Studies on the effects of honey incorporation on quality and shelf life of aonla preserve

Abstract

Aonla is the richest sources of Vitamin C. The raw fruit, due to its high acidic nature and astringent taste is unacceptable to the consumers. Honey is a natural high energy sweetener with many medicinal values. Keeping in view the nutritional and therapeutic values of aonla fruit and honey, aonla preserve was prepared by incorporating 7.5 and 15% of honey into them. The quality of the products was evaluated based on the physicochemical (moisture, ash, pH, TSS, browning index and Vitamin C content), it was observed that the physicochemical characteristics of the aonla preserve improved upon incorporation of honey. There was improved retention of moisture content, increased ash content, reduced browning and reduced loss of Vitamin C due to incorporation of honey. The Vitamin C content in the aonla preserve (15% honey incorporation) was 133.56 mg/100 g at the end of storage. The aonla preserve sample incorporated with 15% honey was nutritionally better as compared to samples incorporated with 7.5% honey due to its better Vitamin C retention, higher mineral content, tenderness and tangy taste. The yeast and the mould detected were few to count in the control sample. Shelf life of the product was 90 days.

Keywords

• medicinal use
• astringent taste
• nutritional and therapeutic values
• browning index