CHAPTER I

INTRODUCTION

Aonla is one of the minor fruit crops of commercial significance. It is quite hardy and is slightly caring crop. It has acquired wide popularity all over the world due to it’s medicinal properties.

Aonla [Phyllanthus emblica L.syn.Emblica officianalis Gaert.] Belongs to the family Euphorbiaceae to which also belongs another species phyllanthus acidus (disticus). In both these species, leaves are small and arranged in two rows along small branches. Some of which are deciduous. A third species of the genus P. fischeri found in the forests of south India. The genus phyllanthus comprises about 350 species mostly shrubs some herbs or trees.

Aonla, also known as Indian Gooseberry .It is grown widely all over the country. It is thought to be native of India, Ceylon, Malaysia and China .It thrives well throughout tropical India and is wild or cultivated in the region extending from the base of Himalaya to Ceylon and Malaysia to south china. It is grown as commercial crop in Uttar Pradesh. It is dry land fruit crop tolerant to alkalinity salinity. plants are found growing all over marathwada region in scattered condition .Government of Maharashtra has launched a very ambitious Horticultural Development Programme in the state from 1990-1991 onwards under 7 th five year plan . Among dry land fruit crops to be planted in almost all the districts of the state. The agro-climatic conditions of the state are highly suitable for cultivation of this crop both under dry land and partially irrigated conditions.

There has been standardization of verities of aonla and they are mostly known on the basis of size, color or after the names of places of growing. The varieties are mainly classified according to their color are green tinged, pink tinged, white streaked, bansi red. The important varieties grown in Uttar Pradesh are Banarasi, Chakaiya, pink tinged, Krishna and Kanchan. Other verities are viz. Francis, Pratapgarh, and Fiberless Hethijhool which can also be popularized.

The aonla fruits are attractive, round, deeply ribbed and pale green. It is divided into size segment through pale linear grooves. The surface of fruit is shiny and size varies from small marbel to large plum .It is quiet hard with thin and translucent skin. The fruit taste extremely acidic and bitter.

Aonla has good nutritional value. It contains 600-1000mg/100gm vitamin C. One tiny aonla equal to vitamin C value of about two oranges .The fruit is rich source of pectin and thus highly useful in making jam and jellies. It contains 0.5 per cent protein, 13.7

per cent carbohydrates, 10-40mg/100gm minerals, and 600mg of vitamin C (Gopalan et al. 1980).

Aonla has got high therapeutic value in Ayurvedic and Unani systems of medicines. Aonla is rich in polyphenols which have high medicinal value. It lowers the risk of cancer. Aonla increases the red blood cells and haemoglobin. It reduces the cholesterol and cholesterol induced arthrosclerosis .Leaves of aonla are useful in curing conjunctivitis, inflammation, diarrhoea, dysentery.

The aonla fruits are consumed in the form of different preserved products such as jam, sauce, candy, juice, jellies, toffee. India produces more than 40000 tones of preserve from various fruits every year. Preserve is generally made from fruits like aonla, apple, mango, papaya, and pear. Aonla is used to produce RTS, aonla blend juices, jam, jelly, candy, laddu. The aonla products are consumed because of their high nutritional value specially high ascorbic acid content (600mg/100gm).

Only half of fresh aonla fruit can provide more than 50 mg ascorbic acid. Thus, meeting the minimum daily requirement of vitamin C for an adult because of high acidity and acrid polyphenolic taste fruits have to be pre-treated to be acceptable. The pre-treatments like salting, pricking and cooking are included in it.

The various chemical changes related to processing were studied in different aonla products like jam, jelly, candy and dehydrated aonla. It was observed that most of the nutritive constituents decreased in aonla products. Loss in ascorbic acid content during processing and storage was very significant in all products.

The candy manufactured by standard method takes lots of time i.e. 10-12 days. Thus, the study was undertaken on aonla candy to fulfill the following objectives.

1. To standardize the processing technology of aonla candy.

2. To study the effect of heat treatment on sensory attributes of aonla candy.

3. To reduce the processing time of aonla candy preparation.

CHAPTER II

REVIEW OF LITERATURE

Aonla candy is the product of preservation by sugar. Generally, aonla is not consumed in raw state because; it is highly acidic and astringent. It was felt necessary to standardize the technique of preparation of candy of fresh aonla fruits.

The available literature on this subject is thoroughly scanned and reviewed in the present chapter under appropriate heads.

