Sensory attributes of the squash made from bael and pineapple

Abstract

Sensory attributes of the squash prepared from bael ( Aegles marmelos ) and pineapple ( Ananas comusus ) fruit juices was evaluated. Fruit juices of ripe bael and pineapple fruits were incorporated for the preparation of the squash at different levels where T 0 (100% bael juice), T 1 (75% bael and 25% pineapple juice), T 2 (70% bael and 30% pineapple juice), T 3 (60% bael and 40% pineapple juice) and T 4 (50% bael and 50% pineapple juice). Good quality squash can be prepared by blending 70 per cent bael and 30 per cent pineapple fruit juice (T 2 ). Bael and pineapple fruits have good medicinal and nutritional properties like improvement of digestive system, anti-diabetic, pyretic, laxative, antioxidant, etc. It is seen that the organoleptic score of the squash prepared by blending 70 per cent bael and 30 per cent pineapple fruit juice was highest, i.e 7.82, followed by the treatment T 1 , T 3 ,T 0 and T 4 .