The Effect of Storage Condition And the Qual. Ty Attributes of Mango Squash Beveeage

Abstract

The TSS, pH, optical density and ascorbic acid of mango based squash beverage increased with increase in the level of sugar ratio at different storage condition. The acidity values of the sample M2s:S3so, M2s:S4so and M2s:Ssso after 90 days of storage were observed as 1.128, 1.126 and 1.126 at refrigeration condition. The vitamin-C (ascorbic acid) of the mango squash samples were decreased during storage period. It might be due to the oxidation or in·eversible conversion of Lascorbic acid into dehydro ascorbic acid in the presence of enzyme ascorbic acid oxides ( ascorbinase) caused by trapped or residual oxygen in the glass bottles. The TSS values of the sample M2s:S3so, M2s:S4so and M2s:Ssso after 90 days of storage were observed as 60.5, 61.0 and 62.5 °Brix at refrigeration condition.The higher score of overall acceptability was 8.30 for the fresh samples and the minimum . score awarded for overall acceptability was 5.375 for the mango based squash beveragesample having sugar ratioM2s:S3so at refrigeration temperature condition. However, the overall acceptability of beverage decreased with increase in storage period.