Formulation and Quality Assessment of Value-added Karonda  (Carissa congesta Linn) Squash

Balaji Vikram; Priya Awashthi; Subhash Chandra Singh; Akhilesh Kumar Srivastava; Dharmendra Kumar Gautam

doi:10.9734/jabb/2024/v27i81171

Research Article Open access CC BY 4.0

Formulation and Quality Assessment of Value-added Karonda (Carissa congesta Linn) Squash

Balaji Vikram, Priya Awashthi, Subhash Chandra Singh, Akhilesh Kumar Srivastava, Dharmendra Kumar Gautam

Journal of Advances in Biology & Biotechnology · pp. 573–581 · Published 27 Jul 2024

10.9734/jabb/2024/v27i81171

Abstract

Karonda fruits are abundant in ascorbic acid, pectin, citric acid, calcium and phosphorous, making them a highly nutritious choice. When ripe, these fruits have a delightful sub-acidic sweetness and a distinct aroma. They can be enjoyed as a dessert on their own or used to create delectable value-added products like jelly, sauce, Carissa cream, or jellied salad. For those seeking refreshing beverages, nectar, squash and syrup can be prepared from the ripe karonda fruits. To enhance the beverage's taste and health benefits, nine treatments were devised, incorporating sugar and herbs such as Cardamom and Clove. Different levels of Cardamom and Clove were added as herbal additives and compared to a control group. To ensure quality, the prepared beverages were stored in 250 ml transparent pre-sterilized glass bottles and subjected to a heat treatment at 96°C for 20 minutes. The treated Squash samples were evaluated immediately after preparation and at 60, 120 days and up to 4 months of storage for physiochemical analysis and sensory evaluation. The herbal treatments outperformed the control regarding Total Soluble Solids (TSS), Acidity, ascorbic acid and Iron content. Particularly, treatment T5 (40% TSS + 30% Juice + 2.0% Cardamom extract) exhibited the highest mean TSS (40.13%), Ascorbic acid content (4.23%) and Iron (0.928mg/100g). Additionally, the sensory evaluation, which considered Color, Texture, Flavor and Taste, yielded the highest score of 8.42 in T5 (40% TSS + 30% Juice + 2.0% Cardamom extract).

Karonda cardamom clove squash iron

References (10)

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Balaji Vikram, Priya Awashthi, Subhash Chandra Singh, Akhilesh Kumar Srivastava, Dharmendra Kumar Gautam (2024). Formulation and Quality Assessment of Value-added Karonda (Carissa congesta Linn) Squash. Journal of Advances in Biology & Biotechnology , 573–581. https://doi.org/10.9734/jabb/2024/v27i81171

Affiliations

Balaji Vikram — Department of Post Harvest Technology, Collage of Horticulture, Banda University of Agriculture and Technology Banda, Uttar Pradesh-210001, India.
Priya Awashthi — Department of Post Harvest Technology, Collage of Horticulture, Banda University of Agriculture and Technology Banda, Uttar Pradesh-210001, India.
Subhash Chandra Singh — Department of Fruit Science, Collage of Horticulture, Banda University of Agriculture and Technology Banda, Uttar Pradesh-210001, India.
Akhilesh Kumar Srivastava — Department of Fruit Science, Collage of Horticulture, Banda University of Agriculture and Technology Banda, Uttar Pradesh-210001, India.
Dharmendra Kumar Gautam — Department of Fruit Science, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, Ayodhya, 224 229, India.

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