Vol. 12, Issue 12 (2023)

Author(s):
Shubham V Borale, Bharat S Agarkar, Tejaswini K Ghongade, Rajesh B Kshirsagar and Bhanudas M Patil

Abstract:
An experiment was carried out to develop the liquid jaggery based squash beverage blended with aonla and beetroot juice. In the present study, the aonla juice, beetroot juice, lemon juice, tamarind juice and ginger juice were blended in the ratios of 25:0:5:5:2 (T₀), 20:5:5:5:2 (T₁), 15:10:5:5:2 (T₂), 10:15:5:5:2 (T₃), 5:20:5:5:2 (T₄) for the preparation of liquid jaggery based squash beverage. The squash was prepared using 45-degree brix TSS, 1.10 percent acidity, 600 ppm sodium benzoate and 25 percent blend from each blend combination. Among different proportions, the treatment T₂ comprising 15 percent aonla juice, 10 percent beetroot juice, 5 percent lemon juice, 5 percent tamarind juice and 2 percent ginger juice was found best on 9-point headonic scale by the panel of semi trained judges during organoleptic evaluation. The squash was filled in PET bottles and stored at refrigeration temperature (4 degree celsius) and subjected to physico-chemical, nutritional and organoleptic evaluation. It was observed that prepared beverage had, 34.06 percent total sugar, 9.0 percent reducing sugar, 25.06 percent non-reducing sugar as well as it also contains 50.95 mg per 100 ml ascorbic acid, 40.6 mg per 100 ml betalain. The nutritional study revealed that the prepared beverage contains 39 percent carbohydrates, 1.98 percent crude fiber, 0.83 percent proteins, 0.2 percent fat, 100 mg potassium, 120 mg calcium, 26.95 mg magnesium, 22.37 mg phosphorus, 17.20 mg iron and 11.9 mg per 100 ml zinc. Sensory evaluation revealed that the sample T₂, which contained 15 percent aonla juice, 10 percent beetroot juice, 5 percent tamarind juice, 5 percent lemon juice and 2 percent ginger juice was found superior.