Vol. 11, Issue 7 (2022)

Author(s):
Mujahid Shagiwal and Bhagwan Deen

Abstract:
The present investigation was carried out at Post Graduate Laboratory, Department of Fruit Science and Department of Post Harvest Technology, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2021. Strawberry (Fragaria ananassa Duch), ginger (Zingiber officinale Rosc) and aloe vera (Aloe barbadensis Miller) have nutritional, spicy, medicinal and therapeutic values. In the present studies, strawberry pulp, aloe vera gel and ginger juice were blended in different ratios viz., 100:0:0 (T₁), 0:100:0 (T₂), 0:0:100 (T₃), 33.33:33.33:33.33 (T₄), 40:30:30 (T₅): 50:25:25 (T₆), 60:20:20 (T₇), 70:15:15 (T₈), 80:10:10 (T₉) and 90:5:5 (T₁₀) for the preparation of squash. 25 percent of blend comprising 80% strawberry pulp, 10% aloe vera gel and 10% ginger juice was found best on 9-point hedonic scale for the preparation of squash with 50% TSS, 1.20% acidity 350 ppm SO₂ than other blend combinations. During the storage period TSS, acidity, reducing sugars, total sugars and browning increased whereas, ascorbic acid (vitamin-C), non-reducing sugar, pH and organoleptic quality decreased with the advancement of storage period. The squash was stored at ambient (22.8-34.0^oC) as well as low (4-6^oC) temperatures. The beverage was organoleptically acceptable upto 5 months of storage in case of both ambient and low temperatures. The present study indicated that strawberry, aloe vera and ginger can be utilized for palatable squash making which can be beneficial for the consumers in term of taste, colour, flavour, nutritional, medicinal and therapeutic properties.