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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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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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(7): 1942-1954
DOI: https://doi.org/10.20546/ijcmas.2018.707.229


Development of Squash from Wild Prickly Pear (Opuntia dillenii Haw.) Fruit and Its Quality Evaluation During Storage
N.S. Thakur, Monika Chauhan* and Abhimanyu Thakur
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan – 173230, Himachal Pradesh, India
*Corresponding author
Abstract:

Wild prickly pear (Opuntia dillenii Haw.), belonging to family Cactaceae grows mainly in arid and semi-arid climate. Its fruits are edible and sweet, which are rich source of antioxidants like phenols and betalains (betacyanins and betaxanthins). Therefore, an attempt was made to develop squash from its fruit and determine quality changes during storage. Different combinations of enzyme assisted extracted juice and sugar syrup were tried and analysed on the basis of sensory quality attributes to standardize proper combination for squash. The squash prepared by following the best selected recipe (35 % juice, 40 °Brix TSS and 1.20 % acidity) was packed in glass and PET bottles and stored for six months under ambient and refrigerated conditions. Squash could be safely stored for a period of six months under both storage conditions without much changes in quality characteristics. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.


Keywords: Opuntia dillenii Haw., Wild prickly pear, Antioxidants, Betalains, Squash
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How to cite this article:

Thakur, N.S., Monika Chauhan and Abhimanyu Thakur. 2018. Development of Squash from Wild Prickly Pear (Opuntia dillenii Haw.) Fruit and Its Quality Evaluation During Storage.Int.J.Curr.Microbiol.App.Sci. 7(7): 1942-1954. doi: https://doi.org/10.20546/ijcmas.2018.707.229