Research Article

Development and Storage Study of Orange Date Blended Squash

Muhammad Adnan Khan1*, Majid Suhail Hashmi1, Ali Muhammad1, Muhammad Muneeb1, Haris Bilal1 and Gul Wali2

1Department of Food Science and Technology, Faculty of Nutrition Sciences, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; 2Department of Food Science and Technology, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan.

Received | April 04, 2018; Accepted | May 29, 2018; Published | July 02, 2018

*Correspondence | Muhammad Adnan Khan, Department of Food Science and Technology Faculty of Nutrition Sciences, the University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; Email: adnanmwt.007@gmail.com

Citation | Khan, M.A., M.S. Hashmi, A. Muhammad, M. Muneeb, H. Bilal and G. Wali. 2018. Development and storage study of orange date blended squash. Sarhad Journal of Agriculture, 34(3): 509-515.

DOI | http://dx.doi.org/10.17582/journal.sja/2018/34.3.509.515

Keywords | Citrus cinensis, Phoenix dactylifera, Blended squash, Physico-chemical and organoleptic analysis

Introduction

Orange (Citrus cinensis) is a winter fruit. It is originated in north eastern India and southern China and somewhere in south eastern Asia. Cultivation of oranges was first reported in China 2500 BC. The production and consumption of oranges increase every year. Recently about 50 million tons was produced around the world. Brazil is the leading country in orange production approximately 35.6 million tons having 30% of the world output. Pakistan is at 20th number in worldwide orange production which produce approximately 1.5 million metric tons on 160,000 hectares area. Generally, oranges are squeezed for juice and also consumed fresh. Mostly orange juice is utilized as a fruit juice around the globe usually collected from the Orange fruit endocarps (Galaverna et al., 2014). It is full of vitamin C containing up to 65% and also a rich source of potassium, folic acid and excellent source of bioactive anti-oxidant. French population representative investigated that orange contributes 16% of the daily vitamin C consumption for adults and 31% vitamin C intake for children (Rolle et al., 2016). Health benefits of oranges play key roles in human life. Currently the most common cause of premature death in the world is heart disease. Oranges contain flavonoids (Hesperidin), have the ability to protect body against heart disease. It is also a good source of antioxidant and fiber which helps to reduce the risk of heart disease. Orange juice may prevent kidney stone formation due to citric acid and citrate (Asgary and Keshvari, 2013).

Date palm (Phoenix dactylifera) belonging to the family Arecaceae, is a fruit enriched in fiber, minerals, carbohydrates, and vitamins. Date fruit are the product of date palm tree which is one of the oldest cultivated plant in the Middle East and Islamic countries. Its health benefits and nutritional qualities are well known across the world due to high valuable nutrients and health promoting abilities. Its production throughout the world increased over the last forty years. Recently Egypt is the leading country in production of dates approximately 1,084,529 million tons of dates produced every year. Pakistan is the 5th largest country in production of dates approximately 556,608 million tons of dates are produced every year. Dates are consisting of various nutrients and medicinal substances. Due to its long shelf life and high nutritional value the date palm has been known as tree of life. It is used for different purposes as food proportions like confectionary, snacks, sweets, baking products and healthy foods. It is the source of natural sugar i.e. sucrose, glucose and fructose that gives instant energy to the body. It also gives human diet with high quality of some essential amino acids (Shaba et al., 2015). Dates are delicious and most important fruit containing phytonutrients, minerals and vitamins necessary for good health, normal growth and development. Fresh dates contain fructose and dextrose which fulfill energy and regenerate the body instantly. It is also a rich source of dietary fiber which lower LDL cholesterol level that prevents from heart disease and cancer. It contains flavonoids polyphenolic antioxidants known as Tannins, hold anti-inflammatory, anti-infective and anti-hemorrhagic properties. Dates are major source of vitamin A which is important for vision and also maintain health of skin and mucosa. It is an excellent source of iron and potassium. Iron is the component of hemoglobin in red blood cells that carries oxygen to body cells. Potassium is essential for heart rate regulation and blood pressure.

