Stability assessment of Leh Berry fruit squash

Abstract

Leh berry fruit squash was optimized for shelf stability evaluation. The developed product was subjected to stability study by storing the product at two different temperature conditions viz., room temperature (23 ± 4°C) and 37°C. The various parameters viz. microbial, sensory and physico-chemical properties were analyzed. Shelf stability of squash showed the significant increase in total soluble solids, total sugars, reducing sugars and colour intensity for product stored at above temperature conditions except acidity and pH, which exhibited insignificant changes. The antioxidants viz., vitamin C, E, phenols, anthocyanins and carotenoids showed significant reduction during entire storage period. The microbial population of fresh as well as seabuckthorn squash samples stored at above temperature conditions was found to be non-detectable. The sensory studies showed that the seabuckthorn squash was found to be acceptable up to 8 months at room temperature and 2 months at 37°C. Changes in the seabuckthorn squash had a significant effect on sensory attributes during storage for a period of 8 months at above temperature conditions. This product can be utilized throughout the year especially during the off season period and they can be safely consumed up to a period of 8-months without any further quality deterioration at room temperature