Development of spiced seabuckthorn [<i style="mso-bidi-font-style:normal">Elaeagnus rhamnoides</i> (L.) A. Nelson syn. <i style="mso-bidi-font-style:normal">Hippophae rhamnoides</i> L.] mixed fruit squash

Abstract

Spiced seabuckthorn mixed fruit squash was developed by blending seabuckthorn juice with pineapple and grapes in varying proportions maintaining a constant total soluble solids, juice and acidity contents in the final product. Among all the blends, the seabuckthorn-pineapple combination exhibited the highest sensory scores. The shelf stability of the spiced squash samples was evaluated under ambient as well as at 37°C temperature conditions upto a period of 6 months. The physico-chemical properties of the spiced seabuckthorn-pineapple mixed fruit squash such as total soluble solids, reducing sugars and browning significantly increased during storage, while vitamin C, vitamin E, total phenols, total carotenoids, total anthocyanins and acidity contents significantly decreased. Accelerated temperature storage condition, i.e. 37°C pronounced more effect in terms of physico-chemical changes when compared to ambient temperature condition of the stored products. The spiced seabuckthorn-pineapple mixed fruit squash was acceptable upto 6 months under ambient temperature conditions when packed in PET bottles. The TPC count, yeast and mould count significantly reduced during entire period of storage, while spores and coliform count was found to be non detectable at both the storage conditions. The microbial load of stored spiced squash under these conditions was found to be within the acceptable limits.