Squash is non-alcoholic concentrated fruit flavored syrup made from fruit juice, sugar and water with constant proportions. In some cases, food flavor and food colors may also have added for best results. It is used as a drink by mixing it with water or carbonated water. Squash is prepared from major ingredients such as fruit juice, sugar and water at the ratio of 3:4:1 respectively (Gupta et al., 2017). Squash blends are the vital way of improvement in squash quality and produce valuable product by combination of nutritional and health promoting ability depending upon the quality and type of fruits (Carrvalho et al., 2007). The aim of this research work is to develop a suitable combination of Orange and Date for the preparation of blended squash. This would enable the value addition of date, which is produced in large amount in Southern Khyber Pakhtunkhwa. In addition, the date orange squash would give consumer a new product with high nutritive value.

Materials and Methods

This research was conducted in Food Science and Technology Laboratory, The University of Agriculture Peshawar, Pakhtunkhwa, Pakistan.

Preparation of orange juice, date pulp and squash

Fresh, ripe, fully mature and abrasion free orange (blood red) and date fruits were purchased from market. The selected oranges were washed under running water. The surface microbes and other contaminants were removed by washing with 5% hypochlorite solution and then rinsed immediately several times with distilled water. Oranges were cut into equal halves with stainless steel knife and placed in a juice extractor for the extraction of juice. Juice was filtered through a muslin cloth. Airtight screw cap and pre-sterilized glass bottles were used to withstand during storage. Juice was stored at refrigerated temperature (5◦C) before analysis.

Dates were cleaned from impurities and seeds removed. Cleaned dates were weighed and washed by dipping in water and placed in a juicer. During blending small amount of water was added to get smooth and clear pulp. Date pulp was taken in a glass bottles and stored at 5 ◦C before analysis.

Date pulp was blended with orange juice in varying proportions i.e. 10:90, 20:80, 30:70, 40:60, 50:50 and 60:40. Juice, sugar and water were mixed in the ratio of 3:4:1 respectively. Preservative (potassium meta-bisulphite) was added to all the treatments at constant concentration (0.1%). The blend was homogenized, and placed into 250 ml plastic bottles and stored at room temperature (25-30 ◦C) in a dark place.

Physico-chemical, Sensory and statistical analysis

All the samples of orange date blended squash were subjected to evaluate physico-chemical analysis (pH, titratable acidity, total soluble solids, reducing sugar, non-reducing sugar and ascorbic acid) by the recommended methods of (AOAC, 2012) and sensory evaluation (color, flavor and overall acceptability) by 9 points Hedonic scale (Larmond, 1977). All the samples were studied for 3 months with every 15 day interval. The data was analyzed statistically by using CRD (two factorial), and means were separated by using LSD test at 0.05% significant level (Steel and Torrie, 1997).

Results and Discussion

Physico-chemical analysis

The mean value of pH was significantly (p<0.05) increased from 3.82 to 4.25 during storage. The minimum value was observed in O0 (3.71) followed by OD1 (3.70), while maximum value was observed in D0 (5.01) followed by OD6 (4.25), (Table 1 and Figure 1A). Nath et al. (2005) observed the similar results for kinnow ginger blended squash. Tasnim et al. (2010) says that fruit juices have low pH because they contain higher amount of organic acids. Maia (2002) observed that pH increased in apple juice during storage due to the reduction of titratable acidity because both pH and titratable acidity are inversely proportion to each other.

The mean value of titratable acidity was significantly (p<0.05) decreased from 1.02 to 0.86% during storage period. The maximum mean value was observed in O0 (1.26%) followed by OD1 (1.23%), while minimum value was observed in D0 (0.55%) followed by OD6 (0.68%), (Table 1 and Figure 1B). Break down of pectic substances and storage conditions are responsible for increase in acidity (Hashmi et al., 2007). Due to co-polymerization of organic acids with amino acids and sugar the percent acidity was decreased (Malav et al., 2014). Similar results were observed in Lime Amla blended squash by Chikkasubbanna (2008). From these results it is confirmed that titratable acidity decreases during storage.

Table 1: Physico-chemical analysis of orange date blended squash during storage.

The mean value of TSS was significantly (p<0.05) increased from 48.58 to 51.31°Brixduring storage. The maximum mean value was observed in D6 (51.02°Brix) followed by OD5 (50.89°Brix), while minimum mean value was observed in O0 (48.12°Brix) followed by OD1 (48.96°Brix) (Table 1 and Figure 2A). According to (Nath et al., 2005) the hydrolysis of polysaccharides (starch and pectin) into simpler substances was responsible for increase in TSS of mandarin ginger blended squash during storage. Kinh et al. (2001) investigated that TSS might be increased by using chemical preservative in apple juice. Similar results were observed in mixed fruit squash by Kayshar et al. (2014). It is confirmed that TSS of orange date blended squash increased with treatments and storage.

