INFLUENCE OF BLENDING OF NATURAL EXTRACTS ON PHYSICOCHEMICAL AND SENSORY QUALITIES OF ALOE VERA SQUASH

Abstract

Alove vera squash was flavored with 2.25% and 3% peppermint (PM) and lime juice (LJ), and 1.5 and 2.25 % ginger juice (GJ). Aloe juice at 30% and TSS at 45 0B was maintained commonly for all the treatments. The prepared squash was stored for six months under ambient conditions to study their acceptability. Various chemical, physical and sensory qualities were recorded to establish its acceptability. Maximum TSS (47.86ºB) was recorded in the treatment in the blend of 3% PM. The treatment with 3 % PM blend recorded maximum reducing and total sugars initially as well as during storage. Higher sugar:acid ratio (57.52) was observed in the blends of 2.25% PM. Significantly maximum retention of ascorbic acid of 225.67mg/100ml was observed in 3 % LJ. Significantly maximum L* (lightness) values was observed in 3% PP blend (8.18, 7.27, 6.20 and 3.76, respectively) at 0, 2, 4 and 6 months after storage. Considerably minimum bacterial population was seen in 2.25% GJ blend (4.49 CFU/ml) in the fresh squash. Higher overall acceptability score of 4.38 (out of 5) was obtained in the blend of ginger at 1.50%. In conclusion, blending of ginger juice at 1.5 % produced an acceptably good beverage