Copyright © 2025 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{161490,
        author = {Dr. Shubhangi Nigam and Shivani Gupta and Shatrughan and Purvesh Verma and Pratibha Arya},
        title = {Studies on Aonla Candy Enriched with Natural Flavour Extracted By Waste Peel: Preparation and Storage},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {10},
        number = {4},
        pages = {342-352},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=161490},
        abstract = {Aonla (Emblica officinalis), a significant crop indigenous to the Indian subcontinent, is utilised in complementary medicine, health foods, and herbal goods. It is also found to be a rich source of ascorbic acid and other healthy elements when compared to other fruits. The current study concentrated on how different natural flavour and extraction of waste orange peel affected chemical changes in aonla candy during storage. In this study, fresh aonla candy was utilised as the control, and four sets of aonla candy samples were prepared with increasing taste concentrations (2%, 4%, 6%, and 8%) using sucrose. Aonla candy's stability over a 0 to 180-day period at room temperature was investigated. The results of the study showed that when aonla candy was stored, both its moisture level and overall fibre content decreased. It was discovered that ascorbic acid content decreased with prolonged storage. Ascorbic acid was nevertheless maintained in appropriate amounts in each sample. With the gradual rise in storage, titrable acidity also increased. With the passage of storage time, it found that reducing sugar and total sugar increased while non-reducing sugar decreased.In terms of colour, smell, texture, taste, and general acceptability, almost all samples had good sensory qualities. The application of various flavour concentrations had a substantial (P>0.05) impact on the quality parameters of aonla candy, according to the findings of the current study.Aonla candies are becoming more and more popular due to their higher acceptance, reduced volume, higher nutritional value, and longer shelf life. Aonla contains a lot of polyphenols, which help to treat coughs, colds, and throat infections. Candy prepared with aonla and essential oil had a substantially greater acceptability of the sensory assessment criteria of look, colour, taste, texture, and flavour compared to control sweets. A straightforward method for easing various bodily issues, supporting emotional health, and providing comfort is provided by essential oils. The primary subjects of this study are popular extraction methods, applications in the food industry.},
        keywords = {Aonla candy, physicochemical properties, organoleptic quality, Shelf-Life},
        month = {},
        }