www.tjprc.org editor@tjprc.org STANDARDIZATION OF RECIPE AND DRYING METHOD FOR CANDY MAKING OF AONLA (EMBLICA OFFICINALIS GAERTN) CV. GUJARAT AONLA-1 P. N. KORE, VIRENDRA SINGH, BHARODIA C. R, MAHETA H. Y, P. A. MAHERIYA & LOKESH YADAV Department of Horticulture, Junagadh Agricultural University, Junagadh, Gujarat, India ABSTRACT An investigation was conducted in the post graduate Laboratory, Department of Horticulture, Junagadh Agricultural University, Junagadh during the year 2011-12, to study the “standardization of recipe and drying method for candy making of aonla (Emblica officinalis Gaertn.) cv. Gujarat Aonla-1”. There were nine treatment combinations of different recipe and drying methods. The experiment was laid out in a Factorial Completely Randomized Design, with three repetitions. The treatment R 3 (80 % sugar solution) showed the maximum TSS and total sugars, in aonla candy whereas, the maximum titrable acidity and ascorbic acid were observed in the R 1 (60 % sugar solution). The chemical characteristics like TSS, titrable acidity, ascorbic acid and total sugars were obtained maximum in the D 1 treatment (Sun drying), in the candies of aonla at all the storage periods. The treatment combination R 3 D 1 (80 % sugar solution and sun drying) was recorded the highest total sugars, whereas the terrible acidity in aonla candies were recorded in the R 1 D 1 . KEYWORDS: Aonla Candy, Recipe and Drying Methods Received: Jul 08, 2017; Accepted: Jul 26, 2017; Published: Aug 01, 2017; Paper Id.: IJASRAUG201778 INTRODUCTION Aonla or Indian goose berry (Emblica officinalis Gaertn, syn. Phyllanthus emblica Linn.) is one of the most important indigenous fruit of Indian origin. Aonla is known since ancient time for medicinal and nutritional value. It is a rich source of ascorbic acid, pectin and polyphenols which impart acidic and astringent taste to fruit. Its composition makes good medicinal value as antisorbutic, diuretic, laxative and antibiotic. The fruit also posses pronounced expectorant, antiviral, cardiotonic and hypologlycaemic activity. It is widely used in the Unani and Aurvedic system of Medicine (Kalra, 1988). Aonla becomes ready for harvesting from mid November to first week of January. The produce remains in the market for a very short period. Since it is a perishable commodity, it needs quick disposal. Huge harvest of produce during peak harvesting season creates glut and the growers are compelled to sell their produce at distress prices. The post harvest losses in aonla vary from 30 to 40 per cent, due to its perishable nature and glut during harvesting time, which reduce the market value of the fruit. Owing to restricted availability and high perishability of aonla fruits, value addition through processing into variety of products would be the only effective tool for economic utilization, to boost the production of aonla fruits. Moreover aonla fruit is acrid and of bitter taste, hence utilized after processing. So many varieties have been released in our country viz. Krishna, Kanchan, Banarasi, Gujarat Aonla –1 and NA-7. The fresh fruits are not consumed due to their high astringency; however it is known for its great medicinal as well as therapeutic properties and also has good processing quality. Hence, variety of products like Original Article International Journal of Agricultural Science and Research (IJASR) ISSN (P): 2250-0057; ISSN (E): 2321-0087 Vol. 7, Issue 4, Aug 2017, 605-608 © TJPRC Pvt. Ltd.