International Journal of Chemical Studies 2018; 6(1): 449-455P-ISSN: 2349–8528E-ISSN: 2321–4902IJCS 2018; 6(1): 449-455 2018 IJCSReceived: 17-11-2017Accepted: 23-12-2017S ThirukkumarPh.D. Research Scholar,Department of Food Science andNutrition, Home Science Collegeand Research Institute, TamilNadu Agricultural University,Coimbatore, Tamil Nadu, IndiaP VennilaProfessor (Food Science andNutrition), Post HarvestTechnology Centre, AgriculturalEngineering College andResearch Institute, Tamil NaduAgricultural University,Coimbatore, Tamil Nadu, IndiaS KanchanaProfessor (Food Science andNutrition), Post HarvestTechnology Centre, AgriculturalEngineering College andResearch Institute, Tamil NaduAgricultural University,Coimbatore, Tamil Nadu, IndiaCorrespondenceS ThirukkumarPh.D. Research Scholar,Department of Food Science andNutrition, Home Science Collegeand Research Institute, TamilNadu Agricultural University,Coimbatore, Tamil Nadu, IndiaPhysico-chemical characteristics of noni fruitjuice blended squashes during storageS Thirukkumar, P Vennila and S KanchanaAbstractNoni fruit (Morinda Citrifolia Linn.), which have highest value of the medicinal purpose but it has strongpungent flavour, acrid taste and turbid nature. Based on these characteristic nature, the present study wasaimed to develop noni fruit juice blended squash with sensory acceptability and shelf stability. Theextracted noni juice was utilized for the preparation fruit juice blended squashes with 0 to 25 percent ofamla, sathukudi and grape juice distinctly and the best combination was found. The standardized nonifruit juice blended with amla squash (80:20) was prepared, packed in PET bottles and stored at room andrefrigerated condition. The stored squashes were analyzed to find out the changes in physico-chemicalcharacteristics during storage of six months. Results showed that an increasing trend in acidity, reducingsugar and non-enzymatic browning whereas a decreasing trend in pH, total sugar, ascorbic acid, tannin,total antioxidant activity and colour values, which were predominantly low in refrigeration conditionduring storage. Squashes retained maximum level of ascorbic acid total antioxidant activity in room andrefrigerated conditions at the end of storage.Keywords: Noni, blended squash, physico-chemical characteristics, shelf lifeIntroductionNoni known as “Indian mulberry” (Morinda citrifolia Linn.) is an evergreen shrub or smalltree that grows 10 to 20 feet height and it belongs to family, Rubiaceae [1]. In India noni wastotally produced by 342 cultivators in the area of 653 acre. The area of the production of nonifruits in Andaman and Nicobar Islands was high (192 acre) followed by Maharashtra (166acre) and Tamil Nadu were the lowest producers of noni fruits (5 acre) with one cultivator [2].According to traditional treatment and recent researches reported, the noni plant has a broadrange of therapeutic effects, including antibacterial, antiviral, antifungal, antitumour,anthelmintic, analgesic, hypotensive, anti-inflammatory and immune enhancing effect [3].The noni fruit is a multiple fruit that has a pungent odour when ripening, and hence alsoknown as cheese fruit or even vomit fruit. Despite its strong smell and bitter taste, the fruit isnevertheless eaten as a famine food [4]. It is due to the presence of high concentration of majorvolatile compounds octanoic, hexanic acid and 3-methyl-3buten-1-ol [5]. Hence, it is achallenging task to prepare food products from noni juice with sensory acceptability. Due tothese reasons, blending of two or more fruit juices and their beverages with the addition ofnoni juice are thought to be a convenient alternative for its utilization in order to have valueadded fruit drinks which are of high quality in respect of both sensory and nutritional aspects.In the present study squash was prepared with blending of noni juice with other fruit juices toreduce the unpleasant flavour and further improve the nutritional characteristics of thedeveloped blended product were also evaluated.MethodologyRaw materialsFully mature, noni fruit (Morinda citrifolia L.) was purchased from Horticultural College andResearch Institute, Periyakulam, Tamil Nadu, India and brought to the working spot in a wellcushioned container. Fully mature ripe grape (Vitis vinefera), amla (Emblica officinalis) andsathukudi (Citrus limetta) were purchased from the local market in Madurai city, Tamil Nadu,India and were used on the same day.Extraction of juice from fruitsThe noni juice was extracted from noni fruits kept for 24 hours at frozen condition followed by 449

