. 2021 Aug 1;59(5):2013–2024. doi: 10.1007/s13197-021-05216-z

Table 2.

Physico-chemical and sensory attributes of fresh fruits and the developed squash

Parameter*	Fresh fruits			Squash
Parameter*	Aloe vera leaves	Aonla fruits	Apricot fruits	Aloe vera (100)	Aloe vera- apricot (60:40)	Aloe vera-apricot-aonla (60:40:7)
TSS (ºB)	2.02 ± 0.14^a	12.30 ± 0.50^b	15.50 ± 1.00^c	40.00 ± 0.02^a	40.00 ± 0.04^a	40.00 ± 0.10^a
Titratable acidity (%)	0.25 ± 0.06^a	2.65 ± 0.05^b	0.95 ± 0.04^c	1.21 ± 0.02^a	1.22 ± 0.03^a	1.20 ± 0.03^a
pH	4.5 ± 0.12^a	3.20 ± 0.06^b	3.81 ± 0.04^c	3.80 ± 0.01^a	3.82 ± 0.02^a	3.79 ± 0.04^a
Reducing sugars (%)	0.58 ± 0.12^a	4.70 ± 0.65^b	6.84 ± 0.13^c	12.24 ± 0.13^a	13.66 ± 0.28^b	13.48 ± 0.21^b
Total sugars (%)	1.02 ± 0.05^a	8.98 ± 0.30^b	12.38 ± 0.22^c	33.12 ± 0.05^a	33.61 ± 0.36^b	33.86 ± 0.14^b
Ascorbic acid (mg/100 g)	7.89 ± 0.15^a	446.62 ± 6.15^b	14.18 ± 3.10^c	3.89 ± 0.02^a	9.35 ± 0.10^b	26.83 ± 0.13^c
Total phenolics content (mg (GAE)/100 g)	220.7 ± 2.5^a	170.00 ± 4.52^b	89.41 ± 2.11^c	49.25 ± 0.17^a	58.56 ± 0.25^b	68.77 ± 0.34^c
Antioxidant potential (% free radical scavenging activity)	89.24 ± 1.3^a	82.25 ± 0.95^b	64.8 ± 0.65^c	27.50 ± 0.25^a	28.65 ± 0.24^b	36.50 ± 0.32^c
Antimicrobial activity (mm ZoI)	34.60 ± 0.80^a	41.30 ± 1.0^b	18.70 ± 0.85^c	16.00 ± 0.43^a	16.20 ± 0.22^a	20.80 ± 0.35^b
			Sensory attributes of developed beverages
			Appearance	6.65 ± 0.10^a	7.95 ± 0.09^b	8.00 ± 0.10^b
			Flavor	6.80 ± 0.08^a	7.89 ± 0.07^b	7.90 ± 0.08^b
			Overall acceptability	6.85 ± 0.06^a	7.88 ± 0.08^b	7.92 ± 0.07^b

^*Values are mean of five determinations ± Standard Error

The values followed by the same lower case letter, in the same row for individual parameter (fresh fruits & squash) are not significantly different (Tukey's post hoc test one way test at P < 0.05)