Study on effect of custard apple leaf extract on physico-chemical properties of aonla juice

Abstract

The leaf extract was prepared by shade drying of leaves for 4-5 days, the dried leaves were pulverized and boiled in water bath with distilled water to get the liquid extract. Further the liquid extract was centrifuged and then supernatant was spray dried to get powdered extract. Sweetened aonla juice formulation was made with different proportion of custard apple leaf extract varying from 0 to 15 g in increasing order from control (0) to A1 (5g), A2 (10g) and A3 (15g) respectively. The prepared juices were analyzed for physico-chemical composition and sensory evaluation. The retention of quercetin [(a flavonol, is a flavonoid, in other words, a plant pigment with a molecular structure like flavone. It is found in fruits, vegetables, leaves and grains. It can be used as an ingredient in supplements, beverages, or foods having nutraceutical value. )] in aonla juice sample A1, A2, A3 was 15.20, 32.80 and 49.75 mg per 1000 ml. Sample A2 (10g custard apple leaf extract) scored highest score for overall acceptability was 8.8.