1Department of of FRM&CS, Community Science College & Res. Instt,.Tamil Nadu Agricultural University (TNAU), Madurai-625 104, India .
2Krishi Vigyan Kendra, Tamil Nadu Agricultural University, Aruppukottai, Virudunagar District, India .
3Krishi Vigyan Kendra, Tamil Nadu Agricultural University (TNAU), Ramnad, India.
Corresponding Author Email: sivakumar.kp@tnau.ac.in
DOI : https://doi.org/10.58321/AATCCReview.2024.12.01.23
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Abstract
Amla fruit (Emblica officinalis) commonly known as Indian gooseberry or Amla, is
perhaps the most important medicinal plant in the Indian traditional system of medicine, the
Ayurveda.Vitamin C, tannins and flavonoids present in amla have powerful antioxidant
activities. Due to rich Vitamin C content, amla is successfully used in the treatment of diabetes
mellitus. It is one of the oldest Indian fruits and considered as "wonder fruit for health". Amla
pulp of fresh fruit contains 200-900 mg/100 g of vitamin C. Ascorbic acid retention was found to
be decreased with increase in temperature. The fruit is highly perishable in nature and is
available for short period from October to January. The amla fruit possess excellent nutritive and
therapeutic value and to promote the use of amla among the public. Hence an attempt was made
to standardized sweet-based products viz. jam, squash and jelly with different treatments. The
prepared amla products were standardized based on sensory evaluation. The bio active
components and sensory evaluation of amla products were analysed during the storage period.
The shelflife studies of amla jam, squash and jelly were also done at room temperature and it has
more shelflife with high organoleptic scores.