Vol. 4 (5) : September-October 2013 issue
Green Farming Vol. 4 (5) : 611-615 (September-October, 2013)
Effect of heat treatment & preservative on quality attributes of grape squash
MABOODUR RAHMAN1*, R.G. BURBADE2 and S. PARIDA3
Department of Food Engineering, K. K.Wagh College of Food Technology, Saraswati Nagar, Amrutdham, Panchavati, Nashik - 422 003 (Maharashtra)
Designation : 1,2,3Asstt. Professor *(maboodr26@gmail.com)
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. : P-0784
Total Pages : 5
Received : 02 March 2013
Revised accepted : 15 July 2013
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Citation :
MABOODUR RAHMAN, R.G. BURBADE and S. PARIDA. 2013 Effect of heat treatment & preservative on quality attributes of grape squash. Green Farming Vol. 4 (5) : 611-615 ; September-October, 2013
ABSTRACT
This study was under taken to investigate effect of heat treatment and preservatives on quality attributes of grape squash at room temperature. Also to study the organolaptically and nutritionally the effectiveness at 0 day, 15 days, 30 days, 45 days and 60 days. From the experiment it was found that after two months product B is better than product A and C. It was found that product B has better colour, flavour, texture, and nutritional quality. The TSS, pH, acidity was maintained at room temperature. The product increases its shelf life by using preservatives. It was finally concluded that the grape squash contain at least 25% fruit juice and 40-50% total soluble solids and also about 0.3% acid with 350 ppm of KMS. While processing of fruits reduce post-harvest loss and provide nutrients from these fruits. It is diluted before serving using the standard recipes.
Key words :
Ascorbic acid, Fruit preserves, Grape squash, Heat treatment, Potassium metabisulphite, Vitamin C.