2.1. Physico-Chemical characteristics of aonla fruit-

2.1.1- Physical Characteristics-

Srivastava and Srivastava (1964) noted the color of the aonla fruits varying from light green to pale green with pinkish shade in variety deshi.

Kalra (1988) reported, the aonla fruits are attractive, round, in shape, deeply ribbed with pale green. It is divided into six segments through pale linear grooves . The surface of the fruit is shiny and the size varies from small marble to large plum .

Singh and Arora (1967) while comparing two varieties viz. Banarasi and Chakaiya observed that banarasi variety fruits were found bigger in diameter (4.12 cm) as compared to Chakaiya (3.91 cm). It also contained more percent of edible portion (90.7 percent) as compared to Chakaiya (86 per cent).

Bajpai (1969) and Shankar (1969) reported that the physical characteristics of aonla fruit vary considerably among the cultivars. The average fruit weight and seed weight varied from 15.5 to 28.0 gm and 1.3 to1.6 gm respectively.

Palodkar (1991) reported 13.63 gm average weight, 2.34 cm length and 2.75 cm diameter of fresh aonla fruit with 1:1.5 seed to pulp ratio during his study.

2.1.2 Chemical Characteristics-

Palodkar (1991) reported that the fresh aonla fruit had 2.41 PH, 2.52 per cent titratable acidity, 11.3per cent TSS and 1.09 ml/gm specific gravity.

Kalra (1988) carried out the chemical composition of aonla fruits and fruit contained moisture (81.2 per cent), protein (0.5per cent), fat (0.1per cent), fiber (3.4per cent), total ash (0.15per cent) and ascorbic acid (600mg /100gm) .

The studies conducted by Siddappa and Bhatia (1959) recorded maximum vitamin C content (571.76mg/100gm) in fresh aonla fruit.

Gopalan (1980) studied the chemical composition of aonla as edible portion (89.0 per cent), moisture (81.89 per cent), protein (0.5gm), fat (1.1gm), mineral (0.5gm), fiber (3.4gm), calcium (50mg), phosphorus (20mg), iron (12mg) and vitamin c (600mg/100gm).

Damodaran and Nair (1986) observed the presence of two types of tannins in aonla. The aonla fruit contains many polyphenolic substances and the presence of tannic acid, gallic acid.

The chemical analysis of aonla preserve recorded the values of PH (2.5), ascorbic acid (571.76mg/100gm), total sugars (3.11%), reducing sugar (0.74%), protein (0.88%) and moisture (84.36%) (Tripathi et al. , 1985).

Jain (1983) concluded that period extending the second week of December to third week of January appears to be the optimum stage of harvesting of aonla fruit. Such aonla fruit should have average weight of 43.95 to 50.31 gm, TSS 15.60 to 15.90 per cent, acidity 2.55 to 2.46 per cent and vitamin C 500.5 to 564 mg /100 gm.

2.2 Processing-

2.2.1 Treatments Before Processing-

Johar and Anand (1956) recommended that aonla fruit should be steeped in salt solution containing 0.5 per cent acetic aced and turmeric powder for a period of one month pickling. The brined fruits are found crisp in texture with very little or no astringency, however, it is reported that prolonged brine treatment of the fruit destroys the acid content to the extent of 93 per cent.

Teotia et al. (1971) recommended that candy, preserves are generally made from fruits such as aonla, apple, mango, papaya, pears. They further stated that conventionally preserve, candy are normally made by puncturing the fruits mechanically with use of pricking forks, needle which is cumbersome, time consuming, unhealthy operation and possibly the fruits being left unpunctured due to human error. To avoid this, pectin degrading enzyme can be successfully used.

Giridharilal (1988) carried out the studies to remove the astringency in aonla fruits. They reported that fruits should be placed in 8.0% salt solution for 96 hours. Then, again place them in 8.0% freshly made salt solution for 7 days . Further the fruits are

blanched in 2.0 % alum solution for 15 minute . This process removes maximum astringency of aonla fruit. .

Blanching of aonla fruit for 4 minutes in boiling water was recommended by Sethi (1983). Blanching prevents non-enzymatic browning and retains better color of processed product during storage because of higher degree of inactivation of poly-phenol oxidase.

While studying the effect of certain pre-treatments on the loss of tannins and vitamin C in aonla candy, Anand (1970) found that soaking and blanching of fruit resulted in heavy loss of these constituents.

