Chemical characterisation of Tamarind plum squash

Tamarind plum comprising of red esh contains high-level of multiple bio-active compounds. These compounds showcasing extremely benecial compositions, include anthocyanins and other additional polyphenolic compounds, having high anti-oxidant ability. These natural bioactive compounds have the tendency to avert major diseases, such as diabetes and even cancer. Objective: In this study squash was prepared with tamarind plum to evaluate the quality and shelf life extension of the fruit at different concentrations. Methods: The tamarind plum was used to prepare squash with different percentages of tamarind juice and plum juice but at same percentages of sugar, water, and sodium benzoic acid. Prepared squash was lled in polyethylene terephthalate bottles and analysed after 0, 15, 30, 45, 60, 75, and 90 days of storage. The tamarind plum squash was subjected to total phenolic compounds, pH, titrable acidity, TSS, sugar acid ratio, and non-reducing and reducing sugars. Result: Maximum TSS (49.54), ascorbic acid (33.46), pH (2.29), titratable acidity (2.11), reducing sugar (24.29), and non-reducing sugar (37.64) was observed in squash prepared using tamarind juice (350ml), plum juice (400), sodium benzoic acid, sugar and water (2g, 1kg and 250ml). Storage showed signicant effect on reducing sugar and non-reducing sugar, ascorbic acid, pH and titratable acidity during nineteen-day storage. Conclusion: Based on the results concluded from this study that the sample TPS3 demonstrated exceptional storage quality. Thus, the conclusions on TPS3 basis of tamarind plum's blended squash makes it more recommendable for commercial utilization and for large-scale industrial manufacturing. Characterisation Tamarind

Tamarind indica L. member of the Caesalpiniaceae family, grows mostly in the tropical African region but has been since subsequently found in South/North America pertaining to Florida and Brazil. Except from these parts of the world, it is also reported to be found in India, Thailand,Indonesia,subtropical China,Philippines,Spain,and Pakistan [1]. Based on multiple reported bene ts, the tamarind fruit can be used for different reasons, which may include digestive, laxative, tonic blood, carminative, and expectorant purposes [2]. Till now, tamarind is being used in my different regions because of medicinal purposes, these regions involve African, Asian, and American parts of the world. The juice produced from the tamarind fruit has a little bit of disadvantages as well, such as loss of freshness, unappetising colour, and the capacity to get spoiled after hypoglycemic activities [3]. Based on the regions that it is being used in, the tamarind pulp is majorly utilized as a food souring entity for different food products, including sambar, sauces, chutneys, sauces, and curries. Other than that, it can also be used for the production of jams, icecreams, jellies, beverages, syrups, canned juices, and other products [4]. By conducting thermal processing, the pulp of the tamarind can be used with original avour in it. This fruit is regularly processes worldwide into nectars, was produced by taking 4.5g of NaOH and 6.30g of oxalic acid in a certain volumetric ask. This step was followed by taking 10ml 0.1N NaOH and titrating it against 0.1N oxalic acid. After that three phenolphthalein indicator drops were added and the experiment was repeated three times while taking readings after formulation of pink colour. The sample titration was done by taking 10ml squash sample and dissolving it in distilled water to allow the nal volume to reach 100ml. Two drops of phenolphthalein were added to the 10ml sample solution and was titrated with 0.1N NaOH solution. The experiment was again repeated three times [13].
Acidity (%) =CF× N× T× D ×100 V× S Correction Factor for acidity (CF), Normality (N), ml of sodium hydroxide (T), Dilution Factor (D), Sample for dilution (V), and Sample for titration (S). Calculation of sugar and acid ratio was done by: Sugar acid ratio=Total Soluble Solids (TSS) Titratable acidity% Standard method of AOAC 920.183 was used to evaluate reducing sugar of blended squash and tamarind plum [13]. Multiple reagents were used for different purposes, including a) Fehling A; by dissolving 500ml of distilled water with 34.65g of CuSO4.5H2O, and b) Fehling B; by taking 50gg of NaOH with 173g of potassium titrate in beaker which was further dissolved in 10ml of water. The solution thus produced was added into 500ml conical ask and the complete volume was achieved by adding distilled water. An indicator named Methylene blue was prepared by taking 0.2g of methylene blue in 100ml ask and was dissolved in 150ml of distilled water. For the complete process, 10ml of squash sample mixed with distilled water was added to for the achievement of 100ml total volume. 5ml each of Fehling solutions were taken with 10ml distilled water. The ask containing the solutions was heated up to the boiling point. To make the overall colour brick red, the solutions from the burette were drop by drop. In the boiled up solution, two drops of methylene blue were added, to comprehend the presence of enough quantity of plum solution. Fehling A amount is 5ml+%ml of Fehling B=Xml making the 10% of sample being equal to 0.05g of reducing sugar×100ml of 10% sample solution.
100ml of 10 % solution will contain= 0.05×100 =Y g of reducing sugar X ml Reducing sugar (%) = Y×100 10 To investigate non-reducing sugar of plum blended squash, AOAC 920.184 was applied [13]. 10ml of sample was subjected in a ask and 100ml volume was achieved with distilled water. Dilution of 10ml 1N HCl was conducted after taking 20ml solution. After that, the complete mixture was

