Department of Food Science Nutrition and Technology, College of Home Science CSKHPKV Palampur-176 062, Himachal Pradesh, India
*Corresponding Author: Rajni Modgil, Department of Food Science Nutrition and Technology, College of Home Science CSKHPKV Palampur, Himachal Pradesh, India, e-mail: rajni_modgil1@yahoo.com
Online published on 22 August, 2019.
Papaya and mango pulp was blended in different ratios, i.e., 100: 0, 85: 15, 70: 30 and 55: 45, respectively, to prepare squash. Prepared squash was analyzed for various nutritional and physicochemical characteristics. Parameters studied were pH, acidity, TSS, Beta carotene total sugars reducing and non reducing sugars. Squash was packaged in glass bottles and stored for six months to assess the shelf life after storage at ambient temperature. The samples were analyzed at an interval of one month. The results revealed that good quality squash can be prepared by blending papaya and mango. With the increase in storage period, the pH (2.96–3.03)and reducing the sugar content of the squash increased, from 20.34–22.83 whereas the acidity, T SS, ascorbic acid, â carotene content, total and non-reducing sugars decreased significantly. Initial TSS in the control sample was 44.12, which decreased to 43.91% after 6-month storage. Papaya pulp can be blended with mango pulp for developing squash.
Acidity, Mango, Papaya, Squash, Storage period, Total sugars, TSS
