Development of Fruit Beverages and Qualitative Studies During Preservation

Abstract

Experimental studies were conducted for the production of mixed fruit squash of pineapple and pomegranate fruits. Quality evaluation of mixed fruit squash was carried out. Which comprised of analysis of acidity, pH, optical density, TSS and sensory quality on 9-point Hedonic scale. Evaluation of quality parameters were done for fresh product stored for 30, 60 and 90 days under ambient temperature conditions. Mixed fruit squash samples were packed in glass bottles. Selected levels of sugar for squash were 1.5 kg, 1.75 kg and 2.0 kg per litre of fruit extract. Acidity of mixed fruit squash samples increased with increase in both pomegranate juice ratio as well as sugar level. Acidity was found to have increased progressively during storage. pH values of fresh as well as stored samples exhibited inverse correlation with corresponding values of acidities, Optical density of squash samples increased with increase in pomegranate juice ratio and also increased with increase in sugar level. During storage, increases in optical densities of samples were observed. TSS of mixed fruit squash samples increased with increase in both, pomegranate juice ratio and sugar level. Minor increases in TSS were observed in samples during storage. All the samples were found organoleptically acceptable even after 90 days of storage. The best among them, having sugar concentration of 1.5 kg per litre of fruit extract and pineapple: pomegranate juice ratio 7:3 was awarded an overall score of 8.2 (between 'Like very much' and 'Like extremely').