CHANGES IN CHEM I CAL CON STIT U ENTS AND OVER ALL AC CEPT ABIL ITY OF MANGO
READY-TO-SERVE DRINK AND SQUASH DUR ING STORAGE
Harshitha, T., Rakesh Gehlot, S. Siddiqui and Rekha
Cen tre of Food Sci ence and Tech nol ogy, CCS Haryana Ag ri cul tural Uni ver sity, Hisar-125 004 E-mail : [email protected]
ABSTRACT
The mango ready-to-serve drink and squash were analyzed for changes in chemical composition at monthly interval for three months storage period. Total sugars, reducing sugars and acidity increased, while ascorbic acid, total carotenoids and total phenols decreased in both the beverages with the increase in storage duration. Overall acceptability increased with the increase in proportion of pulp (15 to 20%) in ready-to-serve drink and (30 to 40%) in squash. Ready-to-serve drink prepared with 20 per cent pulp (Safeda cultivar), 13 per cent TSS and 0.24 per cent acidity was found most acceptable (8.12), and squash prepared with 40 per cent pulp (Safeda cultivar), 50 per cent TSS and 1.0 per cent acidity was found most acceptable (8.34) among beverages prepared from cv. Langra, Safeda and Totapuri.
Key words : Mango, ready-to-serve drink, squash, chem i cal con stit u ents, over all ac cept abil ity, stor age
Fruit beverages are becoming increasingly popular over synthetic beverages due to the presence of bioactive compounds. The acceptability of fruit drinks/beverages is very much dependent on its physico-chemical properties including flavour. When it comes to flavour, mango is the first choice, though, orange and lime are also other popular variants. Mango flavoured drinks possess the highest share within the packaged fruit drinks category, which include fruit drinks, nectars and juices (1). Mango (Mangifera indica L.) belongs to family Anacardiaceae. It is national fruit of India, Pakistan, Philippines and Bangladesh. It is known as ‘King of Indian Fruits’ due to its high palatability, excellent taste and exemplary nutritive value (2). India is the leading mango growing country sharing more than 54.2% of World’s production. In India, 18 m. MT of mangoes were produced in 25 lakh ha. area during 2012-13. The country exported 41280 MT of fresh mangoes worth Rs. 28543 lakhs and also 174860 MT of mango pulp of worth Rs. 77295 lakhs to the World during 2013-14. The percentage increase in area and production during 2013-14 over 2012-13 was found to be 0.64 and 2.38, respectively in India (3).
With the increasing awareness as well as demand for export and processing of mango, there is an urgent need for widening the scope of research area to greater number of varieties for export, processing and fresh domestic market. About 30 varieties are grown on commercial scale in different states of India. The most important mango varieties cultivated are Alphonso, Banganapalli, Bangalora, Bathua, Bombay Green, Chousa, Dashehari, Fajri, Gulabkhas, Himsagar, Kesar, Krishnabhog, Langra, Jamadar, Mallika, Mankurad, Mundappa, Mulgoa, Neelam, Pairi, Rajapuri, Suvarnarekha and Vanraj (4). Several varieties of mango
were screened for extracting juice (5), making production of canned juice (6) and making processed products such as nectar (7), canned nectar (8), nectar and RTS drink (9), beverages (10), squash (11), and squash and jam (12). (13) screened Alphanso, Bombay Green, Chausa, Dashehari, Fazli, Gourjit, Langra, Pant Sindoori and Ratol cultivars of mango for preparation of RTS drink.
Different consumers have different preferences for beverages prepared from pulp of different cultivars of mango. There may be changes in physico-chemical properties to the beverages during storage. These changes the quality of the products. Therefore, the study of changes in chemical constituents is most important as far as the quality of beverages during storage is concerned.
MATERIALS AND METHODS
The present investigation was carried out in the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar during the year 2013-14. Ripe mango fruits of cultivars viz., Langra, Safeda and Totapuri were procured from local market, Hisar. For screening, commercial brands of mango beverages, two each of ready-to-serve drink (A and B) and squash (A and B) were also procured from local market, Hisar. The fruits were washed thoroughly with clean running water and peeled off. The pulp was separated from the stone with the help of a stainless steel knife and blended in a mixer to obtain fine pulp (Fig.-1).
