Quality Changes in Diet Phalsa Squash Formulation during Storage: A Kinetic and Statistical Interpretation of Key Parameters Degradation Mechanism

This study is aimed at producing economical and high-quality phalsa diet squash (DSP) by partial or full replacement of sucrose with an equivalent sweetness from the safe artificial sweeteners, such as sucralose and saccharine. A zero-order, first-order, and second-order models were used to describe the kinetics degradation of vitamin C, toftal anthocyanin content, phenolic, and phosphorus contents, in addition to quality evaluation. The interaction between storage days and treatments of the samples showed significant differences. The titratable acidity decreased with the increase in pH and total soluble solids as the storage days increased. Phenolic contents, vitamin C, and phosphorus content decreased gradually during entire storage. The zero-order and second-order exhibited good fitting among the models for vitamin C and TAC, FRAP, TPC, and phosphorus, respectively, based on the statistical interpretation. Based on sensory evaluation, DSP4 (50% sucralose and 50% saccharine) was found the most acceptable by the panel as compared to other samples.