Development of Orange-White Pumpkin Crush and Analysis of its Physicochemical, Nutritional and Sensory Properties

摘要

Abstract: The objective of this study was to develop orange (Citrus aurantium) - white pumpkin (Benincasa hispida) crush in different variations and analyse its quality attributes. The crushes were analysed for its physicochemical characteristics (pH, titratable acidity, total soluble solids, reducing sugar, non reducing sugar and moisture), nutrient content (carbohydrates, vitamin A, B1, C, niacin, calcium and iron) and sensory properties (colour, taste, flavor, body and overall acceptability). The physicochemical properties of the crush were affected by the incorporation of white pumpkin juice. The vitamin C content of the crush increased with the proportion of orange juice incorporated. All variations showed good overall acceptability, sample with orange and white pumpkin juice in the ratio 75:25 (v/v) scored highest in sensory analysis.