Abstract
The article describes in detail the process of utilizing sugar syrup left over as waste in the aonla processing industries in preparing value added products like the mint flavored spiced squash and ginger-lemon flavored spiced ready-to-serve (RTS) drinks. The spicy squash was prepared using Indian spices with and without mint that can be consumed after diluting it with water whenever required. Both the beverages were stored at room and low temperature for nine months and evaluated for different chemical and sensory attributes at every three month storage intervals. Squash without mint and RTS drink stored at low temperature was organoleptically more acceptable even after nine months. Both the drinks showed good market potential during summer months. The technology may prove helpful in saving economic loss of aonla processing industry in the form of sugar syrup waste.
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