Development and storage of squash from jamun (syzygium sp. L.) and lemon (citrus limon L.) blends
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Date
2012
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Publisher
CCSHAU
Abstract
The present investigation entitled “Development and storage of squash from jamun (Syzygium
sp. L.) and lemon (Citrus limon L.) blends” was carried out with the objectives to standardize blending
of jamun and lemon juices and to study the shelf life of the developed value added jamun-lemon
squash. The jamun and lemon fruits’ average weight, pulp/juice weight and pulp/juice recovery were
(5.3 and 38.6 g), (496.7 g/kg and 542.7 g/kg) and (49.7 and 54.3%), respectively. The TSS, total and
reducing sugars were found out to be (13.2 and 8.2%), (8.1 and 3.4%) and (2.6 and 2.0%) respectively.
The acidity, ascorbic acid and total phenols were recorded to be (1.1 and 7.1%), (2.1 mg/100g and 39.2
mg/100ml), and (221.7 and 173.6 mg/100 g), respectively. For jamun, the anthocyanin content was
134.7 mg/100g pulp, while in citrus juice it was in undetectable amounts.
. The jamun-lemon squashes were prepared from 40 and 50 per cent blended pulp of jamun and
lemon by maintaing TSS 50%, and acidity 1%. The squash prepared from jamun-lemon blend in the
proportion of 90: 10 (w/w) and with 40% fruits pulp was found to be the most acceptable. Amongst the
various stabilizers viz., CMC, HPMC and guar gum used for reducing sedimentation of pulp, 0.2%
CMC incorporation proved to be most effective. The developed value added squash with or without
CMC was packed in transparent colourless glass bottles and stored at room temperature (35±5°C).
During three months of storage period, pulp sedimentation, TSS, total and reducing sugars
increased, whereas ascorbic acid, anthocyanins and total phenols decreased in the squashes. The pH
and acidity of the squashes were not significantly affected during storage. There was a significant
reduction in the organoleptic scores for colour, appearance, flavor, taste, mouth feel and overall
acceptability of jamun-lemon squash during storage, however, the scores were still above the
acceptable levels even after three months of storage. Throughout the storage period, however, nonsignificant
differences for various quality parametes were observed between squashes prepared with or
without CMC, except that pulp sedimentation was lower in squash prepared with CMC.
From the present study, it can be concluded that acceptable quality of value added jamunlemon
squash can be prepared with 40 per cent pulp, 50 per cent TSS, 1.0 per cent acidity, 1 g/l sodium
benzoate and 0.2% CMC. The cost of its production, without including labour, bottling and other
overhead charges, came out to be Rs. 63.60 /l. Organoleptic scores of squash decreased during storage
but it still remained in the acceptable range even by three months of storage at room temperature.
Description
Keywords
Storage, Fruits, Vegetables, Acidity, Cellulose products, Beverages, Sugar, Vitamins, Productivity, Anthocyanins