National Academy of Agricultural Sciences (NAAS)
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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 |
The present investigation was carried out in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Squash was prepared using different proportion of pumpkin pulp (25, 30, 35, 40 and 45 per cent) and total soluble solids (40, 45 and 47ºBrix) to finalise the base recipe. The squash was liked by the panellists but the feedback of judges revealed that the flavour of the product is required to be improved. Keeping in view the remarks of panellists, the squash was prepared by blending the pumpkin pulp with different proportion of guava pulp. Among different recipes tried for development and standardization of pumpkin-guava squash, recipe PG2 (30 % pumpkin pulp+10 % guava pulp) was selected for further studies on the basis of sensory evaluation in which acidity was maintained with three different acidic medium. Among, different squash prepared with three different acidic medium, the maximum ascorbic acid was noticed in treatment T2 (58.07 mg/100 g) while the beta carotene was maximum in T1 and T2 (0.51 mg/100 g). It was noticed that with the increase in storage period there was changes in chemical and organoleptic properties of prepared squash. The properties such as TSS, total sugars and reducing sugars increased however, titrable acidity, ascorbic acid and beta carotene decreased. At the end of six month of storage, it was observed that the mean maximum value of ascorbic acid decreased from 51.59 to 45.79 mg/100 g while the beta carotene decreased from 0.51 to 0.22 mg/100 g. Similarly, there were changes in the organoleptic properties of pumpkin guava based squash after six month of storage, but all of them were above the acceptable limit. The overall acceptability scores decreased from 8.13 to 6.68. Hence, it can be said that pumpkin along with guava can be effectively utilized for the development of squash which can be a good source of ascorbic acid.
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