Quality evaluation and storage stability of jamun-mango blended squash

Utilization of jamun fruit for preparing jamun-mango blended squash and their effects on physico-chemical changes and sensory qualities was investigated for six months of storage. Jamun and mango juices were blended in the ratio of 100% jamun juice as control, 90: 10:: jamun: mango, 80: 20:: jamun: mango, 70: 30:: jamun: mango and 60: 40:: jamun: mango. During six months of storage, total soluble solids increased whereas acidity decreased slightly. Treatment T₄ (70: 30:: jamun-mango) blend was having maximum anthocyanin contents which decreased from the initial levels of 46.10 to 42.80 mg/100 g during six months of storage. Iron contents decreased throughout the storage period. The result shows that squash prepared from the treatment T₄ (70: 30:: jamun: mango) was adjudged the best on the basis of sensory attributes which scored 7.62, 7.84, 7.96 and 7.80 points, as per hedonic scale for colour, aroma, body and overall acceptability. No microbial count was detected in different blended squashes upto four months of storage. After six months of storage, microbial count of 2×10⁶ CFU per ml was observed in treatments T₁ (100: 0:: jamun: mango) and T₂ (90: 10:: jamun: mango) and a count of 1×10⁶ CFU per ml was observed in treatments T₃ (80: 20:: jamun: mango) and T₅ (60: 40:: jamun: mango) and the count was considered to be in safe zone.