VALUE ADDITION OF NAGPUR MANDARIN (Citrus reticulata Blanco.) BY PREPARATION OF IMMUNITY BOOSTING SPICED SQUASH BLENDED WITH BEETROOT AND CARROT
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Date
2023
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College of Horticulture and Forestry, Jhalawar
Abstract
An experiment entitled “Value addition of Nagpur mandarin (Citrus reticulata Blanco.) by preparation of immunity boosting spiced squash blended with Beetroot and Carrot” was carried out at the Department of Post-Harvest Technology, College of Horticulture and Forestry, Jhalarapatan, Jhalawar (Rajasthan) in the month of April – October, 2022, aimed at preparing an immunity boosting spiced squash by blending Nagpur mandarin with beetroot and carrot. The experiment consisted of different treatments comprising of different blending proportions of Nagpur mandarin juice with beetroot and carrot juice having 25 per cent juice, 40 per cent TSS and 1 per cent acidity with addition of spices mix containing Black salt- 10 g, black pepper- 5 g, ginger juice- 10 g per litre of squash. The experiment was laid out in completely randomized design.
Among different combinations, blending Nagpur mandarin juice with carrot juice in 75:25 ratio (T4) was found superior with respect to sugars content, aroma, taste and overall sensory attributes. While, from the point of view of immunity boosting properties, the spiced squash prepared by blending Nagpur mandarin and beetroot juice in 50: 50 ratio (T3) was found superior as it had higher phenol content, antioxidant activity and anthocyanin content. It also had highest TSS and colour values, second best acidity content and fair amount of ascorbic acid up to 6 months of storage.
During 6 months storage of squash, a gradual decrease was observed in acidity, carotenoids, ascorbic acid, anti-oxidant activity, phenols, anthocyanin, and sensory scores for color, aroma taste and overall acceptability while an increase was observed in TSS and sugars. Negligible growth of microbial population was found in all treatment which was acceptable up to 6 months.