Studies on organoleptic qualities and colour (Lab*) values of Karonda (Carissa carandas L.) blended squash during storage (original) (raw)

Presently, fruit juice consumption has increased considerably, undoubtedly due to public insight of fruit juices as a healthy natural source of nutrient. Blending of two or more fruit juices for the preparation of Squash appears to be a convenient and economical alternative for utilization of Karonda. Owing to such potential, an experiment was carried out during 2019-2020 in the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi (UHS, Bagalkot), Karnataka. The karonda blended squash with guava, pineapple and red fleshed guava in different proportions were prepared and evaluated for organoleptic traits. Among various blended treatments, the combination of karonda and red fleshed guava (T10) in ratio of (50:50) obtained highest mean organoleptic score with respect to colour and appearance (8.30), Mouthfeel (8.09), flavour (7.90), taste (8.07) and overall acceptability (7.86) followed by combination of Karonda and pineapple (T3) in the ratio ...

Sign up for access to the world's latest research.

checkGet notified about relevant papers

checkSave papers to use in your research

checkJoin the discussion with peers

checkTrack your impact