Effect of storage period on the chemical composition and sensory attributes of strawberry syrup

Abstract

The present study was carried out to develop syrup and standardise the formulation of recipe produced from strawberry and determine syrup's nutritional value during storage in the department of Agriculture, Mata Gujri College, Fatehgarh Sahib, Punjab during the winter season of 2018-2019. It was Fresh ripe strawberries were washed with pure water and blended to get the pulp. The fruits were analysed to determine the moisture, TSS, pH, ascorbic acid, total sugar, reducing sugar, titrable acidity and ?- carotene. Different combinations of table sugar and distilled water were used to prepare syrup with a constant value of 25% fruit pulp, i.e. T1= 10% sugar concentration, T2= 20% sugar, T3= 30% sugar, T4= 40% sugar, T5=50% sugar, T6= 60% sugar, T7= 70% sugar with 25% strawberry pulp and T8 with 25% pulp only. The samples were stored at ambient temperature for 120 days to check the physiochemical and organoleptic analysis of strawberry syrup. According to the opinion of organoleptic test panel, treatment with 60% sugar was the most preferred one after considering the points of colour, flavour, texture, taste, and overall acceptability. During storage period TSS, pH, total sugar and reducing sugar increased whereas titrable acidity and ascorbic acid content decreased during the storage period.