International Journal of Chemical Studiesthawing, crushing manually and filtering the juice throughnylon net. The washed amla fruit was cut into small piecesand the seed was removed. Then it was crushed in the mixieand the pulp was filtered through a sterilized nylon net. Thesathukudi fruits were washed under running tap water andsurface dried. The fruit was cut into two halves with a knifeand the juice was pressed out from the halves by means ofsmall stainless steel squeezer. The squeezed juice was filteredthrough the sterilized nylon net. The individual grape berrywas separated from bunches, washed in running tap water andsurface dried, crushed by making use of mixie and filteredthrough a sterilized nylon net.Preparation of noni fruit juice blended squashesThe noni juice squash (NO) and other noni fruit juice blendedsquashes were prepared by using in the combination of nonijuice, amla juice, sathukudi juice and grape juice (0 to 25%respectively) is given in Table 1.Each fruit blended noni squash was prepared by adding theselected fruit juices with noni juice at different levels and thesquash was prepared as per FSSAI (2006) specification viz.,juice content-25.0 per cent, TSS-45 brix, acidity- 1.0 per centand preservative-350ppm of SO2 for noni juice with amla(NA) and noni juice with sathukudi (NS) whereas 600ppm ofbenzoic acid for noni juice with grape fruit (NG).Sugar syrup was prepared by heating the required amount ofsugar, water and citric acid. It was filtered and allowed to coolat room temperature. Then the required amount of blendedfruit juice was added to the syrup and mixed thoroughly. Saltwas added at the level of 0.1 per cent to the prepared squashto reduce the astringent taste and to increase the flavour of thesquash. The required amount of preservative was mixed in asmall quantity of fruit juice and added to the prepared squashand mixed well. A control noni juice squash was prepared byfollowing the above steps without the addition of any fruitjuice. The prepared squash was poured in a sterilized PET(polyethylene terapthalate) bottles (capacity 680 ml), cappedleaving a headspace of 1 , labeled and kept for furtheranalysis. The organoleptically rated best blended squash waschosen for further storage studies and kept under room(32 2ºC) and refrigeration conditions (4 1ºC) for a period ofsix months to evaluate its shelf stability. A control (NO) nonijuice squash was prepared by following the above stepswithout the addition of any fruit juice.Table 1: Proportion of fruit juices used for the preparation of noni fruit juice blended squashSquashesFruit juiceControl (NO)Noni juiceNoni juiceAmla juiceNoni juice(ml)Sathukudi juice (ml)Noni juice (ml)Grape juice (ml)Noni fruit juice blended with amla juice (NA)Noni fruit juice blended with sathukudi juice (NS)Noni fruit juice blended with grape juice (NG)Physico-chemical analysisThe proximate compositions of noni fruit juice blendedsquashes were done for different parameters. Handrefractometer (Erma, Tokya, Japan) ranged from 0 to 45º brixwas used to measure the total soluble solids. Total acidity wasdetermined as per the method described by [6]. The pH of thesample was estimated by the method described by [7]. ShafferSomogyi micro method was followed for the estimation ofreducing sugar and total sugar content [8]. The 2, 6dichorophenol-indophenol titration method was used for theestimation of ascorbic acid content [6]. The tannin content wasdetermined using on ultra violet-visible recordingspectrophotometer at 700nm (Systronics - Model 2201, India)as per the standard method described by [9]. The nonenzymatic browning was measured as per the standardprocedure described by [6], spectrophotometrically at 440nm.The total antioxidant activity was estimated by the 2, ometrically according to method described by [10].The colour L* value of the samples were estimated by using aHunter Laboratory chromometer (Model - Lovibond RT 100)with the Lovibond RT Colour software (Version 