Main Article Content
The aim of the study was to prepare squash from different fruits and to investigate the effect of Potassium metabisulphite (0.1%), storage time and temperature on the physiochemical and organoleptic properties of samples. During this study total five samples were prepared utilizing five different fruits which were peach, apple, guava, mango and lime such as X1, X2, X3, X4 and X5 and were preserved with 0.1% Potassium metabisulphite. The purpose of utilizing these fruits to prevent post-harvest loss in the peak season which is due to lack of proper post-harvest handling and preserving facility. These samples were randomly analyzed physiochemically (pH, acidity, ascorbic acid content and total soluble solids) and organoleptically (taste, color and odor) with the storage interval of 15 days during one month storage. A decrease was observed in pH and ascorbic acid content while acidity and total soluble solids were found increased at α value less than 0.05 during storage. From this study it was concluded that X4 [ (25% mango pulp + 25% distilled water + 50%Sugar + Citric acid (0.75%) + 0.1% Potassium metabisulphite (0.075%)] stayed very much acceptable as compared to others because of minimum changes in sensory evaluation score and physicochemical characteristics. Fruit based beverages are very important food products; further study is suggested on the refrigerated temperature to know the effect of temperature. Study on effect of other preservatives in different concentration is also recommended in future.
Keywords: Acidity; Ascorbic acid; Citric acid; Interval; pH; Sensory; Total soluble solids