Analysis of nutritional quality and assessment of microbial safety during the storage of karonda sweet sauce

Abstract

Standardization and examination of the karonda sweet sauce were performed to assess changes in its nutritional value through out storage. Research at ambient temperature indicated a TSS of 42.50 °Brix, titratable acidity of 1.30%, pH of 3.48, total sugars at 34.91%, and reducing sugars at 14.08% after a six-month storage duration. Throughout the six months of storage, there was an absence of bacterial and mould growth. While the sensory ratings for colour, flavour, texture, taste, and overall acceptability diminished over time, the overall acceptability at the end of this period was still rated at 7.60, which falls within the 'Like moderately' range. The nutritional value and overall acceptability demonstrated the feasibility of using karonda fruits for the preparation of karonda sweet sauce.