Author(s):

Khushbu, Mahendra Bairwa, Vijay Bahadur, Manisha K Rolaniya and U Jayvanth Kumar

Abstract: An experiment was carried out to study changes in organoleptic quality of value added blended herbal Ready-to-serve (RTS) of aonla (Emblica officinalis Garetn.) cv. NA-6 during storage period of the product in Department of Horticulture, Naini Agriculture Institute, SHUATS, Allahabad in the year 2016-2017. The concept was formulation of herbal anola ready-to-serve beverage with three levels of each cardamom, ginger and tulsi as additives. The experiment was laid out in Complete Randomized Design (CRD) with three replication and nine treatments, T₁ being the control, T₂, T₃ and T₄ having 0.5%, 1% and 1.5 % cardamom powder respectively, T₅, T₆ and T₇ having 0.5%, 1% and 1.5 % ginger powder respectively and T₈, T₉ and T₁₀ having 0.5%, 1% and 1.5 % tulsi powder respectively. The product was stored in well sterilized glass bottles of 200 ml in post harvest laboratory at ambient conditions and data was collected from initial day to 90 days on the basis of its sensory properties such as colour, appearance, flavour, texture and taste. T₉ proved to the best of all the treatments in overall acceptability of the product on the basis of sensory properties. T₈ (1% Basil powder) was found to be the most economic with the highest benefit: cost ratio of 1.93. The shelf life of the product was found to be in good condition upto 90 days.

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