Ripe mango fruits ¯ Washing
¯ Peeling
¯
Collection of pulp ¯
Blending in a mixer ¯
Fine mango pulp ¯
Addition of sodium benzoate (1g/kg pulp)
¯
Filling in polypropylene jars ¯
Storage in deep freezer
Fig.-1 : Flow sheet for collection of pulp from mango fruits
Ready-to-serve drink (Fig. 2) with 15 and 20% pulp, 13% total soluble solids (TSS) and 0.24% acidity were prepared from the collected mango pulp. The TSS and acidity in mango pulp were first analyzed to know the amount of sugar and citric acid present in them. Total
soluble solids were estimated at ambient room temperature by Erma hand refractometer (0-32%), and the values were expressed as per cent TSS. Acidity was analyzed by titration against 0.1N sodium hydroxide as described by (14). Based on this analysis, requisite quantities of sugar and citric acid dissolved in water were added to mango pulp for the adjustment of required TSS and acidity in their beverage (as per recipe). The beverages were then filled in sterilized glass bottles of 200 ml capacity leaving 2.5 cm headspace, sealed with crown corks and processed in boiling water on a false bottom for 25 minutes. The sterilized bottles were then cooled in air and stored at room temperature for three months.
Mango pulp (15 and 20%)
Table-1 : Changes in chemical constituents and overall acceptability of mango ready-to-serve drink during storage.
Parameters Storage (in months)
15% pulp 20% pulp Commercial brand CD 5%
Langra Safeda Totapuri Langra Safeda Totapuri A B Storage Treat-ment Total soluble
solids
0 13.00 13.00 13.00 13.00 13.00 13.00 15.40 15.20 N.S. 0.05
1 13.00 13.00 13.00 13.00 13.00 13.10 15.40 15.20
2 13.00 13.10 13.10 13.00 13.10 13.10 15.40 15.20
3 13.10 13.10 13.10 13.10 13.10 13.20 15.50 15.30
Total sugars 0 11.73 11.56 12.32 11.12 11.02 11.95 13.46 13.17 N.S. 0.36
1 11.90 11.87 12.66 11.54 11.31 12.27 13.77 13.30
2 12.54 12.26 12.97 11.86 11.79 12.53 13.91 13.75
3 12.91 12.50 13.25 12.33 11.97 12.89 14.45 14.19
Reducing sugars
0 3.73 3.53 3.57 3.63 3.13 3.09 5.50 5.80 N.S. 0.35
1 4.12 3.77 3.71 3.80 3.43 3.22 5.80 6.20
2 4.60 4.11 4.09 4.40 3.82 3.71 6.00 6.50
3 4.94 4.46 4.30 4.70 4.10 3.96 6.30 6.80
Acidity 0 0.24 0.24 0.24 0.24 0.24 0.24 0.28 0.28 N.S. 0.01
1 0.24 0.24 0.24 0.25 0.24 0.24 0.28 0.28
2 0.24 0.24 0.24 0.25 0.25 0.24 0.28 0.28
3 0.25 0.25 0.25 0.26 0.26 0.25 0.29 0.29
Ascorbic acid 0 11.19 1.06 1.37 17.85 1.18 1.62 1.10 1.08 N.S. 1.37
1 9.75 0.91 1.13 15.62 1.12 1.38 0.97 0.89
2 7.16 0.67 0.86 11.37 0.88 1.01 0.71 0.76
3 6.06 0.56 0.68 9.18 0.68 0.90 0.61 0.56
Total carotenoids
0 1.03 0.16 0.61 1.42 0.21 0.85 0.87 0.78 N.S. 0.05
1 1.00 0.15 0.55 1.39 0.18 0.79 0.83 0.74
2 0.97 0.14 0.53 1.36 0.15 0.71 0.73 0.65
3 0.96 0.08 0.49 1.31 0.11 0.64 0.66 0.58
Total phenols 0 14.33 6.53 8.53 15.86 8.78 9.43 6.23 13.97 N.S. 1.82
1 12.28 5.82 7.65 14.08 8.75 9.02 5.22 12.03
2 10.28 4.97 5.76 13.48 6.23 5.96 4.67 10.53
3 7.85 3.11 5.36 8.77 5.14 4.51 2.97 7.37
Overall acceptability
0 8.33 8.25 8.17 8.46 8.33 8.24 8.46 8.39 N.S. N.S.
