Fruit Squash Research Articles

Standardization of Technology for Development, Physico-chemical properties, Organoleptic acceptability and Storage of Value Added Kiwi Fruit Squash (Actinidia deliciosa)

A present study was conducted for the development of kiwi fruit squash (Actinidia deliciosa). The study was constituted to evaluate the effect of different treatments on the physico-chemical and organoleptic properties and prolonged storage life of kiwi fruit squash. The experiment was carried out in the Post Harvest Laboratory, Learning Integrated Livelihood Forestry, Agronomy & Rural Management, Ministry of Uttarakhand Dehradun, during the year 2022-24. The experiment was laid out in 2x2 Factorial Randomized Block Design with 3 replications. Based on the statistical analysis, the experiment shows that Bruno variety (V3) performed best in terms of physico-chemical properties viz., TSS, acidity, moisture, vitamin C, and reducing sugar, followed by the Abbott variety (V2). The study indicated that Abbott variety (V2) was most acceptable in terms of organoleptic properties viz., colour & appearance, taste & flavour, texture and overall acceptability, followed by the Hayward variety (V1). On the other hand microbial analysis of the squash shows the stored life which is up to 60 days without any microbial contamination. The squash maintained acceptability for up to 2 months when diluted with water, making it suitable as a refreshing beverage for all age groups.

An assessment of the guava fruit squash’s quality in combination with papaya and herbs

An assessment of the guava fruit squash’s quality in combination with papaya and herbs

An Overview on Phytochemistry, Pharmacology, Pharmaceutical, Traditional and Economical Aspects of Aegle marmelos

Aegle marmelos (A. marmelos Corr., Rutaceace) known as bael is found from pre-historic time. It belongs of Indian origin. It has abundant allegorical importance for Hindus. A. marmelos is available in diverse varieties viz. Pant Aparna, Pant Urvashi, Narendra bael-5, Narendra bael-6, Pant Sujata, Pant Shivani, CISHB-1, CISHB-2, etc. Wholly parts of the A. marmelos tree have medicinal values and have been used as medicine for a long time. A. marmelos has different classes of compounds including coumarins, alkaloids, terpenoids, fatty acids, amino acids, etc. This plant has a strong potential to treat diseases including diarrhea, dysentery, anti-bacterial, anti-fungal, diabetes, peptic ulcer, inflammation, etc. Besides, it provided anticancer, cardio-protective, antipyretic, analgesic, constipation, antioxidant, wound healing activity. The gum obtained from bael fruits has great potential in sustaining the delivery of the drug. The marketed products of A. marmelos are Chyawanprash, A. marmelos capsules, Capsule Bilv Giri, Entrostat Syrup, Ojamin, Vilwadigulika, etc. Other products made from fruit are jam, slab, dehydrated bael, fruit squash, fruit pulp Bael powder, toffee, and ready to serve (RTS) drink. Recently lots of work on different parts of bael has been establishing scientific proof for its traditional claims. Hence, it is essential to compile the current findings along with the preceding work, which will assist the researchers to find all the literature on A. marmelos. Overall, the present overview deals with general, traditional, phytopharmaceutical, pharmacological, chemical profile, and economic importance like pharmaceutical and other applications.

Accidental Consumption of Aspartame in Phenylketonuria: Patient Experiences.

