Preparation and Evaluation of Blended Amla (Emblica officinalis Gaertn) Beverages

Freshly amassed fruits of three Amla cultivars namely., Krishna, Chakaiya and Kanchan were evaluated for the average burden of fruit. Krishna presented the highest burden (39 g) followed by Kanchan (31g) and Chakaiya (25g). The total dissolved solids (TSS) of the pulp were persistent using gift refractometer. The TSS content ranged from 9% to 14.5%. The liquid content of freshly picked fruits of three Amla cultivars, Krishna, Chakaiya and Kanchan were persistent. The dampness content ranged from 86% to 90%. The ascorbic acid content in the amla product pulp ranged from 351mg/100g to 270 mg/100g.

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