1/14/2024 0 Comments Peach squish sitmResults showed significant differences (p<0.05) among the treatments for all the chemical components of the squash blends analyzed except for titrable acidity, TSS and SO2 which did not show significant differences between the treatments on total soluble solids (TSS) in the range of 45 - 460 brix, pH 3.8 to 4.1, titrable acidity (% citric acid) 1.45 to 1.49, total sugars 35.3 to 37%, reducing sugars 15.2 to 16.8%, ascorbic acid 6.5 to 10.5 mg/100g and SO2 348 to 350 ppm were observed in different juice blended squash treatments. The developed fruit squash was subjected for evaluation of physico-chemical markers. The squash was developed with the optimization of the concentrations of prickly pear (5-25 %) and pineapple (0-25 %) juice. Ananas comosus (pineapple) is a tropical plant with edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the Bromeliaceous family. The fruit and cladodes of prickly pear provide interesting sources of functional compounds, such as fiber, hydrocolloids, pigments, minerals, and vitamins with antioxidant properties, such as vitamin C. Conclusion: It can be concluded that the locally available mango juices contain a safe level of nutritional and microbial elements for human consumption, but not highly satisfactory.įruits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, sugars, minerals and fiber. Total viable count of different types of fruit juices varied from 1×10 3-3×10 3 CFU/ml. Most of the mango juices were low in protein and very low/negligible in fat content. The highest quantity 6.87% and the lowest 3.62% of reducing sugar were recorded. The TSS content of all samples varied from 19% to 12%. The maximum content of acidity recorded was 0.24% and minimum 0.21%. Results: The highest quantity of monosaccharide (58.88%) was recorded in the AC1ME5 brand, while the lowest in Homemade (5.648%) and MN1GL2 (9.867%). Standard culture techniques were followed to assess the total viable count (TVC), E. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC methods. Material and Methods: Six commercially available different juice samples were collected from the market. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.Introduction: Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions. Squash could be safely stored for a period of six months under both storage conditions without much changes in quality characteristics. The squash prepared by following the best selected recipe (35 % juice, 40 ☋rix TSS and 1.20 % acidity) was packed in glass and PET bottles and stored for six months under ambient and refrigerated conditions. 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. Therefore, an attempt was made to develop squash from its fruit and determine quality changes during storage. Its fruits are edible and sweet, which are rich source of antioxidants like phenols and betalains (betacyanins and betaxanthins). Wild prickly pear (Opuntia dillenii Haw.), belonging to family Cactaceae grows mainly in arid and semi-arid climate.
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