Studies on Development of Squash from Mango (Mangifera indica L.) Pulp and Aloe Vera (Aloe barbadensis Miller.) Gel Blend

Storage Studies on Quality Parameters in Nectar Prepared from Different Cultivars of Mango

“…The increase in TSS content with the increase in storage period, irrespective of pulp content and cultivars may possibly be due to partial hydrolysis of polysaccharides like cellulose, starch and pectic substances into simple soluble substances. Similar trend in change of TSS was found in Karonda squash (Deen and Singh, 2012) and in blended squash of mango and aloe vera (Chaudhary et al, 2017).…”

Studies on Syrup Preparation from Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe Vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) Blends

“…The conversion rate was comparatively higher in polypet container than glass bottles which might be due to container effects. Similarly an increasing trend in TSS during storage was reported in pummelo based blended syrup [21], mango-aloe vera blended syrup [22], bael and aloe vera blended syrup [20], mango squash [23], mango, orange and pineapple mixed juice [24], wood apple squash [25] and phalsa-pear blended juice [26], which are in agreement of present observations. The acidity of syrup increased gradually during storage period.…”

“…This decrease in vitamin-C content might be due to the oxidation of ascorbic acid into dehydro-ascorbic acid by oxygen. The loss of vitamin C in syrup of different fruits based beverages during storage at ambient temperature was also reported in previous studies [21,22,20,29,24,25,30,26,34]. The reducing sugars and total sugars of blended syrup increased gradually and it was increased from 1.65 per cent to 3.93 per cent and 69.75 per cent to 70.91 per cent respectively in case of glass bottles whereas from 1.65 per cent to 4.10 per cent and 69.75 per cent to 71.00 per cent respectively in case of polypet bottles.…”

“…Degradation of pectic substances and formation of organic acid have been reported to increase the acidity of fruit products [27]. Similarly an increasing trend in acidity during storage was observed by Chaudhary, [22] in mango-aloe vera blended syrup, Biswas et al [28] in Aloe vera and pineapple blended beverage, Tiwari and Deen [20] in bael and aloe vera blended syrup, Begum et al [24] in mango, orange and pineapple mixed juice and Kumar and Deen [25] in wood apple squash. Vitamin-A content was continuously decreased from the first day (664.50 I.U.)…”

Studies on Physico-chemical Characteristics in Squash Prepared from Different Mango Cultivars

“…Total soluble solids content of squash increased significantly from 45% on 0 day to 47.6% on 180 days of storage, irrespective of cultivar and pulp content ( (Deen and Singh, 2012) and in blended squash of mango and aloe vera (Chaudhary et al, 2017).…”