-12-31

How to Cite

Pandita, N., & Gupta, N. (2019). Development and evaluation of flavoured ladoo from different cultivars of aonla. Bangladesh Journal of Botany, 48(4), 957–965. https://doi.org/10.3329/bjb.v48i4.49035

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Articles