Abstract:
Quality improvement studies on squashes and related beverages carried out. Sugar and acid levels of 50 and 1% respectively in orange and mango squashes in addition to developing an optimum taste, helped in retaining the natural characteristics during storage. Pasteurization of orange squash helped in retaining cloud but addition of pectin had no such effect. Heating, however, Caused bitterness in squash samples. Retention of ascorbic acid was higher and better sensory quality characteristics were preserved in sulphite treated citrus squash than that preserved by benzoic acid or sorbic acid. Storage of citrus squash in fluorescent light deteriorated its quality. Coloured glass bottles proved better in retaining ascorbic acid and other quality indices in citrus squash than uncoloured glass, polyethylene and polyvinyl chloride bottles. Replacement of sucrose with liquid glucose upto 25% level did not cause any significant, adverse effect on the quality of mango squash. Results on the standardization of comminuted fruit drinks from unconventional sources (like guavas and persimmons) are also reported.
Page(s):
41-45
DOI:
DOI not available
Published:
Journal: Nucleus, Volume: 23, Issue: 3--4, Year: 1986