Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies)

Abstract

Sensory attributes of the squash prepared from pumpkin (Cucurbita Maxima) and Red bell pepper (Capsicum annum), Lemon (Citrus Limonum), Ginger (Zingiber Officinale) juice was evaluated. Fruit juices of pumpkin, red bell pepper, lemon and ginger were incorporated for the preparation of the squash at different levels, where To (60% Pumpkin juice, 28% Red bell pepper juice,12% Ginger juice), T1( 60% Pumpkin juice, 28% Red bell pepper juice, 8% Ginger juice, 4% Lemon juice), T2(60% Pumpkin juice, 24% Red bell pepper juice, 8% ginger juice, 8% lemon juice), T3(60% Pumpkin juice, 32% Red bell pepper juice, 4% lemon juice, 4% ginger juice).Good quality of squash can by prepared by blending 60% pumpkin juice, 24% Red bell pepper juice, 8% Ginger juice, 8% lemon juice (T2). Pumpkin, Red bell pepper, Ginger, Lemon have good medicinal and nutritional properties like antidiabetic, antioxidant, anticancinogenic, anti-immflamatory, antimicrobial, laxative and improve the digestive system. It is seen that the organoleptic score of squash prepared, by blending 60% Pumpkin juice, 24% Red bell pepper, 8% Ginger juice, 8% lemon juice wash highest i.e. 7.8 followed by treatment T1, T3 and T0.