Development of value added green mango-mint-tulsi squash
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Date
2012
Authors
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Publisher
CCSHAU
Abstract
The present research work was carried out with the objectives of developing and evaluating
the recipe for value added Green mango-Mint-Tulsi squash and also to study its shelf life. The mango
pulp was extracted from green raw mango of cv. Ramkela. The pastes of mint and tulsi leaves were
prepared separately by grinding the respective leaves in 70-100 ml water. The value added squash was
prepared by blending green mango: mint : tulsi in various proportions and it was observed that of 85:
5: 10 (on weight basis) was most acceptable over other proportions. The squash from the blends were
prepared with 25 per cent pulp, 50 per cent TSS, 1.0 per cent acidity, 1 g/l sodium benzoate and 2%
black salt. Various proportions (5-20%) of honey was also used to partially substitute sugars in the
value added green mango:mint:tulsi squash and it was observed that 20% substitution improved
maximum the organoleptic quality of the squash. Thedeveloped value added squash with or without
honey was packed in transparent colourless glass bottles and stored at room temperature (35±5°C).
During three months of storage period, total soluble solids (TSS), total sugars and reducing
sugars increased significantly, whereas acidity andpH of the squashes did not change significantly.
However, the ascorbic acid content, total carotenoids, total chlorophyll and total phenols of the
squashes decreased significantly during storage period of three months. A non-significant change in
the organoleptic scores for colour, appearance, flavor, taste, mouth feel and overall acceptability of
green mango:mint:tulsi squashes prepared with or without honey was observed during storage.
Throughout storage period, significantly higher reducing sugar, total carotenoids and total
chlorophyll contents were observed in the squash prepared with honey than without honey, whereas
total sugar and total phenol contents were significantly higher in squash prepared without honey. The
TSS, acidity, pH and ascorbic acid contents were not significantly different between the squashes
prepared with or without honey. The, squash prepared with honey scored more in flavor, taste,
mouthfeel and overall acceptability than without honey, while no significant differences were
observed in the color scores. The cost of production without including labour, bottling and other
overhead charges, was calculated to be Rs. 34.5/l for squash without honey and Rs. 59.0/l for squash
with honey.
From the present study it can be concluded that acceptable quality of Green Mango-MintTulsi squash can be prepared by blending green mango:mint:tulsi in the ratio of 85:5:10 and with 20%
partial substitution of sugar with honey. The valueadded squash remained highly acceptable for its
overall acceptability even after three months of storage.
Description
Keywords
Storage, Vegetables, Honey, Acidity, Beverages, Diseases, Sugar, Mangoes, Fruits, Vitamins