Vol. 16 No. 2
Evaluation of quality attributes of phalsa blended squash during storage
Author(s): N. GUPTA
Abstract: A study was aimed to standardize the protocol for preparation of phalsa blended squash. The investigation was conducted at Rainfed Research Sub-Station for Sub-Tropical Fruits (RRSS), SKUAST-J, Raya, Samba, J&K, UT. Phalsa and guava pulp were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively. The processed products were stored at room temperature and subjected to chemical, microbial and sensory evaluation at an interval of one month for a period of three months. With the advancement of storage period, an increasing trend was observed in TSS, reducing and total sugar content; however; a decreasing trend was observed in titratable acidity, ascorbic acid and anthocyanin content during the three months of storage period. In blended phalsa-guava squash, no microbial count was observed in all the treatment combinations during the three months of storage period. However, the blended squash prepared from treatment T4 (Phalsa:Guava::70:30) was adjudged the best on the basis of overall acceptability.
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