5. EFFECT OF DIFFERENT PRE-TREATMENT METHODS ON KEEPING QUALITY OF AONLA PRESERVE by PROF.R.S.JANGALE

Authors

  • PROF.R.S JANGALE,

Abstract

Effect of different Pre-treatments and storage (120 days) on various physicochemical and sensory properties of aonla preserve was investigated. Total five different variation were tried, which were control i.e. with no treatment, with 2% salt, with 2% alum,1% salt and 2% Alum, Blanched. TSS, pH, and Browning of the preserves increased during storage irrespective of different methods employed for preparation of the preserves. Moisture, ascorbic acid and titratable acidity of the preserves decreased during storage in all the samples. The “1% Salt + 2% Alum method” at sugar syrup of 70°B was found most effective in retention of ascorbic acid. Preserves with initial sugar concentration of above 60°B can be stored safely at room temperature for 120 days.
KEYWORDS: Anola, Salt, Sugar, Alum, Blanching, Pretreatments.

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Author Biography

PROF.R.S JANGALE,

EFFECT OF DIFFERENT PRE-TREATMENT METHODS ON KEEPING QUALITY OF AONLA PRESERVE
PROF.R.S.JANGALE,
DEPARTMENT OF FOOD CHEMISTRY AND NUTRITION,
K.K.WAGH COLLEGE OF FOOD TECHNOLOGY, NASHIK.

ritambhara.jangale@gmail.com

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Published

2016-01-01

How to Cite

JANGALE, P. (2016). 5. EFFECT OF DIFFERENT PRE-TREATMENT METHODS ON KEEPING QUALITY OF AONLA PRESERVE by PROF.R.S.JANGALE. INTERNATIONAL RESEARCH JOURNAL OF CHEMISTRY, 12, 31 to 37. Retrieved from https://petsd.org/ojs/index.php/irjc/article/view/97