Vol. 10, Issue 7 (2021)

Author(s):
Harendra and Bhagwan Deen

Abstract:
The present investigation was carried out at Post Graduate Laboratory of Department of Fruit Science, College of Horticulture and Forestry, A.N.D. University of Agriculture & Technology, Kumarganj, Ayodhya (U.P.) during the year 2019-2020. Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) have nutritional, spicy, medicinal and therapeutic values. In the present study, the mango pulp, kagzi lime juice, aloe vera gel and ginger juice were blended in different ratios viz., 100:00:00:00 (T₁), 00:100:00:00 (T₂), 00:00:100:00 (T₃), 00:00:00:100 (T₄), 25:25:25:25 (T₅), 40:20:20:20 (T₆), 70:10:10:10 (T₇), 20:40:20:20 (T₈), 55:25:10:10 (T₉) and 50:20:15:15 (T₁₀) for the preparation of squash. The squashes were prepared using 50% TSS, 1.20% acidity, 350 ppm SO₂ and 25% blend from each blend combination. Among different proportions, the treatment (T₉) comprising 55 percent mango pulp, 25 percent kagzi lime juice, 10 percent aloe vera gel and 10 percent ginger juice was found best on 9-point hedonic scale for the preparation of squash by the panel of semi trained judges during organoleptic evaluation. The squash were filled into glass and polypet bottles and stored at ambient conditions (20.1-29.4⁰C), and subjected to chemical and organoleptic evaluation at an interval of 30 days for a period of 150 days (5 months). During the storage period Total Soluble Solids, acidity, reducing sugars and total sugars increased whereas vitamin-A, vitamin-C, non-reducing sugar and organoleptic score decreased with the advancement of storage period. The beverage was organoleptically acceptable upto 5 months of storage in case of both glass and polypet bottles. This study indicated that mango, kagzi lime aloe vera and ginger can be utilized for palatable squash making which can be beneficial for the consumers in terms of taste, colour, flavour and overall acceptability.