Table 3.
Effect of storage conditions (21 ± 2 °C, 65 ± 5% RH) and sucrose replacement with stevioside on the physico-chemical and sensorial attributes of the optimized squash containing AV (60) + AP (40) + AJ (7)
| Parameter | Storage in months | Sucrose (100%)* | Sucrose (75%) + Stevioside (25%) | Sucrose (50%) + Stevioside (50%) | Sucrose (25%) + Stevioside (75%) | Stevioside (100%) |
|---|---|---|---|---|---|---|
| Sensory attributes recorded on 9-ponit hedonic scale | ||||||
| Color | 0 | 7.85 ± 0.05aA | 7.82 ± 0.03aA | 7.83 ± 0.04aA | 7.80 ± 0.04aA | 7.73 ± 0.09aB |
| 3 | 7.64 ± 0.09bA | 7.66 ± 0.05bA | 7.64 ± 0.08bA | 7.66 ± 0.06b | 7.51 ± 0.06bB | |
| 6 | 7.59 ± 0.07bA | 7.56 ± 0.10cbA | 7.58 ± 0.06bA | 7.52 ± 0.03bA | 7.45 ± 0.07bB | |
| Consistency | 0 | 8.15 ± 0.09aA | 8.08 ± 0.04aA | 7.94 ± 0.07aB | 7.80 ± 0.08aC | 7.73 ± 0.05aC |
| 3 | 8.00 ± 0.07bA | 7.96 ± 0.07bA | 7.84 ± 0.04bB | 7.75 ± 0.05bC | 7.54 ± 0.06bD | |
| 6 | 7.95 ± 0.06bA | 7.84 ± 0.05cB | 7.79 ± 0.06cbC | 7.78 ± 0.07cbC | 7.48 ± 0.03cD | |
| Flavor | 0 | 8.10 ± 0.01aA | 8.00 ± 0.02aB | 7.94 ± 0.03aC | 7.90 ± 0.06aDC | 7.72 ± 0.07aE |
| 3 | 7.98 ± 0.04bA | 7.92 ± 0.09baB | 7.90 ± 0.04baB | 7.85 ± 0.03aC | 7.68 ± 0.02aD | |
| 6 | 7.75 ± 0.06cA | 7.70 ± 0.06bA | 7.68 ± 0.05cA | 7.64 ± 0.04bA | 7.54 ± 0.01bB | |
| Overall acceptability | 0 | 8.04 ± 0.07aA | 8.05 ± 0.07aA | 8.05 ± 0.05aA | 8.06 ± 0.03aA | 7.89 ± 0.02aB |
| 3 | 7.86 ± 0.04bA | 7.84 ± 0.04bA | 7.90 ± 0.06bA | 7.90 ± 0.05bA | 7.78 ± 0.03bB | |
| 6 | 7.72 ± 0.09cA | 7.70 ± 0.06cA | 7.82 ± 0.04cB | 7.84 ± 0.07cbB | 7.50 ± 0.06cC | |
| Physio-chemical parameters | ||||||
| TSS (%) | 0 | 40.00 ± 0.72aA | 35.40 ± 0.45aB | 26.50 ± 0.33aC | 15.26 ± 0.38aD | 5.78 ± 0.11bB |
| 3 | 40.46 ± 0.61aA | 35.58 ± 0.23aB | 26.63 ± 0.41aC | 15.38 ± 0.43aD | 5.84 ± 0.10aB | |
| 6 | 40.58 ± 0.38aA | 35.61 ± 0.52aB | 26.75 ± 0.17aC | 15.52 ± 0.47aD | 5.88 ± 0.08aB | |
| Acidity (%) | 0 | 1.31 ± 0.02aA | 1.28 ± 0.02aB | 1.25 ± 0.05aC | 1.25 ± 0.07aC | 1.24 ± 0.03aD |
| 3 | 1.29 ± 0.01aA | 1.23 ± 0.03bB | 1.22 ± 0.03bC | 1.18 ± 0.02bD | 1.18 ± 0.01bD | |
| 6 | 1.26 ± 0.01bA | 1.21 ± 0.01bB | 1.21 ± 0.02bC | 1.18 ± 0.04cD | 1.17 ± 0.02bE | |
| pH | 0 | 3.83 ± 0.05aA | 3.79 ± 0.03aA | 3.74 ± 0.02aB | 3.73 ± 0.02aB | 3.73 ± 0.05aB |
| 3 | 3.84 ± 0.03aA | 3.81 ± 0.01aA | 3.75 ± 0.06aBA | 3.76 ± 0.01aB | 3.75 ± 0.03aB | |
