干旱区生态环境知识资源中心(Arid): Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup

Arid

DOI	10.1007/s11130-023-01124-z
	Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup
	Deepika, Anita; Sarita; Kumari, Anita
通讯作者	Kumari, A
来源期刊	PLANT FOODS FOR HUMAN NUTRITION
ISSN	0921-9668
EISSN	1573-9104
出版年	2024
卷号	79 期号:1 页码:225-233
英文摘要	Cucumis callosus or Choti kachri is feral species of Cucurbitaceae family grown commonly in the semi-arid zones. The current study aimed to optimize and develop a syrup by utilizing C. callosus. For optimization of various combinations of C. callosus (CC) and Malus domestica (MD), various treatments were prepared namely T1 (100:00), T2 (75:25), T3 (50:50), T4 (00:100). The developed syrups were analyzed for nutritional and sensory analysis for a storage period of three months. The maximum and minimum range of different blends and storage period for various parameters were reported as TSS ((o)Bx) (65.06 +/- 0.23 to 67.17 +/- 0.25), pH (4.67 +/- 0.17 to 5.02 +/- 0.65), acidity (%citric acid) (0.61 +/- 0.02 to 0.98 +/- 0.11), reducing sugars (%) (35.98 +/- 0.12 to 44.12 +/- 0.03), total sugars (%) (57.12 +/- 0.03 to 65.51 +/- 0.07), and non-reducing sugars (%) (14.88 +/- 0.19 to 26.65 +/- 0.11). All the blends varied non- significantly in terms of TSS, pH and acidity while significant (p >= 0.05) difference was noted in sugars when blended with 75:25 ratio of CC: MD. The data with respect to storage study reveals that the TSS, PH and acidity varied non-significantly while reducing sugars increased significantly. However, total, and non-reducing sugars decreased significantly with the increase of storage period. The prepared blends were subjected for sensory evaluation using 9-point hedonic scale for assessing color, consistency, taste, aroma, and overall acceptability with noted values as 8.0 +/- 0.54 to 7.0 +/- 0.44, 7.2 +/- 0.54 to 8.0 +/- 0.70, 7.0 +/- 0.44 to 8.0 +/- 0.70, 7.2 +/- 0.44 to 8.0 +/- 0.70, and 7.2 +/- 0.44 to 8.0 +/- 0.83. The study indicated that C. callosus is an acceptable source for development of syrup.
英文关键词	Cucumis callosus Syrup Nutritional evaluation Sensory evaluation Storage study
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:001103943100001
WOS关键词	FOODS ; QUALITY
WOS类目	Plant Sciences ; Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS研究方向	Plant Sciences ; Chemistry ; Food Science & Technology ; Nutrition & Dietetics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/405105
推荐引用方式 GB/T 7714	Deepika, Anita,Sarita,Kumari, Anita. Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup[J],2024,79(1):225-233.
APA	Deepika, Anita,Sarita,&Kumari, Anita.(2024).Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup.PLANT FOODS FOR HUMAN NUTRITION,79(1),225-233.
MLA	Deepika, Anita,et al."Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup".PLANT FOODS FOR HUMAN NUTRITION 79.1(2024):225-233.