Aspartame is a phenylalanine containing sweetener, added to foods and drinks, which is avoided in phenylketonuria (PKU). However, the amount of phenylalanine provided by aspartame is unidentifiable from food and drinks labels. We performed a cross-sectional online survey aiming to examine the accidental aspartame consumption in PKU. 206 questionnaires (58% female) were completed. 55% of respondents (n = 114) were adults with PKU or their parent/carers and 45% (n = 92) were parents/carers of children with PKU. 74% (n = 152/206) had consumed food/drinks containing aspartame. Repeated accidental aspartame consumption was common and more frequent in children (p < 0.0001). The aspartame containing food/drinks accidentally consumed were fizzy drinks (68%, n = 103/152), fruit squash (40%, n = 61/152), chewing gum (30%, n = 46/152), flavoured water (25%, n = 38/152), ready to drink fruit squash cartons (23%, n = 35/152) and sports drinks (21%, n = 32/152). The main reasons described for accidental consumption, were manufacturers’ changing recipes (81%, n = 123/152), inability to check the ingredients in pubs/restaurants/vending machines (59%, n = 89/152) or forgetting to check the label (32%, n = 49/152). 23% (n= 48/206) had been prescribed medicines containing aspartame and 75% (n = 36/48) said that medicines were not checked by medics when prescribed. 85% (n = 164/192) considered the sugar tax made accidental aspartame consumption more likely. Some of the difficulties for patients were aspartame identification in drinks consumed in restaurants, pubs, vending machines (77%, n = 158/206); similarities in appearance of aspartame and non-aspartame products (62%, n = 127/206); time consuming shopping/checking labels (56%, n = 115/206); and unclear labelling (55%, n = 114/206). These issues caused anxiety for the person with PKU (52%, n = 106/206), anxiety for parent/caregivers (46%, n = 95/206), guilt for parent/carers (42%, n = 87/206) and social isolation (42%, n = 87/206). It is important to understand the impact of aspartame and legislation such as the sugar tax on people with PKU. Policy makers and industry should ensure that the quality of life of people with rare conditions such as PKU is not compromised through their action.

Sweet satiation: Acute effects of consumption of sweet drinks on appetite for and intake of sweet and non-sweet foods

Sensory-specific satiety (SSS) describes a reduction in the pleasantness of the taste of (momentary liking) and desire to consume a food that occurs with eating, compared with the relative preservation of liking and desire for uneaten foods. We conducted three studies in healthy female and male participants to test whether SSS generalises from sweet drinks to sweet foods. Studies 1 (n = 40) and 2 (n = 64) used a two-condition cross-over design. Participants consumed non-carbonated, fruit squash drinks sweetened with low-calorie sweeteners (LCS) versus water and evaluated various food and drink samples (stimuli). Generalisation of SSS was evident across all sweet stimuli, without having an effect on non-sweet (savoury) stimuli. These SSS effects were present when measured shortly after consumption of the sweet drink, but not 2 h later. There was no evidence of a ‘rebound’ increase above baseline in liking or desire to consume sweet foods 2 h after the sweet drink versus water. In study 3, 51 participants consumed labelled and branded 500 ml cola and water drinks (4 conditions, cross-over design) immediately before and during ad libitum consumption of sweet and non-sweet snack foods. Compared with still water, ‘diet’ (LCS-sweetened) cola reduced sweet food intake, but not total ad libitum intake. Carbonated water decreased hunger and increased fullness compared with still water, without differentially affecting thirst. Energy compensation from the ad libitum snacks for consumption of sugar-containing cola averaged only 20%. Together, these results demonstrate that consumption of LCS drinks acutely decreases desire for sweet foods, which supports their use in place of sugar-sweetened drinks. Further studies on the effects of carbonation of appetite are warranted.

Stability assessment of Leh Berry fruit squash

Stability assessment of Leh Berry fruit squash

Effect of Vocational Training Programme on Preservation of Fruits and Vegetables for Self Help Group members

The value addition of fruits and vegetables helps in improving the diet quality by supplying essential nutrient (vitamins, minerals, flavonoids, antioxidants) needed for healthy life style. India is processing only 2–3 per cent of fruits and vegetables for value addition of seasonal food items in the form of jam, pickles, beverages, marmalades, squashes etc. on a commercial scale. Therefore, a vocational training was conducted for the self help group members of rural women (18–45 yr) of Shaheed Bhagat Singh Nagar, Punjab for a period of 10d at the Krishi Vigyan Kendra campus. The skills regarding the food preservation were imparted to a group of 18 farm women through lectures, demonstration and hand on training for different food products namely mixed fruit jam, pickle, chutney, marmalades, nuggets, papad and squash etc. After completion of the training course, the outcome was evaluated through a questionnaire using appropriate statistical tools like frequency and percentage. The study revealed that 50 per cent of the trainees of self help group adopted value addition of fruits and vegetables on a commercial scale.

