National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In food processing industry blending is an art to develop different colours, aroma, astringency, taste to suit the requirement. Grape squash is a healthy drink both for children and adults. Grape juice has all good quality present in grape wine. Considering nutritional value and to prevent post harvest losses the present investigation was carried out with the objective to explore the compatibility and acceptability of grape squash by blending four varieties of grapes i.e. PusaNavarang, Concord, H23 and Banglore Blue in different proportions (1:1 and 1:2) with 8 treatments. The grape squash with 1:1 and 1:2 combinations analysed for juice recovery percentage, product recovery percentage, TSS, Acidity, Ascorbic acid and reducing sugars was done for estimating its quality parameters and Organoleptic characteristics (flavor, taste, colour, appearance, consistency and overall acceptability) was tested using 9.0 hedonic scale. The treatment PusaNavarang+Concord T3 (1:1 ratio) had the highest product recovery percentage (79.10 %). Thus, as for as product acceptability judged by organoleptic evaluation the treatment can be rated as T3>T1>T5>T4>T6>T8>T7>T2. Blending of juices from high yielding varieties with those of juice varieties having good quality can increase value addition for grape.
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