1 8.16 8.20 8.10 8.32 8.25 8.19 8.35 8.17
2 7.64 7.92 7.85 7.46 8.07 7.93 8.00 7.86
¯
Mixing syrup (water, sugar, and citric acid) ¯
Homogenization ¯ Straining
¯
Filling into pre-sterilized glass bottles (200 ml capacity)
¯
Sealing with crown corks ¯
Processing
(Boiling water for 25 minutes) ¯
Cooling in air and Labelling ¯
Storage at room temperature
Fig.-2 : Flow sheet for preparation of mango RTS drink
As per the standard procedure, squash (Fig. 3) having 30 and 40% pulp, 50% total soluble solids and 1.0% acidity were prepared from mango pulp. Sodium benzoate @ 1g/L was mixed as a chemical preservative in the squash and filled in 200 ml capacity sterilized glass
bottles leaving a headspace of 2.5 cm, sealed with crown corks, labeled and stored at room temperature.
Mango pulp (30 and 40%) ¯
Adding syrup (water, sugar, and citric acid) ¯
Mixing and straining ¯
Mixing sodium benzoate @ 1g/L squash ¯
Filling into pre-sterilized glass bottles (200 ml capacity)
¯ Crown corking
¯ Labelling
¯
Storage at room temperature
Fig.-3 : Flow sheet for preparation of mango squash.
Ready-to-serve drink and squash were analyzed for chemical characteristics during three months storage at monthly interval. Total soluble solids were estimated at ambient room temperature by Erma hand refractometer, Table-2 : Changes in chemical constituents and overall acceptability of mango squash during storage.
Para-meters
Storage (in months)
15% pulp 20% pulp Commercial
brand
CD 5%
Langra Safeda Totapuri Langra Safeda Totapuri A B Storage Treat-ment Total soluble
solids
0 50.00 50.00 50.00 50.00 50.00 50.00 47.00 47.50 N.S. 0.32
1 50.40 50.00 50.00 50.80 50.00 50.00 47.00 47.50
2 50.50 50.00 50.40 50.90 50.20 50.50 47.00 47.50
3 51.10 50.50 51.00 51.30 50.80 50.90 47.30 48.00
Total sugars 0 44.24 44.08 44.57 42.22 42.19 42.53 44.13 42.39 N.S. 0.41
1 44.69 44.32 44.97 42.71 42.37 43.16 44.58 42.87
2 45.14 44.56 45.24 43.48 42.72 43.98 44.86 43.16
3 45.49 44.79 45.51 43.51 43.05 43.35 45.29 43.59
Reducing sugars
0 14.36 13.61 13.36 13.94 12.02 11.90 15.71 12.16 N.S. 0.73
1 14.67 14.36 14.67 14.61 12.79 12.40 16.01 12.67
2 15.61 14.90 15.19 14.93 13.54 13.10 16.56 13.71
3 16.30 15.29 15.80 15.56 14.56 13.70 17.32 14.60
Acidity 0 1.00 1.00 1.00 1.00 1.00 1.00 1.06 0.78 N.S. 0.01
1 1.01 1.00 1.00 1.02 1.00 1.00 1.08 0.80
2 1.02 1.00 1.00 1.03 1.00 1.01 1.10 0.82
3 1.03 1.01 1.01 1.04 1.01 1.02 1.10 0.83
Ascorbic acid 0 33.33 2.25 3.88 39.50 3.00 4.69 1.32 1.18 N.S. 2.51
1 27.61 1.88 3.38 32.52 2.31 4.00 0.99 0.95
2 25.68 1.38 3.00 29.10 1.74 3.25 0.95 0.89
3 20.24 1.13 1.88 23.59 1.33 2.88 0.68 0.57
Total carotenoids
0 2.16 0.34 1.28 2.91 0.44 1.69 1.03 0.96 N.S. 0.08
1 2.14 0.33 1.24 2.85 0.41 1.57 1.01 0.91
2 2.11 0.27 1.15 2.79 0.37 1.43 0.97 0.84
3 2.09 0.25 1.08 2.67 0.34 1.23 0.89 0.81
Total phenols
0 29.92 14.14 17.50 36.40 18.43 21.01 16.40 11.01 N.S. 4.10
1 23.24 13.81 15.67 28.71 15.57 18.94 14.59 9.66
2 16.80 10.74 11.71 17.67 13.62 15.33 13.96 6.78
3 14.74 8.78 9.13 16.21 11.66 12.06 7.56 6.64
Overall acceptablity
0 8.32 8.36 8.31 8.44 8.46 8.39 7.85 7.64 N.S. 0.11
1 8.27 8.31 8.25 8.37 8.40 8.32 7.79 7.54
2 8.16 8.21 8.11 8.19 8.28 8.12 7.74 7.46
3 8.10 8.11 7.99 8.14 8.22 7.91 7.64 7.39
and the values were expressed as per cent TSS. Total and reducing sugars were estimated by the method of (15). Acidity was determined using the methods given by (13). Ascorbic acid by the method of (16), total carotenoids by method of (17) while total phenols by the method of (18). Sensory evaluation was made using 9 point hedonic scale as described by (19). The overall acceptability of the beverages was based on the mean scores obtained from all the sensory characters (colour and appearance, flavour, mouthfeel, taste). The characters with mean scores of 6 or above out of 9 were considered acceptable. The treatments were replicated thrice, and the data were subjected to analysis of variance (ANOVA) using completely randomized design as described by (11). The critical difference value at 5% level was used for making comparison among different treatments during storage period.
