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

机译：蜂蜜掺入对Aonla蜜饯品质和保存期限的影响研究

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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.
机译：Aonla是维生素C的最丰富来源。生果，由于其高酸性和涩涩的味道，是消费者无法接受的。蜂蜜是一种天然的高能量甜味剂，具有许多药用价值。考虑到aonla水果和蜂蜜的营养和治疗价值，通过将7.5％和15％的蜂蜜掺入其中来制备aonla蜜饯。根据理化性质（水分，灰分，pH，TSS，褐变指数和维生素C含量）评估产品的质量，观察到，蜂蜜的加入可改善Aonla蜜饯的理化特性。由于掺入了蜂蜜，提高了水分含量的保留率，增加了灰分含量，减少了褐变并减少了维生素C的损失。储存结束时，aonla蜜饯（蜂蜜含量为15％）中的维生素C含量为133.56？mg / 100？g。掺有15％蜂蜜的aonla蜜饯样品与掺有7.5％蜂蜜的样品相比，营养成分更好，这是因为其具有更好的维生素C保留能力，更高的矿物质含量，嫩度和浓郁的口感。检测到的酵母和霉菌很少在对照样品中计数。该产品的保质期为90天。

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