Preparation and Quality Evaluation of Mixed Fruit Squash

Abstract

The present investigation is made with an attempt to prepare mixed fruit squash blended with Plum and Orange. For  treatment T0  is standardized to 100 % plum, 75 gms sugar, 0.1 gm sodium benzoate, treatment T1 is standardized to 70% plum, 30% orange, 75 gms sugar and 0.1 gm sodium benzoate, treatment T2 is standardized to 60% plum, 40 % orange, 75 gms sugar and 0.1 gm sodium benzoate and T3 is standardized to 50 % plum, 50 % orange, 75 gms sugar and 0.1 gm sodium benzoate. The mixed fruit squash sample of different treatments is analysed by Physico-chemical analysis (moisture percentage, acidity, protein, ascorbic acid, ash, pH, reducing sugar, total phenolic content and total soluble solids) is done for estimating its nutritional content and safety, Organoleptic characteristics (flavour and taste, colour and appearance, consistency, overall acceptability) is judged by trained panellist using 9.0 point hedonic scale. The treatment T3 containing 50% plum and 50% orange scores the highest value. Microbiological analysis is carried out to assess the shelf life of the best treatments checked through standard plate count, yeast and mould count, coliform count and psychrotrophic bacteria count .Thus, as for as product acceptability judged by Organoleptic evaluation and microbial quality is concern, the treatment can be rated as T3>T1>T0>T2.