Beschreibung
Aonla fruit is known as medicinal and nutritional fruit from ancient time. It is richest source of Vit-C next to Barbados cherry. It contains elegiac acid, gallic acid and glucose which prevent oxidation of Vit-C. The fruits are perishable in nature. Processing of aonla fruits in different form like jam, jelly, candy, RTS, nectar, squash, pickle and juice etc. is the most effective solution to reduce the wastage and carried better price of the produce. The study has aim to reduced astringent taste of aonla candy and improved colour, flavor, taste, and nutritional value for this purpose quantity, stage for mixing of different natural oil/extract and ten natural flavor has been standardized for preparation of aonla candy. The possibility and the use of aonla for the production of osmo-dehydrated product (candy) will be create employment, income generation for farmers and address the post-harvest losses associated with market glut.
Autorenporträt
Rajesh Kumar, completed M. Sc. (Ag.) Hort. in the year 2015 and pursuing Ph. D. in the Deptt. of PHT of Horticultural crops from N.D.U.A & T., Narendra Nagar (Kumarganj) Faizabad, Uttar Pradesh-224229, in the supervision of Dr. Sanjay Pathak Prof. & Head Deptt. of PHT of Horticultural crops. I have qualified ICAR (ASRB) NET 2015 in Fruit Science.
