THE EFFECT OF TEMPERATURE, PROCESSING AND STORAGE PRACTICES ON STABILITY OF VIT.C IN AMALAKI (PHYLLANTHUS EMBLICA LINN.) – A REVIEW

Dr. Sonawane Suvarna Rambhau*, Dr. Pawar Manjusha Sudhir and Dr. Ghodke Anita Sureshrao

ABSTRACT

Amalaki is consumed as a fresh fruit or in the form of food products like preserves. It is used in various ayurvedic preparations like Chyvanprash, Triphala churna and possesses anti-aging, rejuvenating, antioxidant, hypoglycemic activity. Amla is a rich source of vitamin C. The fresh Amalaki fruit, because of its high astringent taste, is not palatable for direct consumption; hence it is consumed mainly in processed form. Due to its perishable nature, different methods used to extend shelf life e.g. cold storage, sun drying, and hot air drying or by processing to preserve, candy, bar, jam, pickle, juice, syrup, squash and dehydrated powder. The main objective of the review is to highlight effect of temperature, processing and storage practices on stability of vit. C in Amalaki.

Keywords: Amalaki, Phyllanthus emblica, Vit.C.