Development, analysis and sensory evaluation of carrot squash as a natural health drink
Author(s):
Sonal Prasad
Keywords:
carrot, Physico-chemical analysis, sensory evaluation, squash, vitamin A
Abstract
The present study has been undertaken to innovate a new health drink which might be nutritious and relished by all age group. As such, carrot squash has been prepared as a natural health drink because it was a rich source of vitamin A and antioxidants. It is an annual and biennial herbaceous plant. For the preparation of carrot squash, three different ingredient variations in the form of honey, sugar and jaggery has been taken. Sensory evaluation of all the varieties of carrot squash were carried out by 101 members who used the “Composite Scoring Test Card” as the tool to choose the better one amongst all the samples. Statistically the Code-II squash based on sugar syrup was found to be the highly acceptable among the three squashes. Nutritional analysis of Code-II squash was analyzed. Nutritional analysis of Energy and Vitamin A was found to be 220.68 Kcal/100 gm and 6679.5 µgm/gms using IS method and Spectrophotometric method respectively. Similarly, other physico-chemical parameters of the highest accepted squash were also analyzed. Moisture of the squash was found to be 45.6%, Fat -0.76%, Ash - 0.18%, Protein- 0.34%, Titrable acidity-1%, ascorbic acid-0.95mg, total sugar- 40.1%, TSS - 60˚ Brix and pH was 6. It would be viable to bring it into market which would prove to be a nutritious and healthy squash available in all seasons throughout the year replacing other synthetic soft drinks
Article Details
Unique Paper ID: 152516

Publication Volume & Issue: Volume 8, Issue 3

Page(s): 1071 - 1077
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