Preparation and quality evaluation of honey Amla Murabba

Anisa Durrani, Sangeeta Verma

Abstract


In general fruit preserves are made from matured fruit by cooking it either whole or in large pieces in a concentrated sugar solution till it becomes tender and transparent Honey is valued as a food as well as for its therapeutic attributes. Similarly, Amla is highly nutritive and richest source of vitamin C. Keeping in view the medicinal uses and nutritive properties of both these materials, Amla murabba was developed by using honey as natural sweetener in place of white sugar. The overall quality evaluation of honey murabba, packed in PET and glass jar were evaluated at different intervals for 6 months. Sensory quality scores decreased during storage and scores in glass jar packed samples were higher than in PET jar packed samples. Glass jar was found to be better packaging material as compare to PET jar with respect to changes in various physico-chemical constituents, microbiological and sensory qualities and other organoleptic score of honey amla murabba. Honey amla murabba can be preserved safely for 180 days.



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