The mean value of ascorbic acid was significantly (p<0.05) decreased from 19.11 to 15.65mg/100g during storage. The maximum mean value was observed in O0 (29.68mg/100g) followed by OD1 (27.04mg/100g), while minimum mean value was observed in D0 (5.19mg/100g) followed by OD6 (11.44mg/100g), (Table 1 and Figure 2B). Bender, (1958) reported that ascorbic acid losses up to 20% in 6 months, 48% in 18 months and 60% in 2 years. According to Jain et al. (2003) ascorbic acid decrease might be due to the fact that it is easily oxidized by both enzymatic and non-enzymatic catalyst and in the presence of oxygen, as it is being sensitive to light, heat and oxygen. Thus, it is concluded that ascorbic acid decreases during storage.

The mean value of reducing sugar was significantly (p<0.05) increased from 16.50 to 17.76% during storage. The maximum value was observed in D0 (21.51%) followed by OD6 (19.72%), while the minimum value was observed in O0 (13.89%) followed by OD1 (14.54%), (Table 1 and Figure 3A). According to Kotecha and Kadam (2003) and Sahu et al. (2006) the total and reducing sugar was increased in tamarind syrup and mango lemongrass beverages respectively during storage which might be due to the breakdown of polysaccharides into monosaccharide’s. According to Singh et al. (1999) temperature and acidity were responsible for the conversion of sucrose to fructose and glucose. Due to sucrose reduction, the reducing sugar increases correspondingly. From the results it is confirmed that reducing sugar increased with treatments and storage interval.

The mean value of non-reducing sugar was significantly (p<0.05) decreased from 28.25 to 26.98% during storage. The maximum mean value was observed in O0 (31.15%) followed by OD1 (29.68%), while minimum mean value was observed in D0 (23.69%) followed by OD6 (24.99%), (Table 1 and Figure 3B). Non-reducing sugar converted to reducing sugar might be due to glycogenesis during storage. Similar results observed by Palinswamy et al. (1984) in mango squash and in mixed fruit squash by Kayshar et al. (2014). Thus, it is confirmed that non-reducing sugar decreases during storage.

The statistical analysis demonstrated that the treatments and storage had a significant (p<0.05) influenced on physico-chemical properties of orange date blended squash at ambient temperature.

Organoleptic evaluation

The mean score of judges for color was decreased from 7.6 to 5.8. The maximum mean score was recorded in OD1 (7.5), OD2 (7.5) and OD3 (7.5) followed by OD4 (7.4), while the minimum mean score was recorded in D0 (4.5) followed by OD6 (5.0) (Table 2 and Figure 4A). Bezman et al. (2001) studied that, beverages color decreases during storage of orange juices might be due to the presence of 2 methyl 3 furanthiol and methanol. Similar score for color also observed in orange and pineapple blended squash (Akusu et al., 2016).

Table 2: Sensory evaluation of orange date blended squash during storage.

The mean score of judge for flavor was progressively decreased from 7.9 to 6.2. The maximum mean score was recorded in OD1 (7.9) followed by OD2 (7.8), while the minimum mean score was recorded in D0 (5.4) followed by OD6 (6.0) (Table 2 and Figure 4B). Jain et al. (2003) reported that there were significant changes in flavor of mix fruit squash might be due to enzymatic and non-enzymatic reactions and presence of oxygen. Paracha, (2004) studied that during 3 months of storage interval flavor of guava squash was decreased.

The mean score of judges for overall acceptability was decreased from 7.6 to 5.7. The maximum mean score was recorded in OD2 (7.8) followed by OD1 (7.6), while the minimum mean score was recorded in D0 (4.4) followed by OD6 (5.5) (Table 2 and Figure 5). According to (Rosario, 1996) the overall acceptability of squashes decreases with increasing days of storage period. Overall qualities were affected by temperature and storage (Hye et al., 2000).

The statistical analysis demonstrated that the treatments and storage had a significant (p<0.05) influenced on sensory properties of orange date blended squash at ambient temperature.

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