Development of squash from box myrtle (Myrica nagi) and its quality evaluation during storage

Box myrtle (Myrica nagi), belonging to family Myricaceae, is a sub-temperate tree, found throughout the mid-Himalayas, at an elevation of 1,300 to 2,100 m amsl. The fruits of box myrtle are well known for their ravishing taste and have been reported as rich sources of anti-oxidants like phenols and anthocyanins. Therefore, an attempt was made to develop fruit squash from the fruit and determine quality changes during storage. Different combinations of juice and sugar syrup were tried and analysed on the basis of sensory quality attributes to standardize proper combination for squash. The squash prepared by following the best selected recipe (40% juice and 40°Brix TSS) was packed in glass and PET bottles and stored for six months under ambient and refrigerated conditions. Squash could be safely stored for a period of six months under both storage conditions without many changes in quality characteristics. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

Storage longevity of passion fruit squash

The present investigation on the storage longevity of passion fruit squash was carried out in the Experimental laboratory of the Department of Pomology and Post Harvest Technology, Faculty of Horticulture, Uttar Banga Krishi Vishwavidyalya, Pundibari, Cooch Behar during 2007-08. Four treatment combinations of both yellow and purple passion fruit squash with different concentrations of sugar and preservatives were evaluated for extending the storage life of squash. In yellow passion fruit squash T 3 (6.38 °Brix) and in purple passion fruit squash T 4 (8.23 °Brix) were found to have very less percentage change of TSS over initial value after six month of storage. The acidity value among various treatments, T 3 for yellow passion fruit squash and T 4 for purple passion fruit squash had recorded minimum percentage change in acidity over initial after six month of storage. The ascorbic acid content in different treatments for both yellow and purple passion fruit squash were found to decrease throughout the storage period. Considering mould count after six month of storage, T 3 was found best treatment both for yellow and purple passion fruit squash. The effect of KMS was better for suppressing mould growth than sodium benzoate. It was observed that hedonic score for yellow and purple passion fruit squash was decreased with increase in storage period. The yellow passion fruit squash prepared with 250 ml juice + 460 g sugar + 290 ml water + 1 g citric acid + 0.6 g KMS as preservative and the purple passion fruit squash prepared with 250 ml juice + 475 g sugar + 275 ml water + 2.5 g citric acid + 0.75 g sodium benzoate as preservative have been found to be the best treatment for the storage life.

Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

The effect of carbohydrate feeding during cycling on run performance within a simulated Olympic-distance triathlon

Introduction: The purpose of the present study was to examine the effects of carbohydrate ingestion during the cycle leg of a simulated Olympic-distance triathlon (1500-m swim, 40-km cycle, 10-km run) on subsequent running performance. Methods: Five well-trained triathletes (4 male, 1 female) volunteered to participate (mean±SD age: 23.6±4.2 y, body mass: 63.0±7.6 kg and VO2max: 64.0±9.0 ml kg-1 min-1). Participants attended three separate testing sessions separated by at least five days. The first session involved a 1500-m swim time-trial (STT) followed approximately 30 min later by a graded cycle test to exhaustio nfor the evaluation of maximal aerobic power (MAP). The two subsequent sessions required participants to complete a simulated Olympic-distance triathlon involving a 1500-m pool swim to within 5% of the STT, a 40-km stationary cycle at 75% of MAP and a 10-km running time trial. Participants randomly consumed either a 14.4% carbohydrate drink containing 1.2 g min-1 of glucose and 0.6 g min-1 of fructose (CHO) or a fruit squash placebo (PLA) throughout the cycle leg of the triathlon. Fingertip blood samples were collected after every 5 km of the cycle leg and at the end of the run and were subsequently analysed for blood glucose (GLU) and lactate (LAC) concentrations. Rating of perceived exertion (RPE) and perceived stomach upset (PSU) were also measured after each 5-km cycle period and at the end of the run. Heart rate (HR) was measured throughout the cycle leg only. Results and conclusion: The 10-km run time was 4.2% faster following CHO (38 min 08 s ± 2 min 46 s) compared with PLA (39 min 44 s ±3 min 13 s; P 0.05) and significantly lower RPE scores in the CHO compared with the PLA trial (P < 0.05). These results show that a 10-km run at the end of an Olympic-distance triathlon may be significantly improved following ingestion of a 14.4% glucose-fructose beverage at a rate of 1.8 g min−1 compared with a fruit squash placebo, with no additional gastro-intestinal stress. This improvement in run performance in the CHO trial may be due to muscle and liver glycogen sparing during the cycle leg, which increased carbohydrate metabolism in the latter stages of the triathlon.

