Development and Physicochemical, Sensory, and Storage Evaluation of Blended Squash from Mangifera indica and Aloe barbadensis Gel
Pragya Ojha
Krishi Vigyan Kendra, Banda, Banda University of Agriculture and Technology, Banda, Uttar Pradesh, India.
Awadhesh Kumar
Krishi Vigyan Kendra, Ballia, Acharya Narendra Deva University of Agriculture and Technology Kumarganj, Ayodhya, Uttar Pradesh, India.
Pankaj Kumar Ojha *
Department of Agricultural Extension, College of Agriculture, Banda University of Agriculture and Technology Banda, Uttar Pradesh, India.
Priya Awasthi
Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda, Uttar Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
Aloe vera is a nutritionally rich medicinal plant containing vitamins (A, B-complex, C, and E), minerals (calcium, potassium, sodium), amino acids, natural sugars, enzymes, and antioxidants. Blended beverages incorporating fruit pulp and aloe vera gel are gaining increasing demand in national and international markets due to their nutritional and therapeutic benefit. The present study aimed to standardize a blended squash formulation of ripe mango pulp and aloe vera gel and to evaluate its physicochemical and sensory changes during storage under ambient conditions. The experiment was conducted at the Department of Post Harvest Technology, Banda University of Agriculture and Technology, Banda, Uttar Pradesh. A Completely Randomized Design (CRD) with three replications was employed. Different formulations were prepared using varying proportions of mango pulp and aloe vera gel. Among the treatments, Recipe No. 5 consisting of 25% blend (70:30 mango pulp: aloe vera gel), 50% total soluble solids (TSS), 1.20% acidity, and 350 ppm SO₂ per 10 liters of squash was evaluated. The prepared squash was packed in sterilized glass bottles and stored at ambient temperature for five months. Physicochemical parameters and organoleptic quality were analyzed at monthly intervals. Statistical analysis indicated that Recipe No. 5 was significantly superior to other treatments in terms of overall acceptability. During storage, TSS, titratable acidity, reducing sugars, and total sugars showed a continuous increase. In contrast, non-reducing sugars, vitamin A, carotenoids, browning index, and organoleptic scores gradually decreased from the first month to the end of the five-month storage period. However, the product remained within acceptable sensory and quality limits throughout storage. The study demonstrated that a standardized blend of 70:30 mango pulp and aloe vera gel can be successfully developed into a shelf-stable squash with acceptable quality for up to five months under ambient conditions. The formulation offers potential for commercial production of functional beverages with enhanced nutritional value and extended shelf life.
Keywords: Mangifera indica L., Aloe vera, Vitamin-A, squash, health drink, carotenoids