Downloads: 144
Research Paper | Food Science | India | Volume 6 Issue 11, November 2017
Formulation and Analysis of Papaya and Carrot based Squash
Monisha Gowri. R | Dr. S. Radhai Sri [2]
Abstract: Fruit and vegetable combination beverages have higher nutritional, medicinal and calorific values compared to synthetic beverages. Considering the nutritional and therapeutic value of papaya and carrot, different combinations of Squash was formulated and quality characteristics were analysed. Papaya and carrot juice were combined in different proportions (T1-100 %papaya, T2-75 %papaya 25 % carrot, T3-50 % papaya 50 % carrot, T4-25 % papaya 75 % carrot, T5-100 % carrot) to formulate fruit and vegetable blend squashes. The formulated squash was analysed for physico chemical characteristics and acceptability. Organoleptic evaluation showed that blend with equal percentage (50 %) of papaya and carrot squash attained higher scores than other blends.
Keywords: Squash, papaya, carrot
Edition: Volume 6 Issue 11, November 2017,
Pages: 642 - 644
Similar Articles with Keyword 'Squash'
Downloads: 3 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1
Review Papers, Food Science, India, Volume 11 Issue 12, December 2022
Pages: 312 - 321Nutraceutical Aspects of Rhododendron (Burans): Certainly a Need to Include Some Other Species for Food and Beverage Production
Acharya Balkrishna [2] | Uday Bhan Prajapati | Rama Shankar | Rashmi Atul Joshi
Downloads: 130 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1
Research Paper, Food Science, India, Volume 6 Issue 9, September 2017
Pages: 1135 - 1142Formulation, Sensory, Chemical and Nutritional Attributes of Star Fruit, Muskmelon and Orange Squash with Basil Seed
C. S. Nirali | D. S. Patil [2] | K. H. Ahire