Development and quality evaluation of Aonla (Phyllanthus emblica L.) candy using different Aonla fruit varieties

Aonla (Phyllanthus emblica L.), Indian gooseberry is a fruit renowned for its high nutritional value, particularly its rich content of vitamin C, antioxidants, and phenolic compounds. Despite its numerous health benefits, the fruit’s astringent and sour taste often limits its direct consumption, making it difficult to incorporate into regular diets. This study suggests that selection of appropriate Aonla variety plays a critical role in determining the quality of the final product. The present study was conducted to develop Aonla candy using different Aonla fruit varieties and to evaluate their effect on quality attributes. The research involved selecting four Aonla varieties Chakaiya, NA-7, Banarasi, and Krishna and processing them into candy using standardized osmotic dehydration techniques through a combination of blanching, osmotic dehydration in sugar syrup at varying concentrations (45°Bx, 50°Bx, and 70°Bx), followed by drying in a tray dryer at 60°C. The prepared candies were evaluated for a range of physicochemical properties, including moisture content xiv (20.16%), Protein (0.43%), vitamin C (240mg/100g), Fiber Content (4.97%), Ash Content (0.23%) and Titrable Acidity (1.46%). Results revealed significant varietal differences in sensory acceptability and nutritional content with the NA-7 variety candy.