Soft drinks and 'desire to drink' in preschoolers.

Interest in soft drink consumption has increased following a dramatic rise in intake over recent years. Research to date has focused primarily on general trends in consumption or on understanding the mechanism by which soft drink consumption may be linked to weight gain. It is clear however that there is considerable individual variability in the extent to which soft drinks are consumed and factors potentially influencing intake have received little attention. This study examines how the Child Eating Behaviour Questionnaire (CEBQ) construct 'Desire to Drink' (DD) relates to drink consumption, preferences and BMI-SDS.Three hundred and forty six same-sex twin children (mean age 11.2 years; s.d. 0.54; 56% female; 53% dizygotic) were weighed, measured and reported their liking for milk, water, fruit juice, fruit squash and sweetened soft drinks. Mothers reported on their child's drink consumption and completed the CEBQ.Scores on the CEBQ DD subscale were not significantly related to child BMI-SDS in this sample. Children scoring higher on DD had higher preferences for sugar-sweetened soft drinks (p = 0.016), fruit squash (p = 0.042) and milk (p = 0.020) than children scoring lower on the scale. DD was also positively related to more frequent consumption of sugar-sweetened soft drinks (p = 0.017) and low calorie soft drinks (p = 0.003). No relationship was observed between DD scores and liking for or intake of water or 100% fruit juice.These findings suggest that the construct desire to drink in children is related to a liking for consuming sweetened drinks, and does not appear to simply denote greater thirst or hunger. This may have important implications for the ongoing development of dietary patterns and weight status in the longer term through an increased preference for sweet things in the mouth and a failure to compensate for calories provided by drinks.

Foods and drinks at four daily time intervals in a group of young children

This study provides information about snacks and drinks regularly consumed by a group of 2139 4-year-old children. Data were collected through a simple questionnaire completed at interview. Findings were related to caries levels measured at clinical examination 6 months later. Results confirmed that nearly all children had one or more snacks or drinks on most days. The most popular time for these was mid-afternoon. Sweet biscuits and fruit were the most popular snack foods and diluted fruit squash and milk the most popular drinks. Caries, as expressed in mean dmft, increased significantly with increasing number of intakes.

The stability of vitamin C in a commercial fruit squash

AbstractThe deterioration of vitamin C in a fruit squash was followed during storage under the conditions encountered in normal commercial practice. The initial level of 32 mg. of natural vitamin C per 100 ml. was maintained for 6 months; 80% was retained after 12 months, 50‐60% after 18 months and about 40% after 2 years. Added synthetic vitamin C showed the same stability.Small experimental bottles of squash were stored under a variety of conditions in the laboratory. There was no difference in the rates of deterioration of the vitamin at 0° and room temperature but destruction was more rapid at 37°. Light had no effect and the stability of added vitamin C was the same as that of the natural vitamin. Squash exposed to the air in partly filled bottles showed a rapid loss of ascorbic acid.There was an unexplained variation from bottle to bottle.