M E T H O D S
concentrates, juices, glaze, and crystallized fruit forms [5]. Based on various studies, it has been reported that the tamarind fruit contains a bit of a low water content, which makes it di cult to extract fruit pulp. The pulp of tamarind fruit can easily be extracted by different conventional processes procedures, including soaking, straining, and maceration [6]. The tamarind pulp along with various bene cial properties contain reducing sugars, tartaric acid, bre, pectin, and other cellulosic materials. Whereas, the sugar and acidic content can vary based on samples, for instance, reducing sugars are from 25% to 45%, the tartaric acid ranges between 8% to 18%, pectin ranges between 2% to 3.5%, and proteins between 2% to 3% [7]. Tamarind pulp does have a major odour with an enjoyable acidi ed avour, and it is commonly used as a primary souring agent [8]. The pulp is also utilized as an unprocessed substance in the manufacturing of wine-like beverages. Prunus domestica L., commonly known as plum is a seasonal fruit with a shorter shelf life at optimum temperatures [6]. Fast ripening and mould growth can account for the plum fruit to decay during storage. Plum life span can be prolonged via adequate processing, transportation, and promotional chain, as well as keeping the fruit in low-temperature conditions to lengthen postharvest quality. Plums have an elevated concentrations of bioactive components, such as anthocyanins as well as other polyphenols with an elevated antioxidant activity. Plum contains natural compounds that assist in avoiding diseases like diabetes and melanoma. They may serve as a low-cost cause of various materials that would be bene cial for food, cosmetics, and medical drugs [9]. Condensed soft drinks, which comprise of a speci c proportion of juice, are utilized for refreshing and are very prevalent drinks [10]. Manufacturing, preservation, and sales of these products play a major role in commercial signi cance of countries. Fruit beverages are made up of pulp, juice, and water, in addition to added sugar, colouring, avouring, and additives [11]. Even though fruit does have a dominant contribution to the avour and general character in beverages, such product lines vary from fruit juices and are properly labelled [12].
Highest mean value of titratable acidity was 2.27% having the concentration of tamarind juice 550 ml and plum juice 200 ml in the squash. The lowest titratable acidity (2.11%) was noted in squash of tamarind juice 350 ml and plum juice 400 ml. Range of titratable acidity was 0.93% to 1.00% during storage period of 90 days. Hydrolysis of polysaccharides is the main reason for change in acidity, conversion of non-reducing sugars into reducing sugars also responsible for this [15]. The loss of acidity might be attributed to the chemical interaction between the organic constituents of juice induced by temperature and the action of enzymes. A study observed the increase of titratable acidity at 90-days storage study in Tamarind

D I S C U S S I O N
heated until boiled. 10ml of 1N NaOH was added after that and the volume was increased up to 250ml. 5ml each Fehling A and B solutions were diluted with 10ml water and the solution was heated until boiled. The plum was added to solution in drop by drop manner until it was brick red in colour. Two methylene blue drops were added to evaluate the reaction completion. Solution Xml=0.05g reducing sugars, 250ml of sample=259×0.05/ml=Y g reducing sugars. Sample solution comprises of Y×100/20=P g reducing sugar. 10ml of sample has=P g of reducing sugar. 100 ml of sample has=P×100/10=Q g of total reducing sugar. Q g of reducing sugar = free reducing sugar + inverted sugar. Non-reducing sugar can be calculated as; total reducing sugar -free reducing sugar.

R E S U L T S
The following tables demonstrate pH, titratable acidity, sugar acid ratio, reducing and non-reducing sugars, and total soluble solids, that were analysed during the entire study.