International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064


Downloads: 127

Research Paper | Food Science | India | Volume 6 Issue 9, September 2017


Formulation, Sensory, Chemical and Nutritional Attributes of Star Fruit, Muskmelon and Orange Squash with Basil Seed

C. S. Nirali, D. S. Patil, K. H. Ahire


Abstract: Mixed fruit squash was formulated with different combinations of star fruit, muskmelon and orange juice. In phase I, total soluble solid, pH and acidity of star fruit, muskmelon, and orange juice were analyzed. The juice was used for preparation of mixed squash with various combinations along with basil seeds and other ingredients. The combinations were noted as S1, S2 and S3. Sugar and citric acid were used for improving the sweetness and lowering the pH respectively. Potassium meta-bisulphate (KMS) was used as preservative. In phase II, the sensory properties of squash were evaluated by a taste testing panel consisting of 10 panelists. The results showed that squash S3 with 24 % star fruit, 28 % muskmelon and 48 % orange juice got highest score. In phase III, chemical and nutritional evaluation for various parameters like moisture content, total soluble solid (TSS), ash, pH, acidity, vitamin C (ascorbic acid), total sugar, carbohydrates, fat and protein of processed mixed squash was done. The squash can be utilized in form of nourishing and delightful product with all nutritional and medicinal values of a raw fruit. The squash is a rich source of vitamin C (329 mg), flavonoids and has numerous health benefits.


Keywords: Squash, Star fruit, Orange, Basil


Edition: Volume 6 Issue 9, September 2017,


Pages: 1135 - 1142


How to Cite this Article?

C. S. Nirali, D. S. Patil, K. H. Ahire, "Formulation, Sensory, Chemical and Nutritional Attributes of Star Fruit, Muskmelon and Orange Squash with Basil Seed", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART20176709, Volume 6 Issue 9, September 2017, 1135 - 1142

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