Science Letters

Quality assessment of the mango-mandarin (kinnow) squash during storage

Usman Shahid, Sarfraz Hussain*, Muhammad Nadeem, Saqib Jabbar, Tahir Mahmood Qureshi, Muhammad Umar Nasir, Syeda Mahvish Zahra, Farhat Rashid

Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

Abstract

The aim of this study was to analyze the quality and storage stability of mango and mandarin fruit blend squash. The mango pulp and mandarin juice were mixed together with the addition of sugar to make five different treatments. In those treatments, mango pulp was decreased gradually from 70% to 30% with the alternative increase in mandarin juice concentration from 30% to 70% among various treatments. Potassium meta-bisulphite (KMS) was added as preservative at the rate 0.1%. Mango-Mandarin squash was subjected to different physico-chemical and sensory analyses during the storage study of 90 days. All the treatments showed a decreasing trend for TSS and pH and increasing trend for total sugars and titratable acidity during storage period. Results showed that mango-mandarin squash contains pH (3.88-3.26), acidity (1.66-1.24 %), total sugars (45.3-42.0%) and total soluble solids (47.7-44.0 �B). The results were further verified by principal component analysis (PCA). The sensory evaluation score showed that treatment T5 (30 % mango pulp, 70 % mandarin juice) was highly acceptable even after 90 days storage period.

Keywords: Mango-Mandrin squash, sensory properties, shelf life, physico-chemical analysis.

Received May 10, 2015 Revised July 07, 2015 Published online first August 10, 2015

*Corresponding author Sarfraz Hussain Email sarfrazuaf2002@yahoo.co.uk