Articles
Utilization of litchi (Litchi chinensis) fruits ‘Bedana’ for the preparation of squash
Article number
1211_28
Pages
191 – 198
Language
English
Abstract
An investigation was carried out to study the qualitative changes in the litchi squash prepared with different levels of juice and TSS. It was prepared with 25, 30, 35 and 40% litchi juice and 45 and 50 °Brix TSS levels and analysed for physicochemical and organoleptic qualities after 0, 30, 60 and 90 days of storage at ambient temperature.
An increase in TSS, reducing sugars and total sugars values was observed with decrease in acidity and ascorbic acid content in squash during storage period of 90 days.
The litchi squash with 40% juice and 50 °B TSS exhibited highest TSS (51.74 °B), reducing sugars (24.38%) and total sugars (41.91%). However, squash with 25% juice and 45 °B TSS had maximum acidity (0.980%) while ascorbic acid content was recorded maximum (13.08 mg 100 g-1) in the squash with 40% juice and 45 °B TSS. Litchi squash prepared with 30% juice and 45 °B TSS was rated superior based on the overall organoleptic evaluation.
An increase in TSS, reducing sugars and total sugars values was observed with decrease in acidity and ascorbic acid content in squash during storage period of 90 days.
The litchi squash with 40% juice and 50 °B TSS exhibited highest TSS (51.74 °B), reducing sugars (24.38%) and total sugars (41.91%). However, squash with 25% juice and 45 °B TSS had maximum acidity (0.980%) while ascorbic acid content was recorded maximum (13.08 mg 100 g-1) in the squash with 40% juice and 45 °B TSS. Litchi squash prepared with 30% juice and 45 °B TSS was rated superior based on the overall organoleptic evaluation.
Authors
K.H. Pujari, A.P. Save, P.P. Relekar
Keywords
juice, recipe, TSS
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