Assessment of Value Addition in Aonla (Emblica officinalis L.) Candy

Abstract

The present investigation was undertaken to assess the value addition in Aonla (Emblica officinalis L.) candy using herbal syrups, conducted from February to May 2024 at the Post-Harvest and Value Addition Laboratory, Mewar University, Rajasthan. Aonla, known for its rich ascorbic acid content and medicinal properties, holds vast potential for processing into functional products. The experiment was laid out in a Completely Randomized Design with nine treatments and three replications, including herbal syrup infusions such as mint, tulsi, lemongrass, and their combinations. Various biochemical parameters Total Soluble Solids (TSS), ascorbic acid, titratable acidity, total sugar, reducing sugar, and non-reducing sugar were recorded at intervals of 0, 30, 45, and 60 days of storage. Among the treatments, the combination treatment T₉ (Mint Syrup 0.5% + Tulsi Syrup 0.5% + Lemongrass Syrup 0.5%) consistently recorded the highest values across all measured parameters at 60 days: TSS (56.91 °Brix), ascorbic acid (324.85 mg/100g), titratable acidity (0.59%), total sugar (67.22%), reducing sugar (33.44%), and non-reducing sugar (35.28%). The findings demonstrate that the herbal-infused treatment not only improved the nutritional profile but also enhanced the storage quality and shelf life of the product compared to conventional processing. The results affirm that incorporation of herbal syrups significantly contributes to the sensory appeal and functional value of Aonla candy. Such formulations can offer a promising avenue for small-scale food entrepreneurs and health-conscious consumers by providing nutritionally enriched and longer-lasting products.