Standardization of recipe, processing and storage stability of aonla based tomato sauce

Abstract

Possibility for utilization of aonla fruits in sauce industry has been examined. Sauce containing 0.5Kg. aonla pulp+0.5Kg. tomato pulp with 75g. Sugar, 10g salt, 50g. onion, 5g garlic,10g ginger, 5g red chillies and 10g hot spices was found to be the most ideal for preparation of the quality of Sauce remained acceptable upto 12 months at room temperature. However, a little change in chemical properties was found after commercial processing of aonla based sauce will be helpful for establishing the acceptability of the agro-processing industry to utilize aonla fruits, as it is going to become the fruit of 21st century, as it is valued very high for its nutritional and medicinal properties.