Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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.2018.7(4): 113-122
DOI: https://doi.org/10.20546/ijcmas.2018.704.013


Development and Evaluation of Physico-Chemical Properties of Kinnow - Aonla - Aloe Vera Blended Squash
Balaji Vikram* and Purnima Singh Sikarwar
Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (211007), India
*Corresponding author
Abstract:

In present investigation the efforts have been made to prepare a therapeutic Squash made from blend of kinnow-aonla and aloe vera juice extracts. Keeping the present view the investigation was carried out during 2015-16 under Complete Randomized Design with seven treatments and three replications in each. Squashes for different treatments were prepared from blending of kinnow-aonla juice (cv. NA-7) and aloe vera gel in different proportions by keeping TSS (50%), acidity (1%) and preservative value (KMS- 350 ppm) constant and stored at ambient temperature. Data was collected from initial level to 120 days after storage at 60 days intervals. During the storage studies total soluble solids, acidity, reducing sugar and total sugars increased whereas, vitamin C, non- reducing sugar content and organoleptic score decreased with storage period. Based on experimental findings this study indicated that the treatment combination with T6 i.e. 25% Juice blend (consisting 5% Kinnow+70% Aonla juice + 25% Aloe vera gel) was found to be the most suitable in terms of quality, sensory scores and quality was remained acceptable up to 4 months (120 days) under ambient storage conditions.


Keywords: Kinnow, Aonla, Aloe vera, Squash, Storage
Download this article as Download

How to cite this article:

Balaji Vikram and Purnima Singh Sikarwar. 2018. Development and Evaluation of Physico-Chemical Properties of Kinnow - Aonla - Aloe Vera Blended Squash.Int.J.Curr.Microbiol.App.Sci. 7(4): 113-122. doi: https://doi.org/10.20546/ijcmas.2018.704.013