Development of natural Nelli cordial

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.