Effects of water extracts of apple and pomegranate peel on the quality of orange squash

Abstract

Punica granatum (pomegranate) and Malus domestica (apple) are rich source of bioactive compounds i.e. phenolics components, anthocyanins and tannins that can be potential preservative agents. The aim of the present research plan was to evaluate the quality characteristics of orange squash after addition of aqueous extracts of apple and pomegranate peels. For this purpose aqueous extracts of pomegranate and apple peels were added in orange squash and then the final product was examined for physiochemical and sensory attributes during storage. Results of current study demonstrated that physico-chemical parameters of orange squash significantly changed with the storage period in all the treatments in such a way that total soluble solids (°Brix) were gradually decreased but the acidity increased. Sensory examination result of orange squash revealed that color, flavor and taste were decreased with the passage of time in all the treatments but preservative and 100% apple peel extract were upto acceptable level. Whereas 50% preservative and 50% pomegranate extract and 100% pomegranate extract were highly rejected.