Formulation, Preparation and Storage potentiality Study of Mixed Squashes from Papaya, Banana and Carrot in Bangladesh

Abstract

The study was conducted on formulation and preparation of mixed squashes with different combinations of papaya, banana and carrot pulp. The research work was carried out in three phases. In phase I, the moisture content, total soluble solid (TSS), ash, pH, acidity, vitamin C (ascorbic acid), total sugar, reducing and non-reducing sugar of ripe papaya, ripe banana, fully matured carrot and processed mixed squash from these were analyzed. The pulp prepared from papaya, banana and carrot were used for preparation of mixed squash with various combinations along with other ingredients. The combinations were 100% papaya for sample S1 (Control); 60% carrot, 20% papaya and 20% banana for sample S2; 40% carrot, 40% papaya and 20% banana for sample S3 and 33.33% carrot, 33.33% papaya and 33.33% banana for sample S4. Sugar and citric acid was used for improving the sweetness and lowering the pH respectively. Potassium meta-bisulphate (KMS) was used as preservative. In phase II, the sensory property of squash was evaluated by a taste testing panel consisting of 10 panelists. The results showed that color, flavor, sweetness, sourness and overall acceptability of the squash S3 containing 40% carrot pulp, 40% papaya pulp and 20% banana pulp got highest score. Other samples were moderately acceptable. In phase III, the storage potentiality of squashes was observed. After 8 weeks S1 and S3 sample remain unchanged but other samples S2 and S4 were slightly changed by sedimentation. Keyword:Preparation, Squash, Sensory evaluation and Storage potentiality.