摘要：Aonla, a highly valued among indigenous medicine, is highly acidic in nature and has an astringent taste. It cannot be consumed as raw by the consumers however, it shows a great potential for processing into various quality products which can have great demand in national as well as international market. In the present investigation, a comparative study of anola cultivars viz. Banarsi, Chakaiya, NA-7 and Desi were carried out to identify the best suited cultivar for processing into commercially acceptable aonla supari and to assess its storability. Aonla supari was prepared by treating blanched aonla segments with salts (white and black) for extracting water from fruit pieces by osmosis. The processed samples stored at ambient temperature were analysed for chemical parameters and subjected to organoleptic evaluation at 45 days storage intervals till 135 days. Acidity declined slightly during storage period. A gradual decrease in moisture content and water activity was also observed. Maximum pectin content 0.92 per cent was found in Banarsi. Ascorbic acid content significantly declined in all the four cultivars during 135 days storage. Retention of ascorbic acid in supari was highest in Banarsi cultivar (42.8%) followed by Chakaiya and NA-7 i.e. 41.07 and 40.06 per cent respectively. Highest overall mean scores for colour, texture, taste and overall acceptability was observed in supari prepared from Banarsi cultivar followed by Chakaiya and NA-7.
关键词：cultivars; supari; chemical parameters; ambient; organoleptic evaluation
