TY  - BOOK
AU  - saima N S 
AU  - Usha V (Guide)
TI  - Quality evaluation of Indian gooseberry (Emblica Officinalis Gaertn)Products
U1  - 640 
PY  - 2002///
CY  -  Vellanikkara
PB  - Department of Home Science, College of Horticulture
N2  - The study on "Quality evaluation of Indian gooseberry (Emblica 
officinalis Gaertn.) products" was undertaken to evaluate the different Indian 
gooseberry products for their acceptability, chemical composition and storage 
stability. 
Six best accepted Indian gooseberry products viz., tutifruiti, preserve, 
salad, samosa, jelly and candy were selected from a total of eighteen Indian 
gooseberry products by conducting a preliminary acceptability study using score 
card in 120 individuals . 
• 
The fresh, sugar treated and salt treated Indian gooseberry and the 
selected products were analysed forchemical constituents like moisture, vitamin C, 
tannin, sugar, fibre and iron and found that the salt treated gooseberry had a lower 
vitamin C, retention when compared to the sugar treated gooseberry. Among the 
products, the maximum vitamin C was observed in salad and the least in samosa. 
The maximum moisture and fibre content was observed in salad, sugar content in 
jelly, tannin content in candy and iron content in preserve. 
The yield and cost ratio of the selected products was computed. Based 
on the ratio candy was found to be the most economical product. 
Among the six Indian gooseberry products selected for the storage 
study, two products viz., samosa and salad were found to be highly perishable and 
were deleted from the detailed storage study. The remaining four products viz., 
candy, preserve, tutifruiti and jelly were stored under ambient and refrigerated 
 
conditions in glass bottle, polypropylene bottle and polypropylene bag for a period 
of six months and their chemical constituents, organoleptic qualities and microbial 
load were analysed at monthly intervals. The chemical constituents viz., moisture, 
vitamin C, tannin, sugar, fibre and iron were analysed. All the chemical 
constituents were found to reduce with the storage period except sugar which 
showed an increase with the storage period. All the products were found to retain 
better vitamin C when stored under refrigerated condition. Compared to the 
products stored in ambient condition the refrigerated products were found to 
contain higher tannin and lower fibre content. No significant variation in iron 
retention was t>bserved with storage condition. Refrigerated storage condition was 
found to be ideal for better retention of nutrients. 
With regard to packaging systems all the products exhibited higher 
vitamin C retention when stored in glass bottle and the least when stored in 
polypropylene bag. Sugar, fibre and iron content of the products were also found to 
be more when stored in glass bottle when compared to the products stored in 
, 
polypropylene bag. Thus glass bottle was found to be the ideal packaging system 
compared to polypropylene bottle and polypropylene bag with regard to chemical 
constituents. 
The organoleptic quality attributes VIZ., appearance, colour, flavour, 
texture and taste were evaluated in all the products stored under ambient and 
refrigerated condition in glass bottle, polypropylene bottle and polypropylene bag 
at monthly intervals for a period of six months. The evaluation revealed that with 
regard to all the quality criteria analysed the preserve and tutifruiti were best 
 
 
 

accepted by the 6th month under both storage condition. The ideal storage period 
for candy and jelly under both ambient and refrigerated condition was for three 
months. 
With regard to the quality parameters like the appearance, colour, 
flavour and taste all the products exhibited the maximum acceptability when stored 
in glass bottle and the least acceptability was for the products in polypropylene bag 
except for texture. Thus the glass bottle was found to be the ideal packaging 
system for Indian gooseberry products in terms of organoleptic qualities also. 
The results of the above study revealed that compared to other 
processed fruit products Indian gooseberry products have better nutritive value. 
It 
The products were found to retain a significant amount of vitamin C even after 
storage. The maximum retention of vitamin C was found in candy (38%) stored in 
glass bottle under refrigerated condition. The glass bottle storage was found to be 
ideal for higher retention of chemical constituents and for best acceptability. 
The study highlighted the significance of processed amla products as a 
solution for the increased consumer demand for nutritious, delicately flavoured and 
economical fruit products all throughout the year. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810150216
ER  -