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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(1): 433-440
DOI: https://doi.org/10.20546/ijcmas.2019.801.045


Study on the Utilization of Grape Varieties for Squash Preparation
K. Vanajalatha* and D. Manohar Prasad
Post Harvest Research Station, SKLTSHU, Rajendranagar, Hyd-30, Telangana, India
*Corresponding author
Abstract:

In food processing industry blending is an art to develop different colours, aroma, astringency, taste to suit the requirement. Grape squash is a healthy drink both for children and adults. Grape juice has all good quality present in grape wine. Considering nutritional value and to prevent post harvest losses the present investigation was carried out with the objective to explore the compatibility and acceptability of grape squash by blending four varieties of grapes i.e. PusaNavarang, Concord, H23 and Banglore Blue in different proportions (1:1 and 1:2) with 8 treatments. The grape squash with 1:1 and 1:2 combinations analysed for juice recovery percentage, product recovery percentage, TSS, Acidity, Ascorbic acid and reducing sugars was done for estimating its quality parameters and Organoleptic characteristics (flavor, taste, colour, appearance, consistency and overall acceptability) was tested using 9.0 hedonic scale. The treatment PusaNavarang+Concord T3 (1:1 ratio) had the highest product recovery percentage (79.10 %). Thus, as for as product acceptability judged by organoleptic evaluation the treatment can be rated as T3>T1>T5>T4>T6>T8>T7>T2. Blending of juices from high yielding varieties with those of juice varieties having good quality can increase value addition for grape.


Keywords: Grape varieties, Juices, Squash, Organoleptic evaluation
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How to cite this article:

Vanajalatha, K. and Manohar Prasad, D. 2019. Study on the Utilization of Grape Varieties for Squash Preparation.Int.J.Curr.Microbiol.App.Sci. 8(1): 433-440. doi: https://doi.org/10.20546/ijcmas.2019.801.045