Vol. 12, Issue 12 (2023)

Author(s):
Shubham V Borale, Bharat S Agarkar, Pratiksha C Kshirsagar, Rajeshwari P Katakhade and Rajesh B Kshirsagar

Abstract:
The liquid jaggery based squash beverage was prepared by using aonla juice (15%), beetroot juice (10%), tamarind juice (5%), lemon juice (5%) and ginger juice (2%). The prepared squash was filled in poly ethylene terephthalate bottles and stored at room (R₁) and refrigeration (R₂) temperature. Stored squash beverage was subjected to physicochemical analysis to determine the effect of storage on different properties such as pH, TSS, acidity, total sugar, reducing sugar, non-reducing sugar, ascorbic acid and betalain. It was observed that pH, TSS, total sugar, reducing sugar showed increasing trend while acidity, non-reducing sugar, ascorbic acid and betalain showed decreasing trend. The results of sensory evaluation revealed that squash beverage was stored for 30 days and 90 days at room temperature and refrigeration temperature respectively without affecting its sensorial quality attributes like color, appearance, flavour, taste.