VALORIZATION OF STRAWBERRY (FRAGARIA ANANASSA) BASED BLENDED SQUASH BEVERAGE WITH MUSKMELON, GRAPE, GINGER AND LIME DURING STORAGE
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 1
Abstract
Strawberry based blended squash beverages was developed by blending with muskmelon, grape, ginger and lime juices, prepared Product were stored at ambient(283ºC) and refrigerated temperature (4ºC) for 120 days period. At the end of 120 days of storage, the squash beverage contain 30% blended juice with 40ºB TSS and 1% acidity (T7) was found best as compared to other recipes (treatments). The biochemical constituents like TSS was increased from 40oB to 43.63ºB and 40ºB to 43.21ºB, pH from 3.66 to 3.86 pH and 3.66 to 3.77 pH total sugar was increased from 37.02% to 40.36% and 37.02% to 38.62% in ambient and refrigerated conditions, respectively. whereas, anthocyanin were decreased from 4.50 to 3.35 mg 100g-1 and 4.50 to 3.86 mg 100g-1, ascorbic acid from 76.50 to 64.12 mg 100g-1 and 76.50 to 68.62 mg 100g-1, titratable acidity from 1.00% to 0.84% and 1.00% to 0.90% decreased in ambient and refrigerated conditions, respectively. The product was free from spoilage microbes during storage study.
Authors and Affiliations
RASHAD AHMAD SHERZAD, K. N. SREENIVAS, H. C. KRISHNA, H. MOHAMAD TAYEEB ULLA, M. GULAB OMARI
Keywords
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