The aim of this study was to analyze the sensory attributes of pineapple â€“ Garcinia cambogia
blend squash. The pineapple and Garcinia cambogia
juice were mixed together with the addition of sugar to make six different treatments. In those treatments, pineapple juice was taken in 75%, 50% and 25% proportion with the alternative change in Garcinia cambogia
juice concentration of 25%, 50% and 75% in proportion among various treatments (T1,
- juice of fresh Garcinia;
- juice of dried Garcinia
). Potassium meta-bisulphite (KMS) was added as preservative at the rate 0.1%. Pineapple â€“ Garcinia cambogia
squash was subjected to sensory analyses for colour and appearance, flavour, body and consistency, taste and overall acceptability attributes. The sensory evaluation score showed that treatment T1
(75% pineapple juice, 25% fresh Garcinia cambogia
juice) and T4
(75% pineapple juice, 25% dried Garcinia cambogia
juice) was highly acceptable. Microbial analysis of the squash showed no growth of Coliforms in the plates till the 30th day. This shows that the squash was very safe for consumption and the shelf life of the product is excellent. The results were further verified by principal component analysis (PCA).
TRTM Pon Bhagavathi, PS Bensi and PS Geetha. Sensory quality assessment of pineapple â€“ Garcinia cambogia squash, principal component analysis. J Pharmacogn Phytochem 2017;6(5):1359-1362.