Chemical Characterisation of Tamarind Plum Squash
نویسندگان
چکیده
Tamarind plum containing red flesh when peeled is very intriguing fruit due to its high content of bioactive compounds, such as the anthocyanins and other polyphenolic compounds with a antioxidant capacity. These natural substances found in acts prevent diseases, including diabetes cancer. Objective: In this study squash was prepared tamarind evaluate quality shelf-life extension at different concentrations. Methods: The used prepare percentages juice but same sugar, water, sodium benzoic acid. Prepared filled polyethylene terephthalate bottles analysed after 0, 15, 30, 45, 60, 75, 90 days storage. subjected total phenolic pH, TSS, Titratable acidity, reducing non-reducing sugar acid ratio. Result: Maximum TSS (49.54), ascorbic (33.46), pH (2.29), titratable acidity (2.11), (24.29), (37.64) observed using (350ml), (400), acid, water (2g, 1kg 250ml). Storage showed significant effect on during nineteen-day Conclusion: On basis above results it concluded that sample TPS3 show best keeping storage time intervals. Hence, blended more recommended terms commercial use for large scale industrial production. Squash from are acceptable consumers because sour test, need commercialisation.
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ژورنال
عنوان ژورنال: Diet factor
سال: 2022
ISSN: ['2789-8105', '2789-8091']
DOI: https://doi.org/10.54393/df.v3i1.49