Studies on processing and storage stability of aonla (Emblica officinalis Gaertn) RTS

Aonla plays an important role in human nutrition. The fruits are not consumed freely in fresh form because of its astringent taste. But the excellent nutritive and therapeutic values of fruits have great potentiality for processing in to various quality products. In present study different recipes of Aonla ready to serve (RTS) was standardized to explore the processing potential of Aonla. There were five different possibilities of recipes. The RTS pre pared from the recipes 10% pulp, 12% TSS and 0.30% acidity gave highest organoleptic quality score followed by RTS prepared from 10% pulp, 10% TSS and 0.30% acidity and the quality of the pre pared RTS was maintained up to fourth month at ambient temperature.