| 6 | 3.83 ± 0.02aA | 3.81 ± 0.02aA | 3.75 ± 0.05aB | 3.76 ± 0.04aB | 3.74 ± 0.02aB | |
| Ascorbic acid (mg/100 g) | 0 | 19.22 ± 0.02aA | 19.26 ± 0.05aBA | 19.25 ± 0.05aB | 19.28 ± 0.06aB | 19.36 ± 0.03aC |
| 3 | 16.24 ± 0.03bA | 16.27 ± 0.01bA | 16.32 ± 0.04bB | 16.30 ± 0.02bB | 16.42 ± 0.04bC | |
| 6 | 14.31 ± 0.01cA | 14.35 ± 0.04cBA | 14.34 ± 0.01cB | 14.38 ± 0.03cB | 14.42 ± 0.05cCB | |
| Reducing sugar (%) | 0 | 13.83 ± 0.08aA | 11.11 ± 0.05aB | 8.10 ± 0.03aC | 4.41 ± 0.04aD | 2.77 ± 0.04aE |
| 3 | 13.76 ± 0.05aA | 10.78 ± 0.03bB | 7.64 ± 0.03bC | 4.12 ± 0.03bD | 2.61 ± 0.04bE | |
| 6 | 13.40 ± 0.01bA | 10.43 ± 0.04cB | 7.32 ± 0.04cC | 4.05 ± 0.07cbD | 2.54 ± 0.08cbE | |
| Total sugar (%) | 0 | 34.27 ± 0.08aA | 26.76 ± 0.12aB | 21.23 ± 0.12aC | 12.48 ± 0.11aD | 4.36 ± 0.05aE |
| 3 | 34.22 ± 0.09aA | 26.470.08bB | 20.71 ± 0.06bC | 12.03 ± 0.03bD | 4.27 ± 0.09baE | |
| 6 | 33.75 ± 0.04bA | 26.20 ± 0.10cB | 20.42 ± 0.07cC | 10.20 ± 0.03cD | 4.18 ± 0.05cE | |
| Total phenolic content (mg (GAE)/ 100 g) | 0 | 70.10 ± 0.85aA | 70.11 ± 1.12aA | 70.15 ± 1.09aA | 70.15 ± 1.21aA | 70.18 ± 0.82a |
| 3 | 68.50 ± 1.35bA | 68.53 ± 1.02bA | 68.57 ± 0.95bA | 68.59 ± 1.09bA | 68.61 ± 0.90bA | |
| 6 | 63.93 ± 1.02cA | 63.97 ± 0.52cA | 64.01 ± 1.05cA | 64.07 ± 1.00cA | 64.09 ± 1.12c | |
| Antioxidant activity (%) | 0 | 38.16 ± 0.09aA | 38.18 ± 0.11aA | 38.26 ± 0.09BA | 38.32 ± 0.05aB | 38.34 ± 0.07aB |
| 3 | 36.15 ± 0.08bA | 36.17 ± 0.06bA | 36.21 ± 0.01bA | 36.23 ± 0.02bB | 36.25 ± 0.11bB | |
| 6 | 33.24 ± 0.01cA | 33.25 ± 0.03cA | 33.28 ± 0.01cA | 33.30 ± 0.03cB | 33.31 ± 0.06cB | |
|
Energy Value (Kcal/100 g) |
||||||
| 0 | 142.0 ± 1.12Aa | 116.19 ± 0.92bA | 85.26 ± 1.02cA | 56.10 ± 0.98dA | 22.36 ± 0.96eA | |
| 3 | 141.50 ± 1.03Aa | 115.72 ± 1.02bA | 85.01 ± 0.92cA | 55.23 ± 0.98dA | 21.90 ± 0.94eA | |
| 6 | 140.16 ± 0.96aA | 114.20 ± 1.01bA | 82.98 ± 0.90cA | 54.76 ± 1.02dA | 20.30 ± 0.92eA | |
*The combination of the sweeteners (sucrose and stevioside) with pre optimized squash, containing 70% Aloe vera + 30% apricot pulp and 7% aonla juice. Measurements were made after standardization of the product after 0, 3 and 6 months of storage at ambient condition
The values followed by the same lower case letter, in the same column and parameter and by the same upper case letter in the same row are not significantly different at 95% confidence level (Tukey's HSD test at P < 0.05).