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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 483-487
DOI: https://doi.org/10.20546/ijcmas.2017.609.058


Quality Assessment of Fresh Squashes through Organoleptic Analysis by Hedonic Test
Khushboo Gupta1, Mamta Tiwari2* and Gunjan Sanadya1
1KVK, Agriculture University, Kota, Rajasthan, India
2Directorate of Prioritization, Monitoring and Evaluation, Agriculture University, Kota, Rajasthan, India
*Corresponding author
Abstract:

According to Ministry of Agriculture, Government of India the estimated production of fruits in year 2017 is 92 million tones which are more than 2% than the last year but only 2.2% of produced fruits and vegetables were processed in food processing sector in India. In our country people prefer to consume fruits directly. Rest of the produce material destroys due to various factors. To increase the use of agro produce in processing and to reduce the waste, the present study was conducted in which fruit squashes were prepared incorporating fruit juices of lemon, pineapple, orange, amla, raw mango + ginger + mint and extracts of rose and khus. The prepared squashes were subjected to two groups and their organoleptic attributes were assessed. Nine (9) point Hedonic rating scale was used for organoleptic analysis of fresh squashes. Results revealed that various organoleptic attributes, i.e. app., colour, taste, flavour, consistency and overall acceptability of all seven squashes get ≥ 7 hedonic scores by both groups indicating that the squashes were liked moderately to very much by them. The taste, flavour and acceptability of these squash are very good. These squashes were acceptable among both the study groups. Hence, it can be concluded that these products can be served as ready to drink products and any one can drink it and refresh himself/ herself.


Keywords: Squash, Organoleptic attributes, Fresh, Fruits.
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How to cite this article:

Khushboo Gupta, Mamta Tiwari and Gunjan Sanadya. 2017. Quality Assessment of Fresh Squashes through Organoleptic Analysis by Hedonic Test.Int.J.Curr.Microbiol.App.Sci. 6(9): 483-487. doi: https://doi.org/10.20546/ijcmas.2017.609.058