Vol. 11, Issue 1 (2023)
Effect of blending proportion on sensory appeal of the blended squash using banana pseudostem sap with mango, papaya and Aloe vera
Author(s): Brunda NB, Desai Chirag, Mayani Jilen and Menaka M
Abstract: The present investigation entitled “Effect of blending proportion on sensory appeal of the blended squash using banana pseudostem sap with mango, papaya and Aloe vera” was carried with 11 treatments along with different blending combinations of banana pseudostem sap: mango: papaya: Aloe vera (T1-75:0:25:0, T2-75:0:20:5, T3-75:5:20:0, T4-75:5:15:5, T5-75:10:15:0, T6-75:10:10:5, T7-75:15:10:0, T8-75:15:5:5, T9-75:20:5:0, T10-75:20:0:5, T11-75:25:0:0,). The prepared blended squash was filled in PET bottles and stored at room temperature up to 6 months. Sensory parameters (9 point Hedonic scale) were recorded at initial, 2, 4 and 6 months of storage. The results were statistically analyzed using completely randomized design with 3 repetitions. From the experimentation it was revealed that, organoleptic parameters showed decreasing trend up to 6 months storage of blended squash and no microbial growth was observed during 6 months storage period. Results revealed that, best quality blended squash with higher sensory acceptability and stable nutritional quality can be prepared using 75% banana pseudostem sap, 10% mango pulp, 10% papaya pulp and 5% Aloe vera juice. Thus, the developed technology can be commercially explored by the food processors for production of quality blended squash. Therefore, it will be helpful for profitable utilization of banana pseudostem and also helps in development of different value added products.
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How to cite this article:
Brunda NB, Desai Chirag, Mayani Jilen, Menaka M. Effect of blending proportion on sensory appeal of the blended squash using banana pseudostem sap with mango, papaya and Aloe vera. Int J Chem Stud 2023;11(1):06-11.
