Studies on Sensory Parameters and Microbial Load of Aonla Blended Squash during Storage

Author: Sakshi Sharma, Hemant Kumar Panigrahi, Dharmendra Khokhar and Ganeshi Lal Sharma

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Abstract

Aonla is a popular traditional medicine in India, and has been used to treat various ailments including anemia, diarrhoea, dysentery, jaundice, and fever. It is also believed to boost the immune system and improve digestion. Presence of high astringency and bitter taste reduces the table value of fresh raw aonla fruits. Processing of aonla fruits into different value added products is the only effective tool for reducing post-harvest losses in aonla, which vary from 30% to 40% due to its perishable nature and helps in reducing the market glut. Blending aonla juice with other fruits can help to reduce the acidity and astringency of the aonla juice and make it more palatable. Thus the present experiment entitled “Studies on sensory parameters and microbial load of Aonla blended squash during storage” was performed at Horticulture processing laboratory, Department of Fruit Science and Bio-control laboratory, IGKV, Raipur, Chhattisgarh during the year 2021-2022 and 2022-2023 to evaluate various sensory parameters and standardize the recipes of nutritionally enriched aonla blended squash based on consumer appeal. The research trial was carried out in Completely Randomized Design having 13 treatments combinations and 3 replications. It is evident from the experimental findings that the treatment T11 (50% Aonla + 48% Pomegranate + 2% Ginger) was found superior among all other treatments tested for different sensory parameters i.e. colour/appearance, taste, flavor, aroma and overall acceptability. However, the minimum organoleptic score for different sensory parameters is registered under the treatment T13 (100% Aonla). The treatment T11 reported minimum microbial count, while the maximum microbial colony count was recorded under the treatment T13 (100% Aonla).

Keywords

Microbial load, colony form count, squash, organoleptic, laminar air flow, incubator, hedonic scale

Conclusion

It is concluded from the experiment carried out during the year 2021-2022 and 2022-2023 that the treatment T11 (50% Aonla + 48% Pomegranate + 2% Ginger) was found superior among all other treatments tested for different sensory parameters. However, the minimum organoleptic score for different sensory parameters i.e.colour/appearance, taste, flavor, aroma and overall acceptability is registered under the treatment T13 (100% Aonla). The treatment T11 reported minimum microbial count, while the maximum microbial colony count was recorded under the treatmentT13 (100% Aonla).

References

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How to cite this article

Sakshi Sharma, Hemant Kumar Panigrahi, Dharmendra Khokhar and Ganeshi Lal Sharma (2023). Studies on Sensory Parameters and Microbial Load of Aonla Blended Squash during Storage. Biological Forum – An International Journal, 15(9): 567-572.