2.2.2 Processing for Candy Making-

Mitra and Ghosh (1942) reported that prolonged brine treatment of the fruit destroy the ascorbic acid content to the extent of 93per cent.

Singh and Sanjeev Kumar (1995) described the value addition of aonla fruit and gave a simplified procedure for candy making. They prepared the candy with 75 per cent TSS.

Kalra (1988) reported that small sized aonla fruits are not suitable for candy making. They might be utilized for pickle making .To improve upon texture of the fruit and also to remove the astringency brining is essential.

Mehta and Tomar (1968) described a simplified procedure for the preparation of aonla preserve and candy using pectin splitting enzyme. In this method, washed aonla fruits are blanched, dipped for 4 hours in 2.5% pectinase enzyme solution. Treated fruits are again washed and transferred into glass containers containing boiling syrup of 35.5% TSS. The strength of the syrup is raised by 10° brix everyday by adding calculated amount of sugar till the sugar concentration raised to 70° brix. Aonla preserve and candy made by this method is claimed to be of good quality.

2.3 Storage Study of Aonla Candy -

Tripathi et al. (1988) reported that the PH of aonla candy was found to be slightly higher than the fresh fruit and did not change during the storage period. They further stated that TSS of aonla candy, after 45 days storage decreased, while that aonla juice and dehydrated aonla remained unchanged during entire period of storage while aonla juice and jam were noticed to rise in acidity.

Tripathi et al. (1988) studied organoleptic quality of different aonla product and reported that maximum acceptability of aonla candy was observed just after it’s preparation and declined during the course of storage. In contrast, maximum acceptability of aonla jam was observed after 45 days and non-significant decrease in quality was observed up to 135 days. The aonla preserve showed maximum percentage acceptability after 45 days which did not change even up to 135 days.

Siddhappa and Bhatia (1959) reported that total sugar was found increased in aonla candy during storage while total sugar continued to decrease in dehydrated aonla during storage.

CHAPTER- III

MATERIALS AND METHODS

The details of the materials used and methods adopted during present investigation are presented in this chapter.

Materials Required –

Aonla Fruits –

The well matured, large sized aonla fruits were purchased from Parbhani local market. While selecting the fruits, uniform and sound fruits were preferred.

Sugar –

Granulated sugar was purchased from local market.

Citric Acid –

Food grade citric acid was purchased from local market.

3.1.4 Salt -

Salt was purchased from local market.

Alum –

Alum was brought from parbhani local market.

3.1.5 Packaging Material-

Packaging material used is brought from the Dept. of Food Science Technology.

Methods-

3.2.1 Physical Characteristics –

Well matured aonla fruits (about 10) were randomly selected and average weight, length, breadth, color, shape, fruit weight, seed weight were recorded using electronic weighing balance and vernier caliper. The fruits were washed under running tap water; surface water is drained off and then used for these observations.

3.2.2 Chemical Analysis –

TSS was measured by hand refractometer. Moisture, acidity, ascorbic acid contents were determined by AOAC methods (1975). Total sugars, reducing sugar, non-reducing sugar were estimated by Lane and Eynone method (1923).

Preparation of Aonla Candy –

Standard Method –

(Flow Sheet) -

Selection of fruits

Washing

Pricking with fork, needle or pricker

Steeping in 2 per cent salt solution for 24 hours

Washing and dipping in 2 per cent alum solution for 24 hours

Washing

Blanching

Separation of segments from seed

Steeping segments in syrup of 40° Brix for a 24 hours

Removal of segments

Increase syrup strength to 60° Brix

Steeping of segments for 24 hours

Raising syrup strength to 75° Brix on alternate days and repeating the process till segment TSS reaches 75° Brix

Draining of surface syrup

Shade drying

Packaging

Storage

Method A –

(Flow Sheet) -

Mature fruits

Washing

Pricking with fork, needle or pricker

Steeping in 2 per cent salt solution for 1 hour

Washing and dipping in 2 per cent alum solution for 1 hour

Washing

Blanching

Separation of segments from fruit

Dipping of segments in 40° Brix syrup for 1 hour with mixing for every 15 minutes

Removal of segments

Increase strength of syrup to 50° Brix and dip the segments for 1 hour with mixing for every 15 minutes

