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Asian Journal of Dairy and Food Research, volume 38 issue 2 (june 2019) : 150-154.

Effect of Blending and Storage on the Physicochemical Composition of the Papaya and Mango Squash

Arun Prabha, Rajni Modgil, Anupama Sandal
1Department of Food Science Nutrition and Technology, College of Home Science CSKHPKV, Palampur-176 062, Himachal Pradesh, India.
Cite article:- Prabha Arun, Modgil Rajni, Sandal Anupama (2019). Effect of Blending and Storage on the Physicochemical Composition of the Papaya and Mango Squash. Asian Journal of Dairy and Food Research. 38(2): 150-154.. doi: 10.18805/ajdfr.DR-1419.

ABSTRACT

Papaya and mango pulp was blended in different ratios i.e. 100:0, 85:15, 70:30 and 55:45 respectively to prepare squash. Prepared squash was analysed for various nutritional and physico-chemical characteristics. Parameters studied were pH, acidity, TSS, Beta carotene  total sugars reducing and non reducing sugars. Squash was packaged in glass bottles and stored for six months to assess the shelf life after storage at ambient temperature. The samples were analysed at an interval of one month. The results revealed that a good quality squash can be prepared by blending papaya and mango. With increase in storage period the pH (2.96 to 3.03)and reducing sugar content of the squash increased, from 20.34 to 22.83 whereas the acidity, T SS,  ascorbic acid, â carotene content, total and non-reducing sugars decreased significantly. Initial TSS in controle sample was 44.12 which decreased to 43.91 % after six month storage.  Papaya pulp can be blended with mango pulp for developing squash.

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