Main Article Content
Sri Lanka has a vast variety of vegetables. Although the nutritional and medicinal properties of pumpkin and tomato are acknowledged, their consumption as beverage is limited due to their lack of taste. Blending these vegetables with spice extracts is considered a more nutritious alternative when added to beverages. An effort was completed to determine the storage stability of vegetable squash made using different proportion of tomato, pumpkin and ginger. Considering the findings of several preliminary studies, five formulations in various mixes of tomato and pumpkin, were chosen. The highest scores for all the sensory parameters and chemical characters were obtained by formulation (T1) 50% tomato + 50% pumpkin followed by (T2) 75% tomato +25% pumpkin. The best combination was improved using 1 % ginger to form T3 (50% tomato+ 50% pumpkin+ 1% ginger). The most three promising treatments (T1, T2 and T3) were chosen for a storage experiment at 30°C and 70-75% relative humidity. Compositional analysis and sensory assessments were done. In chemical analysis, it was found that variances in the scores of pH, ascorbic acid, titratable acidity, total sugar and reducing sugar were significant (p< 0.05). Squash formulations showed an increasing trend in titratable acidity (0.43 % -0.64 %), pH (3.37 – 4.08), total sugar (11.78 % - 37.04 %), reducing sugar (4.42 % -31.96 %) and a decreasing trend in ascorbic acid (308.23 mg/100 ml – 79.97 mg/100 ml) and total soluble solids (25.05 -24.3o Brix) as a function of storage time. Sensory analysis revealed significant differences (p<0.05) across formulations for organoleptic characteristics, such as aroma, taste and overall acceptability. The composite vegetable squash T3 was chosen as the best formulation based on the findings of physicochemical and sensory attributes. It could be stored for 12 weeks without any significant variations and prolonged shelf life.
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.