Repeating the process and raising syrup strength to 75° Brix

Dipping in 75° Brix syrup till segment TSS reached 75 ° Brix

Draining of surface syrup

Shade drying

Packaging

Storage

Method B-

(Flow Sheet) -

Mature fruits

Washing

Pricking with fork, needle or pricker

Steeping in 2 per cent salt solution for 1 hour

Washing and dipping in 2 per cent alum solution for 1 hour

Washing

Cooking of aonla in open pot of 35° Brix syrup for 5 minute

Separation of segments from fruit

Remove the segments

Dip the fruits in 40° Brix syrup with mixing for every 15 minutes

Increase strength of syrup to 50° Brix and dip fruit for 1 hour with complete mixing

Repeating the process and raising syrup strength to 75° Brix

Dipping segments in 75° Brix syrup till segment TSS reached 75° Brix

Draining

Shade drying

Packaging

Storage

Method C –

(Flow Sheet)-

Mature fruits

Washing

Pricking with fork, needle or pricker

Steeping in 2 per cent salt solution for 1 hour

Washing and dipping in 2 per cent alum solution for 1 hour

Washing

Pressure cooking of fruits in 30° Brix syrup

Remove and cool the fruits

Separation of segments

Dip the segments in 40° Brix syrup for 1 hour with complete mixing

Removal of segments

Increase in syrup strength to 60° Brix

Steeping of segments for 24 hours

Repeating the process and raising syrup strength to 75° Brix

Dipping segments in 75° Brix syrup till segment TSS reached 75° Brix

Draining of fruit

Shade drying

Packaging

Storage

Sensory Evaluation -

The organoleptic evaluation of aonla candy with respect to color, flavor, texture, taste, appearance and overall acceptability were carried using departmental semi-trained panel members. The panel members were requested to evaluate the product on 9 Point Hedonic Scale. (Ranganna, 1995)

Storage Studies -

Candy samples prepared by various methods were kept at ambient temperature (25-35°C) in stand packets. The samples were analyzed with respect to vitamin C, TSS, acidity, and total sugar of instant samples, after 1 month, 2 months and 3 months.

3.6 Yield and Cost of the Product-

Weights of aonla, sugar, salt, alum, citric acid, were recorded on electrical balance and the yield of candy was calculated. Cost of final product was calculated from the cost of unit weight of the raw material by the formula -

Total Cost = Raw Material Cost + Processing Cost

Processing Cost = 25% of the Raw Material Cost

CONTROL –CANDY PREPARED BY STANDARD METHOD

SAMPLE A - CANDY PREPARED BY STANDARD METHOD A

SAMPLE B - CANDY PREPARED BY STANDARD METHOD B

SAMPLE C - CANDY PREPARED BY STANDARD METHOD C

CHAPTER IV

RESULTS AND DISCUSSION

The results obtained in the present investigation are presented and are discussed under suitable headings.

4.1 Physico-Chemical Characteristics of Aonla -

Table 1. The Physical Characteristics of aonla.-*

Parameters Average Value

Color yellowish green

Shape round to oblate

Length (cm) 3.0

Diameter (cm) 3.3

fruit weight (gm) 25.28

Seed weight (per cent) 9.65

Specific gravity 1.05

*each observation is average of 10 determinations

The color of the fruit was found to be yellowish green and shape was found to be oblate. Kalra (1988) and Singh et al. (1987) also reported similar color and shape observations. The length of the fruit was found to be 3.0 cm and diameter observed was 3.3cm. The average weight of the fruit was recorded as 25.28 gm.

The percent seed weight and specific gravity were recorded as 9.65 per cent and 1.05 respectively.

4.2 Chemical Composition of Aonla Fruit -

Table 2 Chemical Composition of Fresh Aonla Fruit (Fresh Weight Basis)*

Parameters ( per cent ) Fresh Fruit

Moisture 81.05

Crude protein 0.59

Fat 0.20

Crude Fiber 3.08

Ash 0.49

TSS 12.30

Total Sugars 7.18

Titratable Acidity 1.79

Ascorbic Acid (mg/100gm) 464.00

*each observation is average of 10 determinations

Fresh, mature aonla fruits were subjected to chemical analysis with respect to moisture, crude protein, fat, crude fiber, ash, TSS, total sugar, titratable acidity, ascorbic acid (mg/100gm) (Ranganna, 1995).

