Siddiqui, SaleemPanchal, Pardeep Kumar2016-10-262016-10-262012http://krishikosh.egranth.ac.in/handle/1/82208The 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.enStorage, Fruits, Vegetables, Acidity, Cellulose products, Beverages, Sugar, Vitamins, Productivity, AnthocyaninsThesis