Development of squash from mulberry (Morus alba L) and its quality evaluation during storage

Mulberry (Morus alba L) is one of the underutilized fruits which is a rich source of antioxidants like phenols and anthocyanins besides its taste and aroma. The investigations were conducted to develop squash beverage and make its quality evaluation during storage. Different combinations of juice and sugar syrup were tried to standardize proper combination for the development of squash. The recipe with 30 per cent juice and 45^oB TSS was rated best on the basis of sensory and some physico-chemical characteristics of squash. The squash prepared by the best selected recipe was packed in glass and PET bottles and stored for six months under ambient (20–25°C) and refrigerated temperature (4–7°C) conditions. Squash could be safely stored for a period of six months under both the ambient and refrigerated conditions without much change in various quality characteristics. However the changes in the quality characteristics of the squash were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz PET and glass bottles were found suitable with comparatively less changes occurring in glass bottles under refrigerated conditions.