부산대학교 도서관

This research was conducted to determine the possibility of orange date blended squash at different ratios, i.e. OD1 (orange 90% + date 10%), OD2 (orange 80% + date 20%), OD3 (orange 70% + date 30%), OD4 (orange 60% + date 40%), OD5 (orange 50% + date 50%) and OD6 (orange 40% + date 60%). Orange date blended squash was prepared by the combination of pulp: sugar: water, with 3: 4: 1 ratio respectively. All samples were tested for total soluble solids (TSS), pH, titratable acidity, reducing sugar, non-reducing sugar, ascorbic acid and sensory properties as flavor, color and overall acceptability. Samples were stored for three months and readings were recorded at every 15 days interval. During storage intervals, TSS increased from 48.0 to 51.31°Brix, pH increased 3.82 to 4.25, titratable acidity decreased from 1.02 to 0.86%, reducing sugar increased from 16.50 to 17.76%, non-reducing sugar decreased from 28.25 to 26.98%, ascorbic acid decreased from 19.11 to 15.65mg/100g, mean score of judges for flavor decreased from 7.9 to 6.2, color means decreased from 7.6 to 5.8 and overall acceptability decreased from 7.6 to 5.7. The results demonstrated that the treatments and 90 days storage interval have great effect (p<0.05) on all the experiments of orange date blended squash. The treatment OD2 (orange 80% + date 20%), was found exceptional followed by OD1 (orange 90% + date 10%), while OD6 (orange 40% + date 60%) results found not satisfactory. Moreover, further study is needed to test suitability of orange-date (80:20) blended squash for commercial feasibility to this product. [ABSTRACT FROM AUTHOR]