The present investigation entitled “Optimization of boiling duration and concentrate level for preparation of nannari (Hemidesmusindicus (L.) R. Br.) syrup” was conducted in the Department of Postharvest Management, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot) Arabhavi, Belagavi district, Karnataka during 2024-25. The nannari syrup was prepared by using three different boiling durations (10, 20 and 30 min) and three levels of concentrate (25, 27.5 and 30%) in factorial completely randomized design and evaluated their physicochemical quality attributes. Nannari root has cooling property finds best use in beverage preparation. Dried nannari roots are commonly boiled and they are used in the preparation of beverages. But there is no standard scientific research for the preparation of extract, proportion of water and duration of boiling. Hence, to find out better recipes and to avoid the nutritional and medicinal losses the present investigation was planned. Organoleptically most acceptable nannari syrup obtained at the combination of 20 min boiling with 27.5 per cent concentrate with higher scores for colour (8.43), mouthfeel (8.40), flavour (8.44) and overall acceptability (8.42) with optimum scores for total soluble solids (65°B), titratable acidity (1.29%), total sugars (61.54%) and total phenolic content (82.91 mg GAE/100 ml).
