Page 117 - Agroforestry system - book inner (final corrected) - 9.-3-21_Neat

National level e-symposium on “Agroforestry system for augmenting livestock
productivity and empowering resource poor rural farmers”

Nutri drink for blending of amla, Lemon grass (Cymbopogon citratus) and curry leaves (Murraya koenigii)
juice and conduct of shelf life study, sensory evaluation and acceptability.

Materials and Methods
Processing and Product development

Fresh and mature amla were selected and washed thoroughly to remove dirt and stone. Cleaned amla were
crushed and remove seeds, juice was extracted followed by filtration with muslin cloth. Fresh lemon grass
were selected, cleaned and chopped into pieces, boil in water and filter the extract. Fresh curry leaves were
collected and grind in minimum water (boiled and cooled) and filter the juice using muslin cloth. Addition
of jaggery, salt and class II preservative. Followed by homogenization filtration and sterilization. Details of
product development is given in table I

Table1. Blending of Amla Juice

Trial Percentage incorporation
I Amla juice(75%) + Lemon grass water (15%)+ Curry leaves juice (10%)
II Amla juice(60%) + Lemon grass water (20%)+ Curry leaves juice (20%)

III Amla juice(50%) + Lemon grass water (25%)+ Curry leaves juice (25%)
Sensory evaluation and Acceptability Test for Blended Amla Juice

Sensory attributes of foods are important indicators of acceptability and sustainability of processed
foods in the ever-growing processed food market. The consumer acceptability of developed Amla juice was
evaluated for organoleptic quality attributes by ranking the responses using a 9 point ranking test method.
Shelf life study for the developed product

The storage study was carried out to assess the shelf life of the prepared product. Amla juice was filled
in glass bottles and pet bottles and stored in room temperature. The experiment was conducted for a period of
six months. Observation was recorded at the end of every month for the period of up to 6month in order to see
any change in colour, flavor and appearance.
Results and discussion

Results on sensory evaluation revealed that highly acceptable nutria drink prepared by 50 per cent Amla
juice blended with 25 percent Lemon grass water and 25 percent curry leaves juice was superior than those
made from other trials and recorded highest sensory score of 8.5, followed by trial II with Amla juice 60
percent. So, this indicated that color, flavour, taste of Trial III is more acceptable than the others.
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Three different samples of Amla juice were stored at room temperature of 30 – 32 C from one. Month
to six months. The effect of storage time on physical properties such as colour, flavour and taste of the juice
were studied. The developed quail egg pickles were in good condition even after 6 months. There was no
change in colour, flavor and taste in T III and T II, whereas in T I slight acid flavor was present but do not find
any off flavour in all three samples.

98 Institute of Animal Nutrition, Centre for Animal Production Studies, TANUVAS
National Bank for Agriculture and Rural Development