~ 210 ~ International Journal of Home Science 2016; 2(1): 210-213 ISSN: 2395-7476 IJHS 2016; 2(1): 210-213 © 2016 IJHS www.homesciencejournal.com Received: 22-11-2015 Accepted: 24-12-2015 Dr. Simmi Jain Assistant Professor, School of Food Science, M.O.P. Vaishnav College for Women, Chennai, India. Sushmitha S M.Sc. Food Technology and Management, School of Food Science, M.O.P. Vaishnav College for Women, Chennai, India. Athira Mohanan M.Sc. Food Technology and Management, School of Food Science, M.O.P. Vaishnav College for Women, Chennai, India. Correspondence Dr. Simmi Jain Assistant Professor, School of Food Science, M.O.P. Vaishnav College for Women, Chennai, India. Quality evaluation of herbal squash developed from rosemary herb and amla Dr. Simmi Jain, Sushmitha S, Athira Mohanan Abstract Amla juice, Rosemary extract, Sugar syrup and Sodium benzoate were blended to form a herbal squash, which was stored at 5 °C for 10 days. Physico-chemical and sensory analysis was done on day 0, 5, and 10. Pure Amla squash was taken as Standard and two variations, V1 and V2, were formulated with different quantities of Rosemary extract incorporated in it. Only slight changes in the Physico-chemical properties were observed. There was no change in the Total Soluble Solids content of both, the Standard and Variations, during the period of storage. The titratable acidity subsequently increased and pH gradually decreased during the storage period. Addition of rosemary extract to Amla squash has increased the Vitamin C content. Total Sugars content and reducing sugar content was found to be the same during storage period. A panel of 20 semi trained members found higher acceptability for Variation 2(V2), with a score of 7.45 out of 9 when compared to the Standard. Keywords: Herbal squash, Rosemary herb beverage, Vitamin C enriched beverage, Squash, Physicochemical analysis of herbal squash. 1. Introduction Squash is a ready to drink beverage, which must be reconstituted with water before consumption. The main constituent of squash is sugar syrup mixed with fruit extract. Nowadays, herbal extracts are added so as to enhance the sensory and therapeutic value of the product. Phyllanthus emblica, commonly known as Indian Gooseberry (Amla) is a fruit with many therapeutic uses. It is one of the precious gifts of nature to mankind. Amla, has been used in Ayurveda, the ancient Indian system of medicine since ancient times. It has been used for treatment of several disorders such as common cold, scurvy, cancer and heart diseases. It is believed that the major constituent responsible for these activities is vitamin C (ascorbic acid). Not only it is a rich source of Vitamin C, 1 g of vitamin C per 100 ml fresh juice [1] , but also the Vitamin is quite stable during processing when compared to the Vitamin C present in other citrus fruits [2] . Rosmarinus officinalis L., commonly known as Rosemary is a powerful herb belonging to the family Lamiaceae that originates from the Mediterranean region [3] . It has many culinary uses and medicinal benefits. It is useful in curing conditions related to the brain and nervous system, cardiovascular, liver, respiratory, gastrointestinal, circulatory, reproductory and other conditions like headache and reducing menstrual cramps. Rosemary is rich in Vitamin C and has a high Total phenolic content which contributes to its antioxidant properties. Rosemary infusions are frequently used as home medicines, have antioxidative and pharmacological properties related to the presence of phenolic compounds, especially phenolic acids and flavonoids. Studies have shown that on consumption of rosemary leaf powder there is an increase in Vitamin C levels in the body [4] . Thus the central idea behind incorporating rosemary extract is to compensate for the loss of Vitamin C that occurs during processing. This is a new product developed in the form of a natural health drink with enhanced Vitamin levels. Both Amla and rosemary has a complementing flavour and so the extracts of both were blended together to formulate a therapeutic squash. 2. Materials and Methods Fully matured and fresh amla were procured from a domestic market in Chennai. Rosemary herb was procured from a supermarket in Chennai. Pure Amla Squash was taken as standard and Variations were formulated with different amounts of rosemary extract incorporated in it.