In the study different recipes of Aonla Nectar was standardized to explore the processing potential of Aonla. There were five different possibilities of recipes. The Nectar prepared from the recipes with 20% pulp, 13% TSS and 0.30% acidity gave highest organoleptic quality score followed by Nectar prepared from 20% pulp, 16% TSS and 0.25% acidity and the consumer accept ability of the ideal Nectar was maintained up to fifth month at ambient temperature.

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