title: Development and quality evaluation of aonla mouth freshner.
abstract: 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 °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 ≤ 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.
authors.affiliation: Department of Postharvest Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230 India.
authors.forename: Vishal Singh
authors.initials: VS
authors.lastname: Barwal
authors.forename: Vivek
authors.initials: V
authors.lastname: Garg
authors.forename: Rakesh
authors.initials: R
authors.lastname: Sharma
keywords: Aonla; Ascorbic acid; Mouth freshener; Sensory acceptability