3.0). Thecolour value results was expressed as recommended by theInternational Commission on Illumination in1976.Organoleptic evaluationOrganoleptic evaluation of the prepared squashes was done bya panel of twenty untrained judges using a score card with aI100100100100-Combinations (ml)II III IV V95 90 85 80510 15 2095 90 85 80510 15 2095 90 85 80510 15 20VI752575257525nine point hedonic scale. The product was diluted with waterat the ratio of 1:3 and converted into ready-to-serve formbefore conducting evaluation. The judges were asked toevaluate for colour and appearance, flavour, body, taste andoverall acceptability. The acceptability of beverages wasassessed at intial day and final day of six months [11].Statistical analysisAll the experiments were conducted in triplicate and the meanand standard deviation ( SD) were calculated using MS Excelsoftware. Differences are estimated by the ANOVA and itwere considered to be significant at p 0.05.Results and discussionSensory evaluation of noni fruit juice blended squashesThe sensory score of the freshly prepared noni fruit juiceblended squashes are given in Table 2. The optimumproportion of the fruit juices in preparing blended squashesfrom the mean score of the organoleptic assessment showedthat noni fruit juice blended with amla squash made from 80%noni juice 20% amla juice, noni fruit juice blended withsathukudi squash made from 80% noni juice 20% sathukudijuice and noni fruit juice blended with grape squash madefrom 85% noni juice 15% grape juice had the highestorganoleptic values. Among all the squashes prepared nonijuice blended with amla juice (80% noni juice 20% amlajuice) was selected for storage studies since it has maximumscore compared to sathugudi and grape fruits. 450

International Journal of Chemical StudiesTable 2: Sensory scores of different noni fruit juice blended squashesSensory trolBody100%N7.6 0.17 7.0 0.10 7.0 0.1295%N 5%A8.1 0.04 8.1 0.02 7.4 0.0190%N 10%A 8.4 0.14 8.1 0.09 7.6 0.09Noni fruit juiceblended85%N 15%A 8.5 0.14 8.2 0.20 7.8 0.26with amla juice80%N 20%A 8.6 0.01 8.7 0.17 8.3 0.0475%N 25%A 7.8 0.12 7.3 0.16 6.7 0.1395%N 5%S8.2 0.10 6.6 0.06 6.6 0.1790%N 10%S 8.3 0.14 6.9 0.06 6.7 0.19Noni fruit juiceblended85%N 15%S 8.3 0.23 6.5 0.07 7.2 0.03with sathukudi juice 80%N 20%S 8.5 0.02 7.4 0.24 7.6 0.1675%N 25%S 8.4 0.22 6.8 0.18 6.9 0.1495%N 5%G8.4 0.12 8.4 0.02 7.7 0.0090%N 10%G 8.4 0.02 8.3 0.04 8.1 0.06Noni fruit juiceblended85%N 15%G 8.4 0.18 8.4 0.21 7.9 0.13with grape juice80%N 20%G 7.8 0.04 7.6 0.12 7.3 0.1875%N 25%G 7.1 0.26 7.3 0.15 7.2 0.04N – Noni juice, A – Amla juice, S – Sathukudi juice, G – Grape juiceNS – non significant, * - significant, ** - highly significantPhysico-chemical characteristics of the standardized nonifruit juice blended squashesTable - 3 illustrated the physico-chemical analysis of thefreshly prepared noni fruit juice blended squashes. The TSScontent of the prepared squashes ranged between 45.0 (NO)and 45.8 brix (NG). The acidity content of all the preparedsquashes was found to be more or less similar and rangedbetween 1.00 and 1.02 per cent. The pH varied from 2.70 to2.76. Among the squashes noni juice blended with grape juicerecorded higher reducing sugar content (5.28g/100ml)whereas control had least (4.88g/100ml). The total sugarcontent of NO, NA, NS and NG were 32.56, 33.46, 33.52 andTaste6.4 0.197.1 0.117.9 0.267.7 0.138.3 0.056.2 0.166.0 0.106.3 0.056.8 0.207.3 0.166.5 0.117.3 0.217.7 0.058.0 0.177.9 0.197.4 0.00Overallacceptability7.0 0.097.7 0.158.0 0.208.0 0.268.5 0.057.0 0.106.9 0.227.0 0.027.2 0.127.7 0.247.1 0.037.9 0.058.1 0.218.2 0.267.7 0.037.2 0.20CD at 2*0.0209**0.0296**0.2965**34.16 per cent respectively. The ascorbic acid content of NAshowed higher values (64.10 mg/100ml) followed by NS(56.08 mg/100ml), NG (44.15 mg/100ml) and NO (36.00mg/100ml). The maximum tannin content was observed inNA on 0.650 per cent tannic acid and least in NO on 0.175per cent tannic acid. The squash, NG contained slightly highernon enzymatic browning i.e. 0.190 absorbance followed byNA, NO and NS. The total antioxidant activity was higher inNA (161.80 mg TE/100ml) and low in NS (114.40 mgTE/100ml). The highest colour L* value was observed in NSfollowed by NA, NO and NG.Table 3: Physico-chemical characteristics of the