Effect of enzymes on clarified aonla (Embilica officinalis Gaertn) juice with respect to sensory quality

Abstract

The present investigation entitled “Standardization of Process for juice clarification from aonla (Embilica officinalis Gaertn) fruits” was aimed to standardize formulation for the preparation of nutritional as well as medicinal drink by juice clarification of juice. In the clarified aonla juice sensory parameters were found decreasing trend during six months of storage. C0P2 i.e. (pectinase: cellulase, 0:1) was rated best treatment on the basis of higher sensory scores in colour, taste, flavour, aroma and Overall acceptability. The cost of production of clarified aonla juice were found maximum in C2P2 i.e. (pectinase: cellulase, 1:1) with high benefit: cost ratio, while low cost of production in C0P0 i.e. (pectinase: cellulase, 0:0) with low benefit: cost ratio. The best quality clarified aonla juices can be obtained from crushed aonla fruits given enzyme treatment with 1.0 per cent pectinase for 2 hours followed by pressing to get higher juice recovery with better quality.