Physio-chemical and acceptability analysis of Tamarind plum squash at different concentrations: Analysis of Tamarind Plum Squash at Different Concentrations

Muhammad Yasir  Rafique; Zainab  Sharmeen; Shahid  Bashir; Misbah  Arshad; Asad  Nawaz; Majida Umar  Nasib

doi:10.54393/pbmj.v5i2.131

Authors

Muhammad Yasir Rafique University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore Pakistan
Zainab Sharmeen University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore Pakistan
Shahid Bashir University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore Pakistan
Misbah Arshad University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore Pakistan
Asad Nawaz University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore Pakistan
Majida Umar Nasib Department of Human Nutrition & Dietetics, Knowledge Unit Health Sciences, University of Management & Technology, Sialkot Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i2.131

Keywords:

Physio-chemical, Acceptability, Taramind, Plum, Squash, PH.

Abstract

Tamarind plum containing red flesh, peeled are very exciting fruit due to their high content on bioactive compounds, such as the anthocyanins and other polyphenolic compounds with a high antioxidant capacity. These natural substances found in plum acts to prevent diseases such as diabetes and cancer. In this study squash was prepared with Tamarind plum.Objective:To find out Physio-chemical and acceptability analysis of tamarind plum at different concentrations.Methods:The tamarind plum was used to prepare squash with different percentage of tamarind juice and plum juice but at same percentage of sugar, water and sodium benzoic acid. Prepared squash was filled in polyethylene terephthalate bottles and analyzed after 0, 15, 30, 45, 60, 75 and 90days of storage. The Tamarind plum squash was subjected to Total Phenolic compounds,pH and Ascorbic acid. Result: Ascorbic Acid (33.46), pH (2.29) and TPC (0.78) were observed in squash prepared using tamarind juice (350ml), plum juice (400), sodium benzoic acid, sugar and water (2g, 1kg and 250ml). Storage showed significant effect on Ascorbic Acid and pHduring ninety days storage.Conclusion:On the basis of above results it was concluded that sample TPS3 show best in keeping quality during storage time intervals. Hence, the results of sample TPS3 of tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum are more acceptable to consumers because of sour test, need commercialization.

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