standardized noni fruit juice blended squashesNoni fruit juice blended squashesNONANSNGTSS (ºbrix)45.0 0.2945.0 0.9545.4 1.4245.8 0.93Acidity (%)1.00 0.011.02 0.011.01 0.031.01 0.01pH2.76 0.062.70 0.022.73 0.082.73 0.08Reducing sugar (g)4.88 0.075.03 0.065.12 0.035.28 0.16Total sugar (g)32.56 0.3133.46 0.6133.52 1.0034.16 0.44Ascorbic acid (mg)36.00 0.1964.10 1.5756.08 0.6544.15 1.14Tannin (% Tannic acid)0.175 0.000.650 0.010.325 0.010.475 0.01Non enzymatic browning (absorbance) 0.175 0.060.177 0.080.168 0.140.190 0.18Total antioxidant activity (mg TE)123.50 1.67 161.80 1.10 114.40 0.86 120.70 0.16Colour (L* value)62.47 0.4863.40 0.1767.11 0.0956.71 1.20NO - 100% Noni juice, NA - 80% Noni juice 20% Amla juice,NS - 80% Noni juice 20% Sathukudi juice, NG - 85% Noni juice 15% Grape juiceNS – non significant, * - significant, ** - highly significantNutrientsAmong all the prepared squashes noni juice blended withamla juice squash (NA) contained higher levels oforganoleptic characteristics and various nutrients with specialreference to vitamin C and antioxidant activity.Storage of the noni fruit juice blended with amla squash(80:20)Total soluble solidsThe initial TSS value of the noni fruit juice blended with amlasquash on 45.0ºbrix did not show any significant changesduring the storage period in both the temperature. Sudhagar(2001) [12] reported that the squash prepared from pear andpineapple blended squashes initially had 44.5 and 45.5 ºbrixCDat 1315**0.0929**0.1859**0.2630*TSS respectively did not show any changes at roomtemperature throughout the study period of 6 months.AcidityThe noni fruit juice blended with amla squash showed anincreased acidity from 1.02 to 1.28 and 1.04 per cent store atroom and refrigeration temperature respectively at the end ofthe storage period (Fig. a). The significant increase in aciditycould be due to release of methyl groups of pectins to liberatefree – COOH groups of pectin, partial hydrolysis of solubleproteins into free amino acids (Kerb’s cycle) whichcontributed to acidity and interaction of citric acid in thebeverages [13]. The acidity increases were to conformity with 451

International Journal of Chemical Studiesthe findings of Shanmugam (2004) [14] in mixed fruit squashesduring a period of 6 months storage under room temperaturecondition.Total sugarThe initial total sugar content of the noni fruit juice blendedwith amla squash was 33.46g/100ml. The values at the end of180 days of storage was 30.53 and 33.18 g/100ml stored atroom and refrigeration temperature condition respectively(Fig. c). This might be due to the reaction of sugars withamino acids and co-polymerization of sugars in the presenceof acids which might slightly decrease the total sugar contentin the stored product [16]. Vennila et al., (2015) [17] alsoreported that their papaya based mixed fruit squashes werestored for six months at room temperature showed a change inthe total sugar content from 36.94 to 32.92 per cent in plasticcontainer.pHThe initial pH of noni fruit juice blended with amla squashwas 2.70, whereas the final pH was noted as 2.46 and 2.64after 6 month of storage at room and refrigeration temperaturecondition respectively (Fig.b). This might be due to theincreasing percentage of acidity has influenced the pH contentof the squashes. Yadav et al. (2014) [15] observed the gradualdecrease in the pH content of the blended squash preparedfrom the pulp of guava-mango (20:80) during the storageperiod of three months in room condition.Reducing sugarThe initial reducing sugar content of the noni fruit juiceblended with amla squash was 5.03 g/100ml and it increasedto 9.46 and 5.58 g/100ml after 6 month of storage at room andrefrigeration temperature condition respectively (Fig. d).Kiranmai et al. (2015) [18] reported that the tamarind pulpblended with mango pulp (80:20) squash stored at roomtemperature recorded a significant increase in reducing sugarcontent of the samples from 0 days (15.56 %) to 90 days(19.77 %) of storage period. They also reported that increasein reducing sugar content may be due to hydrolysis of totalsugar by acid present in fruit, which might have resulted indegradation of disaccharides to monosaccharaides.4Ascorbic acid 452