According to Kalra et al. (1988) the fresh, matured aonla fruit contained moisture (81.2per cent), crude protein (0.5per cent), fat (0.1per cent), crude fiber (3.4per cent), ash (0.15per cent), total sugar (3.11per cent), titratable acidity (2.52per cent), T.S.S. (12° Brix), ascorbic acid (600mg/100gm). Results obtained by analysis of fresh aonla were moisture (81.05per cent), crude protein (0.59 per cent), fat (0.20per cent), crude fiber (3.08 per cent), ash (0.49 per cent), T.S.S. (12.30° Brix), total sugar (7.18 per cent), titratable acidity (1.79 per cent), ascorbic acid (464 mg/100gm).The results obtained were quiet similar to the results obtained by Kalra et al. (1988).Thus, the aonla fruits purchased were well mature, fresh and suitable for the preparation of candy.

4.3 Sensory Evaluation of Aonla Candy -

The aonla candies were prepared by different methods as explained in previous chapter. All the candy were subjected for sensory evaluation to semi-trained panel members and they were asked to give the score using a 9 point Hedonic Scale. (Amerine et al., 1965)

Table 3 Sensory Quality of Aonla Candy -*

Samples Color Flavor Texture Taste Appearance Overall Acceptability

Control 8.0 7.5 8.0 8.5 8.0 8.5

Sample A 8.0 7 8.0 7.5 8.0 8.0

Sample B 8.0 7.5 8.5 7.5 8.0 8.0

Sample C 8.0 8.0 8.5 8.5 8.5 8.5

S. E. + 0.21 0.23 0.20 0.21 0.27 0.23

CD at 5 %

0.63 0.70 0.59 0.63 0.81 0.70

* Each value is average of 10 determinations

The candies prepared by various methods were served to semi – trained panel members to get the good quality product. Table 3 is clearly indicating that the candy prepared by standard method and candy prepared by method c were showing slight similar sensory attributes of panel members. The candy prepared by method A and B had shown slightly less overall acceptability than standard method and by method C. The flavor, color, and taste of candy by method C was greatly influenced by cooking the fruits in syrup of 30° Brix and cooking them under pressure. But, the cooking in open kettle as in method B and direct dipping as in method A were slight lower in sensory attribute i.e. color, taste and in over all acceptability. Also, candy prepared by method C took shorter time than standard method and had good acceptability by panel members. Thus, the method C was better way for preparation of candy.

4.4 Storage Study of Onla Candy -

All the candy prepared by standard method, method A, method B, and method C were packed in tetra-pack and stored for 1 month, 2 months and 3 months at ambient temperature. The candy samples were analyzed for vitamin C, TSS, acidity, and sugar. The results are expressed in table 4. Also, the sensory evaluations were carried out after 1 month, 2 months and 3 months storage and results are expressed in table 5.

Table 4 Storage Study of Aonla Candy – *

Storage Period

Method of Preparation

Vitamin c (mg/100gm)

TSS

Per cent

Acidity

Per cent

Total Sugar per

cent

One Month

STANDARD METHOD

480 64 0.45 37.70

METHOD A 460 58 0.42 34.15

METHOD B 450 59 0.40 34.75

METHOD C 455 60 0.42 35.35

Two Months

STANDARD METHOD

475 62 0.44 38.40

METHOD A 455 56 0.41 34.80

METHOD B 448 57 0.38 35.20

METHOD C 450 58 0.40 35.90

Three Months

STANDARD METHOD

470 60 0.42 38.40

METHOD A 455 55 0.38 35.10

METHOD B 445 54 0.36 35.50

METHOD C 446 56 0.38 36.0

S. E. + 3.95 0.27 0.002 0.11

CD at 5 % 10.93 0.77 0.007 0.32

* Each value is average of 10 determinations

Candy samples were packed in polythene packets and stored at ambient temperature and examined for vitamin C, TSS (° Brix), acidity.

Tripathi et al. (1988) reported TSS of aonla candy, after 45 days storage was decreased. They also stated that acidity of candy decreased during storage. The results of TSS of all samples were in the range of 55-60 degree brix and it was decreased during storage period in all samples. Acidity of all four samples was found in range of 0.35 to 0.50 and it was decreased during storage.

Siddhappa and Bhatia (1959) reported that total sugar was found increased in aonla candy during storage. Results obtained were in the range of 35-40 percent. Total sugar was found to be increased during storage.

Vitamin C. content of all four samples was found slight lesser than standard readings. Vitamin C. content was found in range of 460-480 mg/100gm. The vitamin C. content of fresh fruit was 480 mg/100gm. Losses of vitamin c. were very minor during storage period.

