STANDARDIZATION OF RECIPE FOR REPARATION OF VALUE ADDED AONLA BARFI (AN INDIAN SWEET DISH) AND PHYSICOCHEMICAL CHANGES DURING STORAGESATYAM MISHRA, VIJAY BAHADUR, VIPIN PRASAD, SAMIR E. TOPNO, DEVI SINGH AND NEERAJ AHLAWATAbstract Aonla, also known as Indian gooseberry (Emblica officinalis G.), is a member of the Euphorbiaceae family. It is a fruit that is now underutilized but has huge potential in the global market. It is nearly completely unknown in the international market and must be advertised. Since it is exceedingly acidic and astringent, fresh fruits are rarely ingested; as a result, it is not a popular table fruit. So, to find Standardization of recipe for preparation of value added aonla barfi (a common Indian sweet dish) and physico-chemical changes during storage; a laboratory experiment was conducted at the Post Harvest Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj (U.P.) during the year 2021-22. The experiment comprised of 11 treatments replicated thrice in a Completely Randomized Design. The main objective of the experiment was to standardize the protocol and recipe for preparation of value added herbal aonla burfi and to analyze the physicochemical properties of different treatments include Safed Musli, Ashwagandha, Rose Syrup, Ginger, Tulsi, Coconut Powder, Chironji, Almond and Cashewnut at the level of 1% each. From the present investigation the treatment with 1 % coconut powder was found best with TSS (73.75 °Brix), Total sugar (30.64 %), Reducing sugar (4.45 %), non-Reducing sugar (26.19 %), Acidity (0.69 %), pH (3.07) and Vitamin C (113.51 mg/100g pulp). |