Vol. 10, Issue 8 (2021)

Author(s):
Naseer Ahmed, Saleem Siddiqui, Rakesh Gehlot, Simran Arora and Krishan Kumar

Abstract:
The investigation was conducted to develop the protein fortified mango squash. Various proportions of soya protein isolate (SPI), peanut protein isolates (PPI) and rice bran protein concentrate (RBPC) were added to the mango pulp to fortify mango squash. It was observed that there was slight decrease in the sensory scores of the beverage in the initial but no change was observed in the later phase of storage The overall acceptability scores w.r.t. control were lower for protein fortified squash, however, the squash fortified with protein from different sources were not showing significant difference among themselves. Throughout the storage period, the squash prepared by replacing sucrose with fructose scored more in flavor, taste, mouth feel and overall acceptability scores. The Organoleptic scores of all the variants of protein fortified squash remained acceptable at room temperature upto 90 days of storage.