International Journal of Chemical StudiesThe initial ascorbic acid content of the noni fruit juice blendedwith amla squash was 64.10 mg/100g, which significantlydecreased (p 0.05) to 59.08 and 62.58 mg/100gm, after 6month of storage at room and refrigeration temperaturecondition respectively (Fig. e). The retention of ascorbic acidcontent was high in refrigerated condition stored sample on97.62 per cent after 6 months of storage. Selvamuthukumaranet al. (2012) [19] observed that the initial vitamin C content ofspiced squash was 6.72 mg/100ml, which significantlydecreased to 3.15 and 2.23 mg/100 ml after six months ofstorage at ambient temperature and at 37ºC respectively. Theyalso reported that this could be due to oxidation ordegradation of ascorbic acid into dehydroascorbic acid,furfural and hydroxyl furfurals at above temperature.TanninTannin showed on decreases from 0.650 to 0.610 and 0.647per cent tannic acid after 6 month of storage when noni fruitjuice blended with amla squash was stored at room andrefrigeration temperature condition respectively (Fig. f).Sudhagar (2001) [12] reported that the changes in tannincontents were as 0.123 to 0.096 in pear squash and 0.100 to0.095 per cent in pear and pineapple juice blended squashduring end of 180 days storage at room temperature.Non enzymatic browningA gradual increase in the non enzymatic browning wasobserved in the noni fruit juice blended with amla squashfrom 0.177 to 0.278 and 0.187 absorbance at room andrefrigeration temperature respectively at the end of 6 month ofstorage (Fig. g). Bhardwaj and Nandal (2014) [20] reported thatkinnow juice (95%) blended with aonla (5%) squash hadinitial non enzymatic browning of 0.088 and it was increasedto 0.138 absorbance at ambient condition and 0.111absorbance at refrigeration condition after six months ofstorage. They also reported that gradual browning of juicewas observed with advancing storage period at both storageconditions which might be due to the enzymatic and nonenzymatic reactions of the juice. An increase in the nonenzymatic browning was noted among the squashes asreported by earlier scientists worked in this field.Total antioxidant activityAmong the two types of storge condition, significantly higherantioxidant activity was reduced in noni fruit juice blendedwith amla squash at room condition from 161.80 to 152.04mg TE/100ml and in refrigeration condition 160.74 mgTE/100ml (Fig. h). Byanna and Gowda (2012) [21] reportedthat the initial antioxidant activity of sweet orange andpomegranate (90:10) blended beverage was 12.91 which haddecreased 12.04 mg/100ml after 180 days of storage at roomcondition on end of 6 month storage. That could be due to inaddition to temperature and light, time was an importantfactor affecting loss of antioxidant activity during storage [22].Colour (L*) valueThe freshly processed noni fruit juice blended with amlasquash contained colour values (L*) for 63.40, whereas thevalue showed reduction from intial value to 60.19 and 62.37at the end of 6 month of storage respectively in room andrefrigerated temperature (Fig. i). Sousa et al. (2010) [23]observed that a gradual decrease in the colour value (L*) ofthe cashew apple, acerola, papaya, guava and passion fruitblended nectar initial L* value was 39.5 0.1 which changedinto 38.8 0.1 at room condition after 180 days of storage.According to Campos et al. (2002) [24] maillard reaction is aquick reaction and it is the major quality problem during 453

International Journal of Chemical Studiesstorage at room temperature. It is largely affected by pH andtemperature changes. Besides the darkening, which is asensory parameter, it reduces the protein digestibility andinhibits some digestible enzyme reactions.Organoleptic characteristics of stored noni fruit juiceblended with amla squashThe organoleptic profile of the noni fruit juice blendedsquashes stored at room and refrigeration temperature in PETbottles are presented in Table 4. The noni fruit juice blendedsquashes stored at refrigeration temperature obtained a greateroverall acceptability score value from 8.8 to 8.7 and inrefrigeration condition it was reduced on 8.5, like very muchwas taken both the condition stored squashes. However,colour and appearance, body, flavour, taste and overallacceptability had highly changed at the end storage period inroom conditioned stored squash. This