Preparation and Evaluation of Blended Amla (Emblica officinalis Gaertn) Beverages

Freshly harvested fruits of three Amla cultivars viz., Krishna, Chakaiya and Kanchan were evaluated for the average weight of fruit. Krishna showed the highest weight (39 g) followed by Kanchan (31g) and Chakaiya (25g). The total soluble solids (TSS) of the pulp were determined using a hand refractometer. The TSS content ranged from 9% to 14.5%. The moisture content of freshly harvested fruits of three Amla cultivars, Krishna, Chakaiya and Kanchan were determined. The moisture content ranged from 86% to 90%. The ascorbic acid content in the amla fruit pulp ranged from 351mg/100g to 270 mg/100g.