Aonla is a one of the important minor subtropical deciduous arid zone fruit trees having commercial significance.The value addition of aonla fruits becomes necessary in order to minimize the glut in the market during its peak season of production. Aonla beverage is also liked and appreciated by the people of all ages and acceptable on all occasions. This book deals with the standardization of recipe for preparation of Ready-To-Serve beverage from Aonla with various chemical parameter and sensory rating like TSS, Acidity, Ascorbic acid, Reducing sugars, Non-reducing sugars, Total sugars, Colour, Taste, Flavour and Appearance.Treatment of 10 % blended juice of aonla, lime and ginger (10:2:1) + 15% TSS + 0.3 % acidity) is most effective for the preparation of better nutritional and organoleptic quality aonla Ready-To-Serve beverage. The book is useful for student, Researcher and private entrepreneurs.
