Vol. 11, Issue 7 (2022)

Author(s):
Sabhavath Rupa Devi, K Vanajalatha, T Baby Rani and S Praneeth Kumar

Abstract:
The present research entitled "Development of papaya squash blended with pineapple, pomegranate and banana" was carried out during 2020-21 at Post Harvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad, Telangana. The experiment was laid in a Completely Randomized Design (CRD), composed of seven treatments and three replications Viz.,T₁-papaya 75% + pineapple 25%, T₂- papaya 50% + pineapple 50%, T₃-papaya 75% + pomegranate 25%, T₄- papaya 50% + pomegranate 50%, T₅- papaya 75% + banana 25%, T₆ - papaya 50% + banana 50% and T₇- papaya 100%. Among the different treatments papaya 50% + pineapple 50% (T₂) recorded the maximum organoleptic score i.e., colour appearance (8.10), consistency (8.00), flavour (8.50), taste (8.50), mouth feel (8.32) and overall acceptability (8.11) and with preferable TSS (45.04°Brix), pH (3.20), titrable acidity (1.28%), ascorbic acid (37.30mg/100g), reducing sugars (8.26%) and total sugars (36.33%) respectively. Among the different squash blends T₂ -papaya 50% + pineapple 50% had attained the best quality and organoleptic score and it was selected as the best treatment.