International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Development, physico: Chemical analysis and sensory evaluation of pomegranate: Watermelon mixed squash as a natural health drink


Sonal Prasad, Adarsh Kumar

This study has been undertaken to innovate a new squash from Pomegranate & Watermelon as a new drink which might be delicious, nutritious and that could be relished by people of all age groups. These two fruits were chosen because both these fruits have rich antioxidant properties, contain a large amount of Vitamin C, Potassium, Iron, Phosphorus and other nutrients. For this, three samples of Pomegranate – Watermelon mixed squash were prepared using three different amount variations - in the ratio of 2:2, 3:1 and 1:3. Sensory evaluation of the three samples has been done by a panel of 51 members using “Composite Scoring Test Card” to select the best one amongst the three samples. Statistically, the Code-II (in the ratio 3:1) was found most acceptable among the three squashes. A nutritional analysis of Code-II squash was analyzed. Energy and vitamin C content were found to be 226.25 Kcal/100 gm and 135.40mg/100gm respectively. Acidity in citric acid was 1%, pH- 4, T.S.S.-420brix, % tannin -0.18, reducing sugar – 37.40, non - reducing sugar & total sugar – 41.11. It would be viable to bring it into the market which would prove to be a nutritious squash available in all seasons throughout the year.
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