Effect of Recipe on Qualitative Changes in Sapota Squash During Storage

Abstract

Sapota squash was prepared with different levels of juice (25%, 30% and 35%), TSS (45 o and 50 o B) and acidity (1.0 %). Qualitative changes exhibited the increasing trend in TSS, reducing sugar, total sugar and pH with decline in acidity of squash during the storage period of six months. The squash recipes with 50 o B TSS maintained initially recorded higher levels of TSS, reducing sugar and total sugar than those with 45 o B TSS. Except texture, the acceptability of all sensory parameters like colour, flavour, texture and taste of squash was declined significantly during storage period of six months. Sapota squash with 30% juice and 50 o B TSS (T4) recorded the highest sensory score for flavour and taste. Increasing the juice level beyond 30% declined the flavour acceptability of the squash. As per the sensory evaluation for overall acceptability, the squash prepared with 30% juice, 50 o B TSS and 1.0% acidity was most acceptable, but remained at par with the squash recipe of 25% juice + 50 o B TSS+1.0% acidity. The cost of production of sapota squash increased as the juice and TSS level in the squash increased with corresponding decline in net profit as well as B: C ratio.