Author(s):

Shweta Sharma, PC Sharma, Anil Kumar Verma, Raj Saini, Meenakshi Thakur and Shivani

Abstract: Method for juice extraction and storage of aonla juice cv. NA-7 and Desi (Seedling) aonla was optimized. Out of four different combinations, enzymatic pretreatment of grated aonla mass by adding 1000ppm pectinase enzyme at 50°C for 4 hours followed by juice extraction in screw type juice extractor resulted in a significant improvement in juice yield i.e. 68.1% in cv. NA-7 and 65% in Desi (seedling) aonla against 50.1% in NA-7 and 48.1% in Desi (seedling) aonla fruits. The extracted juice exhibited 9.9-10.13°B TSS, 1.21-1.24% titratable acidity, 543.3-545mg/100ml ascorbic acid, 3.19-3.29mgGAE/100ml total phenols, 0.97-0.99% tannins with 56.3-58.6% antioxidant activity. Juice of Desi (seedling) aonla fruits on the other hand contained comparatively higher level of TSS 12-12.06°B, Ascorbic acid 586-588.9mg/100ml, 3.39-3.48mg GAE/100ml total phenols, 1.09-1.19% tannins with 62.3-64.9% antioxidant activity.

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