Physico-chemical characters and sensory evaluation of jamun based blended squash beverages during storage.
Priyanka N., Dorajeerao A. V. D., Sudhavani V., Umakrishna K.
Author Affiliation: Horticultural College and Research Institute; Venkataramannagudem - 534 101, Andhra Pradesh, India.
Plant Archives 15 : 939-946
Abstract : A post harvest study was conducted at Horticultural College and Research Institute, Venkataramannagudem in order to find out best proportion of jamun based blends with mango, grapes and pineapple to preserve in the form of squash beverages. The blended squash beverages of jamun with mango, pineapple and grapes were analysed for physico-chemical composition and sensory quality at monthly interval for four months of storage. The density, TSS, total sugars and acidity were found to have increased during the storage. The pH, anthocyanin, ascorbic acid content and the organoleptic scores for taste and flavour were decreased sturdily and significantly. Among all the treatments the highest overall acceptability was achieved by the squash prepared from 75% jamun juice blended with 25% grape juice with having 1.186 g cm-3 of density, 4.35 of pH, 46.37°B of TSS, 37.62% of total sugars, 0.92% of acidity and 17.58 mg/100 ml of ascorbic acid content. The various physicochemical and sensory parameters obtained during the course of investigation and the data obtained along with relevant discussion are presented in the full text of this paper.