SENSORY ACCEPTABILITY AND STORAGE STABILITY OF ALOE BASED FRUIT SQUASHES

This study investigated the development, sensory acceptability, and storage stability of aloe-based fruit squashes. Mango, lime, papaya, and pineapple squashes were formulated in two groups: a control (fruit pulp and sugar) and an experimental (fruit pulp, sugar, and aloe vera juice). Sensory evaluation by 10 panelists identified pineapple and papaya squashes as the most acceptable, with specific variations selected for further study. These squashes were then stored for 90 days at both room and refrigerated temperatures, with sensory attributes assessed every 15 days. Results indicated a general decline in sensory attributes over the storage period for all squashes, with room temperature storage showing a more pronounced deterioration compared to refrigerated storage. Refrigerated storage consistently yielded higher sensory scores. The experimental pineapple squash stored under refrigeration demonstrated the best overall sensory acceptability and stability throughout the 90-day period. The study concluded that refrigerated experimental pineapple squash is the most preferred option, highlighting the potential for aloe vera in value-added fruit beverages with appropriate storage conditions.