Abstract:
Nelli (Phyllanthus emblica) is one of the important species in the patana land in Sri
Lanka. It is a edible fruit with a therapeutic value, which is commonly used in indigenous
medicine.
But most of these ripe fruits are wasted during the season without much use. Thus
processing of the fruit is beneficial, which will minimize the wastage. On the other hand,
the production of fruit juice in Sri Lanka is very limited. Therefore Nelli has a very good
potential for that purpose due to its indigenous medicinal value.
This study was conducted to develop a fruit cordial from Nelli fruits. The juice was
extracted with different extraction time (8,16,24 hrs with 1:1) ratio of water and pH, Brix
and titrable acidity were determined. Three cordials (about 1% acidity and 5 2 0 Brix)
were formulated, and they were analyzed chemically. (pH, Acidity, Brix) and
organoleptically. There after the analysis was carried out once a week, while analysis
,was done in one month storage at room temperature. Additionally Vitamin C content was
analyzed of all three samples.
All three formulated cordials were chemically, organoleptically and microbiologically
acceptable up to one month storage period. Cordial with 24 hrs extraction time is the
most Acceptable beverage in terms of sensory attributes.
Development of fruit cordial from Nelli fruit, not only will minimize the wastage and but
also will provide nutritional and medicinal benefits of the people.
