Formulation and Analysis of Papaya and Carrot based Squash
International Journal of Science and Research (IJSR)

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

ISSN: 2319-7064

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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

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

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How to Cite this Article?

Monisha Gowri. R, Dr. S. Radhai Sri, "Formulation and Analysis of Papaya and Carrot based Squash", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20177798, Volume 6 Issue 11, November 2017, 642 - 644

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