decrease might be dueto the copolymerization, interaction between phenolics andprotein as well as the formation of cation complex withpectins [25], which might have decreased the aroma and tastescore. In this certain persuaded biochemical changes decreasethe overall acceptability in the product at room temperature.Similar reduction in organoleptic characteristics duringstorage has been reprted in tamarind pulp blending withmango squash [18] and in papaya based mixed fruit squash [17].Table 4: Sensory scores of noni fruit juice blended with amla squash during storageOrganoleptic characteristicsColour and 08.9 0.208.9 0.208.9 0.05 8.9 0.07 9.0 0.19 9.0 0.27 8.7 0.10 8.7 0.1868.5 0.098.8 0.148.5 0.13 8.8 0.20 8.5 0.25 8.9 0.08 8.4 0.20 8.6 0.25ROT- Room temperature RET - Refrigeration temperatureStorage period(Months)ConclusionThe extracted juice from noni fruit could be successfullyutilized in the processing of noni fruit juice blended squasheswith suitable fruits viz.,amla, sathukudi and grapes. Itenhances the nutritional and sensory quality with reducing thepungent flavour and rancid taste of the noni fruit.The nonifruit juice blended with amla squashes packed in PET bottlesshowed significant changes in their physico-chemical andsensory characteristics and they had a shelf life of six monthsstored at room and refrigerated conditions. This simpletechnology is suitable for small scale as well as commerciallevel production of noni fruit juice blended with amlasquashes.References1. Nelson SC. Noni cultivation in Hawaii. Fruits and Nuts.2001; 4:1-4.2. NHB – National Horticultural Board. 2014. Area andProduction Statistics. Retrieved, 2016, from 0 production.html3. Wang MY, West BJ, Jensen CJ, Nowicki D, Palu AK,Anderson G. Morinda citrifolia (Noni): A literaturereview and recent advances in Noni research. ActaPharmacol. Sin. 2002; 23(12):1127-1141.4. Mathivanan N, Surendiran G, Srinivasan K, SagadevanE, Malavizhi K. Review on current scenario of noniresearch: Taxonomy, distribution, chemistry, medicinaland therapeutic values of Morinda citrifolia. Intl. J. NoniRes. 2005; 1(1):1-4.5. Potterat O, Hamburger M. Morinda citrifolia (noni) fruitphytochemistry, pharmacology and safety. Planta. Med.2007; 73:191-199.6. Ranganna S. Manual of analysis of fruits and vegetablesproducts, Tata McGraw Hill publishing Co., Ltd., NewDelhi. 1995, 1-2, 7-11, 454 Overall acceptabilityROTRET8.8 0.298.8 0.078.5 0.218.7 0.16Hart AM, Fisher HJ. Modern Food Analysis. SpringerVarley, Belrin, Heidelberry, New York. 1971, 64-74.Mc Donald, Efoley JBY. Journal of AgriculturalChemistry. 1960; 43:645.Schanderl SH. In: Method in food analysis, Academicpress, New york. 1970, 709.Lim YY, Lim TT, Tee JJ. Antioxidant properties ofseveral tropical fruits: A comparative study. FoodChemistry. 2007; 103:1003-1008.Amerine MA, Pangborn RM, Roseller EB. Principles ofsensory evaluation of food. Academic Press. New York.1965, 131.Sudhagar T. M.Sc. Thesis submitted on “Value addedproducts from pear. Department of Food Science andNutrition. Home Science College and Research Institute,Madurai. 2001.Lohar PS, Kshirsagar RB, Mundhe SA, Patil BM. Effectof carbonation of shelf life of RTS beverage fromKaronda (Carissa carandas L.) fruits. Beverage and FoodWorld. 2010; 37(4):41-43.Shanmugam SA. M.Sc. Thesis submitted on “Processingon mixed fruit squashes”. Dept. of Food Science andNutrition, Home Science College and Research Institute,Madurai. 2004.Yadav SR, Gehlot S, Siddiqui, Grewal RB. Changes inchemical constituents and overall acceptability of guavamango ready-to-serve (RTS) drink and squash. Beverageand Food World. 2014; 41(4):30-33.Khurana DS, Anand JC, Changes in chemicalconstituents and organoleptic quality of heat processesphalsa beverage during storage in glass bottles, J FoodSci Technol. 1980; 18:160-161.Vennila P, Kenndy ZJ, Preetha P. Studies ondevelopment of papaya based mixed fruit squash.Processed Food Industry. 2015; 18(6):13-14, 23-24.

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extracted noni juice was utilized for the preparation fruit juice blended squashes with 0 to 25 percent of amla, sathukudi and grape juice distinctly and the best combination was found. The standardized noni fruit juice blended with amla squash (80:20) was prepared, packed in P