Quality evaluation of herbal squash developed from rosemary herb and amla

Amla juice, Rosemary extract, Sugar syrup and Sodium benzoate were blended to form a herbal squash, which was stored at 5 °C for 10 days. Physico-chemical and sensory analysis was done on day 0, 5, and 10. Pure Amla squash was taken as Standard and two variations, V1 and V2, were formulated with different quantities of Rosemary extract incorporated in it. Only slight changes in the Physico-chemical properties were observed. There was no change in the Total Soluble Solids content of both, the Standard and Variations, during the period of storage. The titratable acidity subsequently increased and pH gradually decreased during the storage period. Addition of rosemary extract to Amla squash has increased the Vitamin C content. Total Sugars content and reducing sugar content was found to be the same during storage period. A panel of 20 semi trained members found higher acceptability for Variation 2(V2), with a score of 7.45 out of 9 when compared to the Standard.