RESULTS AND DISCUSSION
Total soluble solids, total and reducing sugars and acidity in mango RTS drink and squash of experimental beverages and commercial brands increased during storage period. Similar results were are reported by (20) in mango-bael RTS drink and squash, (21) in green mango-mint-tulsi squash, (22) in mango-ginger RTS beverage, (23) in mango-bael nectar and squash and (24) in mango juice. Increase in total soluble solids and total sugars might be due to hydrolysis of polysaccharides like pectin, starch, etc. into simple sugars. Increase in reducing sugars might be due to inversion of non-reducing sugar into reducing sugars and hydrolysis of polysaccharides and increase in acidity of beverages might be due to formation of organic acids by ascorbic acid, degradation of polyphenols and conversion of proteins to amino acids. Ascorbic acid, total carotenoids and total phenols in mango RTS drink and squash of experimental beverages and commercial brands decreased during three months storage period. Similar observations were also reported earlier by (25) in mango-pineapple based spiced RTS drink, (20) in bael-mango RTS drink and squash, (26) in mango RTS, squash and jam, (27) in mango nectar. The reason for loss of ascorbic acid in mango beverages during storage may be due to its oxidation to furfural and hydroxymethyl furfural as reported by (28) in papaya nectar. In the absence of atmospheric oxygen, losses of ascorbic acid are mainly caused by acid catalyzed degradation (29). The combined effect of oxido-reductases, light, heat, oxygen, hydronium ions and other factors can lead to isomerisation, oxidation and degradation of carotenoids and xanthophylls (29). The phenolic acids are oxidized to 0-semiquinone residuals or 0-quinone molecules, which are reactive to give brown products of high molecular
weight. Retention of carotenoids during storage was better than total phenols and ascorbic acid in mango RTS drink and squash of experimental beverages and commercial brands. This might be due to stability of carotenoid pigments at higher temperatures as compared to ascorbic acid. Retention of carotenoids was higher in the experimental drinks (85%) as compared to commercial brands (75%), which might be due to difference in the packaging material. Pulp packed in glass containers retained more carotenoids than packed in plastics.
A continuous decline in sensory scores of mango RTS drink and squash was observed in experimental beverages and commercial brands during storage period. (30) reported that squashes were acceptable even after 4 months of storage at 22-36°C. Similar results are reported by (31) in mango RTS drink, (20) in bael-mango RTS drink and squash during three months storage, (22) in mango-ginger RTS beverage during four months storage (27) in mango nectar decreased during storage.
Conclusion: It has been concluded from the present investigation that in all the three mango cultivars, ready-to-serve drink and squash prepared with higher pulp percentage were found more acceptable. Beverages prepared from cv. Safeda were more acceptable than beverages prepared from cv. Langra and Totapuri. Beverages prepared from cv. Langra contained good quantities of ascorbic acid, carotenoids and total phenols. Squash prepared from Langra was well accepted but it cannot be recommended for preparation of ready-to-serve drink due to pronounced browning during storage. From Totapuri, good quality ready-to-serve drink can be prepared but due to viscous nature of its pulp, it was not found suitable for preparation of squash with higher pulp content (40%). The overall acceptability of RTS drink prepared from cvs. Safeda and Totapuri with 20 per cent pulp were at par with RTS drink of commercial brands ‘A’ and ‘B’. Experimental squashes prepared with 30 and 40 per cent pulp were preferred more over commercial brands squashes ‘A’ and ‘B’.
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