Development and quality evaluation of aonla mouth freshner

作者：Barwal Vishal Singh; Garg Vivek; Sharma Rakesh^*

来源：Journal of Food Science and Technology-Mysore, 2010, 47(6): 697-699.

DOI：10.1007/s13197-010-0129-7

• Aonla
• Mouth freshener
• Ascorbic acid
• Sensory acceptability

Nutritive and palatable mouth freshners were prepared from dehydrated aonla (Emblica officinalis Gaertn) pulp of 'Desi' and 'Banarsi' cultivars by mixing carboxy methyl cellulose, gums, arecanut, cardamom, sugar and milk powder at different proportions as a substitute for pan masala, tobacco and gutka. Mouth fresheners developed were packed in high density polyethylene pouches (HDPE, 100 gauge), stored at ambient conditions (8-20 A degrees C, 60%RH) and analysed for physico-chemical and sensory quality attributes at different storage intervals. During storage for 6 months, ascorbic acid and overall acceptability of mouth freshener decreased (p a parts per thousand currency signaEuro parts per thousand 0.05) and moisture content increased. The equivalent relative humidity of mouth freshener was 49% and 53% in 'Desi' and 'Banarsi' cultivars, respectively. Despite the changes observed in various physico- chemical and sensory attributes, the overall sensory quality attributes of mouth freshners remained acceptable.

• 出版日期2010-12