Effect of blending and storage on the physico-chemical, antioxidants and sensory quality of different squashes

摘要

Amongst Rhododendron arboreum, Kilmora (Berberis asiatica), Ghengharu (Crataegus crenulata) and Gaigal (Citrus pseudolimon), the highest (51.06 mg/100 ml) ascorbic acid was recorded in Galgal followed by Kilmora. The total antioxidants were found maximum (19.88 mM TE/I in Rhododendron followed by Kilmora (14.12 mM TE/I). In all the treatments, TSS and acidity of the blended squashes was found to increase and decrease significantly faster at ambient (18-20 degrees C) conditions than low (4 degrees C) temperature. The highest (12.5 mg/100 ml) ascorbic acid was recorded in T-9 (Galgal juice) and lowest (5.0 mg/100 ml) in T-1, (Rhododendron juice) T-5, (Kilmora juice) T-7 (Ghengharu juice) and T-8 (Ghengharu 15% + Galgal (5% + Ginger 5%) which was found to decrease significantly during storage both at ambient and low temperature. The reducing and total sugars in the blended squashes increased significantly during storage at both conditions. The total antioxidants were maximum (5.00 mM TE/I in T-1 (Rhododendron juice), which reduced to 4.65 and 4.84 mM TE/I after 6 months storage at ambient and low temperature respectively. Out of 10 treatments tried, the blended squashes (T-2 Rhododendron 15% + Galgal 5% + ginger 5%, T-4 Rhododendron 10% + Ghengharu 5% + Galgal 5% + ginger 5% and T-3 Rhododendron 15% + Ghengharu 5% + Galgal 5%) prepared in combination with Rhododendron petal juice had an edge over other treatments (T-1, T-5, T-6, T-7, T-8, T-9, T-10) in the overall quality. The prepared products had a shelf life of 6 months at ambient conditions, whereas at low temperature the products may be stored for one year without any microbial spoilage. The cost of production of the prepared products calculated was as low as 38.33 to 50.00% compared to the similar products (mango squash) available in the market.