Development and Quality Evaluation of Tamarind Plum Blended Squash During Storage

The achievement was done to study the combination of tamarind plum blended squash for 90 days’ interval at room temperature. Tamarind and plum was added at a combination of 750: 0, 650: 100, 550: 200, 450: 300, 350:400, 250:500, 150:600 and 50:700 represent each treatment. The prepared tamarind plum blended squash was analyzed physio-chemically for TSS, Ascorbic acid, acidity, sugar acid ration, pH, reducing and non-reducing sugar, organoleptically for taste, color, texture and overall acceptability for a total period of 90 days. The result of the statistical analysis showed that treatment and storage interval shows a significant (P<0.05) effect both physio-chemical and organoleptic evaluation. Results also revealed that the decrease occurred in ascorbic acid content from (39.49 mg/100 gm to 27.40 mg/100 gm), titratable acidity (1.09% to 0.98%),non-reducing sugar (44.36% to 21.97%), and sensory evaluation included taste (6.85 to 5.83), color (6.33 to 5.36), flavor (7.54 to 5.75) and overall acceptability (8.03 to 6.14) while increased was found in total soluble solid (48.98°brix to 49.61°brix), sugar-acid ratio (44.94 to 50.79), pH (2.77 to 2.84), reducing sugar (17.21% to 31.23%) during storage. The maximum mean values were observed for TSS is TPS7 (51.64°brix), ascorbic acid TPS7 (37.87 mg/ 100 gm), titratable acidityTPS1 (2.31%), sugar acid ratio TPS0 (50.55), pH TPS7 (2.93), reducing sugar TPS0 (25.32%), non-reducing sugar TPS4 (37.64%), color TPS5 (6.70), flavourTPS5 (7.54), taste TPS5 (7.00) and overall acceptability TPS5 (7.76). Among all the treatment TPS5 was found to be the best. The result revealed that significant (P<0.05) decreased was found in physio-chemical and organoleptic parameter of treatment TPS5.