A process for the preparation of "Amla Salt Candy" formulation based on Indian Gooseberry (Embillica officinalis Greath) has been developed using the ingredients such as Indian Gooseberry (Amla), Salt, Fennel powder, Cumin powder, Ginger concentrate and dry Ginger powder etc. The process involves a) washing of fresh gooseberry (Amla), b) deseeding and cutting into small pieces c) soaking into 12% (w/v) Salt and spices solution for 60-90 minutes The independent process variables for osmotic dehydration are salt concentration (4-12%) w/v, spices concentration (3-9%) w/v, solution to fruit ratio (3-5) v/w and duration of (60-90) minutes at room temperature. The osmotic drying process was optimized for maximum water loss, solute gain, overall acceptability and minimum percentage of acidity and vitamin-C loss. The optimum conditions were 12% salt concentration, 7.09 % spices concentration, 4.30 (v/w) solution to fruit ratio, and 84.15 minutes process time, d) Draining of the soaked Amla pieces e) Osmotic dehydration of the soaked Amla pieces f) Tray drying / freeze drying of dehydrated Amla pieces to moisture content of 10% g) packing of the final product for marketing