Table 5 Sensory Evaluation of Aonla Candy after Storage – (By Hedonic Rating Scale)*

Storage period

Method of preparation

Color Flavor Taste Texture Appearance Over All Acceptability

One Month

STANDARD METHOD

8 9 9 9 8 9

METHOD A 8 9 9 8.5 8 9

METHOD B 8.5 9 9 8.5 8.5 9

METHOD C 9 8 9 8 9 9

Two Months

STANDARD METHOD

8.5 9 8.5 9 8.5 9

METHOD A 8.5 9 9 9 9 9

METHOD B 9 8 8 8 9 8

METHOD C 9 8 8 8 9 8.5

Three Months

STANDARD METHOD

8 7 8 9 8 8.5

METHOD A 8 7 8 8.5 8 8

METHOD B 8 8 8 8 8 8

METHOD C 8 8 8 8 8 8

S. E. + 0.15 0.15 0.15 0.16 0.14 0.14

C. D. at 5 % 0.44 0.46 0.44 0.48 0.42 0.42

* Each value is average of 10 determinations

Tripathi et al. (1988) studied organoleptic quality of different aonla product and reported that maximum acceptability of aonla candy was observed just after its preparation and declined during the course of storage.

Sensory evaluation of aonla candy samples were carried out by 9-point hedonic rating scale by giving samples to semi-trained panel members and were recorded.

According to sensory evaluation of semi-trained panel members, overall acceptability of all the four samples was more just after it’s preparation and it was decreased during the storage period.

During first and second month storage period, overall acceptability of the samples was 9. After third month of storage, overall acceptability of the samples was decreased to 8. It was decreased in all respects such as color, flavor, taste, texture, appearance and overall acceptability.

Table 6 - Yield Index of Aonla Candy -

Raw Material Weight

Aonla 10 Kg

Sugar 10 Kg

Salt 200 gm

Alum 200 gm

Citric Acid 35 gm

Seed 760 gm

Segment 8800 gm

Volume of Syrup (before dipping) 8.8 lt

Volume of Syrup (after dipping) 8.0 lt

Final Weight of Candy 4550 gm

Per cent Yield of Candy 45.5 per cent

Table7- Economic Analysis of Aonla Candy Preparation-

Sr. Component Quantity Cost (Rs)

No.

1 Aonla fruits 10 Kg 100.00

2 Aonla segment 8.8 Kg -

3 Sugar 10Kg 150

4 Citric acid 35 gm 9.00

5 Salt 200 gm 2.00

6 Alum 200 gm 2.00

7 Total raw material cost 263

8 Processing cost 65.75

9 Final cost of candy 4550 gm 328.75

10 Production cost per Kg. of candy 72.25

Final product prepared was subjected for yield and economic analysis.

From 10 kg of fresh aonla fruit, 8.8 kg of segments were obtained and 0.76 kg of seed was obtained. The volume of sugar syrup required for preparation was 8.8 liter which was decreased during deeping period and final volume of syrup obtained was 8.0 liter. Per cent yield of candy obtained was 45.5 percent.

Economic analysis was carried out by determining total raw material cost and processing cost (25% of raw material cost). Raw material cost was 263 Rs. And processing cost was 65.75 Rs. per 10 kg of aonla fruit. Thus, final product cost was 328.75 Rs. Which was considered as selling price for aonla candy.

Total yield of candy obtained was 45.5 per cent kg and total production cost was 328.75 Rs. Thus, production cost of candy per kg was 72.25 Rs.

CHAPTER V

SUMMARY AND CONCLUSION

The present investigation entitled “Studies on standardization of processing technology of aonla candy” was undertaken in the Department of Food Science and Technology Collage of food technology, Marathawada agricultural university parbhani .the fresh fruits aonla were undertaken in regarded to physico-chemical analysis of fresh fruits, effect of processing treatment on organoleptic characteristics of aonla candy. Apart from this, determining the best process that can produce a product with maximum consumer acceptability.

The fresh aonla fruit contained 480 mg/100gm of ascorbic acid, 1.80 percent acidity, 12.40 degree brix TSS and total sugar was 7.30 percent.

The analysis of fruit showed that aonla candy prepared by pressure cooking technique had scored higher acceptance rating with respect to color, flavor, texture, taste, appearance and overall acceptability and also took lesser time to prepare.

It can be concluded from the present investigation that aonla candy can be successfully prepared by pressure cooking technique. Also, it can be prepared in short interval of time as compared to standard method. Also, the quantity of aonla candy prepared is quiet similar to that of candy made by standard method.

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