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Quality Assessment of Mixed Fruit Squash: Physico-chemical Analysis, Sensory Evaluation and Storage Studies

Mr. J. S. Jothi
M S Fellow
Department of Food Processing and Engineering, Chittagong Veterinary and Animal Science University, Chittagong-4225, Bangladesh

Abstract/ Executive Summary:

The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks.

Keywords: Quality assessment, Mixed fruits, Squash, Shelf-life

Location: Chittagong

Start Date: 00-00-2011

End Date: 00-00-2013

Program Area: Postharvest and Agro-processing

Commodity: Juice

Objectives:

to develop standard formulation for preparation of mixed fruit squash
to assess the quality of the mixed fruit squash by physico-chemical analysis and sensory attributes
to asses shelf life of mixed squash.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, during the period 2011 to 2013. The fresh and well graded carrot (Daucus carota), fresh and fully ripe papaya (Carica papaya) and banana (Musa sapientum) and sugar collected from the local market were used in the study. Potassium metabisulphite (KMS), citric acid and other materials required were used from the laboratory stock. Fresh and fully ripe papaya was used for extraction of juice. Papaya was washed thoroughly and peeled. Juice was collected by cutting out the flesh of papaya after removing seeds. The juice was extracted using a high quality electric juicer. The extracted juice was strained properly. Juice was pasteurized at 82-85ºC. After pasteurization juice was cooled properly. Juice was packed properly into high density polyethylene. The packed juice was stored in a deep freeze at a temperature of -20⁰C for future use. Fresh and fully ripe banana was used for extraction of juice. Bananas were peeled and cut into slices. The slices were steam blanched to prevent browning reaction. The juice was extracted using a high quality electric juicer. The extracted juice was strained properly. Juice was pasteurized at 82-85ºC. After pasteurization juice was cooled properly. Juice was packed properly into high density polyethylene. The packed juice was stored in a deep freeze at a temperature of -20⁰C for future use. Fresh and matured carrot was cleaned to remove dirt, unresidual skin and other undesirable materials. Then it was washed thoroughly, peeled and cut into slices. The slices were blanched in boiling water for 3 minutes. After cooling juice was extracted using a high quality electric juicer. The extracted juice was strained properly. Juice was pasteurized at 85ºC. After pasteurization juice was cooled properly. Juice was packed properly into high density polyethylene. The packed juice was stored in a deep freeze at a temperature of -20⁰C for future use. Juice, sugar, citric acid and KMS required were separately weighed. Water was also measured according to the calculation. Small quantity of water was taken out from the measured quantity of water to dissolve KMS later on. Sugar and citric acid were mixed with water and heated to prepare syrup. Filtered the syrup through a coarse cloth and then cooled. KMS was dissolved in aforesaid quantity of water that is measured earlier. Measured juice was then mixed with the cool syrup. Then KMS solution was also added. It was mixed thoroughly and finally squash was prepared. It was then poured in sterilized glass bottle and capped finally. The mixed fruits squash were stored at room temperature. The fresh papaya, carrot, banana, processed squash were analyzed for moisture, TSS, pH, titrable acidity and vitamin-C were determined. Reducing sugar and non-reducing sugar were determined. Initially and periodically, sensory characteristics of all types of squash were evaluated for different sensory attributes by a panel of 15 panelists. All the panelists were briefed before evaluation. Sensory attributes like appearance and color, aroma, taste and overall acceptability for all samples were assessed using nine point hedonic scales. Hedonic scale was in the following sequence: 9 = Like extremely, 8 = Like very much, 7 = Like moderately, 6 = Like slightly, 5 = Neither like nor dislike, 4 = Dislike slightly, 3 = Dislike moderately, 2= Dislike very much and 1= Dislike extremely. The samples were coded with letters and served to the panelists at random to guard against any bias. The data obtained from the experiments were statistically analyzed for analysis of variance (ANOVA) and consequently Duncan's Multiple Range Test (DMRT) was used to determine significant difference among the various samples in triplicate. Data were analyzed using the software, Statistical Package for Social Sciences (SPSS) version SPSS 16.0.2 at the 0.05 level. For total viable count of bacteria and counting of total yeast and mold present in mixed fruit squash were determined according to the method as described in the “Recommended Method for the Microbiological Examination of Food”. The prepared squash was packed in glass bottle and stored in room temperature (26±3^oC). The packed squash was uncapped at a regular interval to asses through physicochemical changes and sensory test for color, aroma, taste and overall acceptability. The spoilage was determined by organoleptic rejection.

Source of Information: J. Bangladesh Agril. Univ. 12(1): 195–201, 2014

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The best acceptable formulation of the mixed fruit squash containing 40% carrot, 40% papaya and 20% banana was identified based on the overall acceptability. The increase in TSS and titrable acidity was directly whereas pH and vitamin C concentration change was inversely related with storage period. On the basis of the organoleptic acceptability, it may be concluded that formulation of mixed fruits squash is possible to satisfy consumer taste and preferences up to 8 weeks of storage at ambient temperature. After 9 weeks of storage time, sedimentation was noticed in mixed fruits squash. More studies should be conducted to investigate the causes of sedimentation and recover it to increase consumer preferences during storage.

Knowledge Management: Journal