Squash from tamarind pulp by blending with mango pulp

Abstract

SUMMARY :A study was conducted on development of squash with tamarind by blending with mango pulp at different levels (10%, 20% and 30%) and different sugar concentrates. all the treatments were kept for three months storage period to evaluate their storage stability. During the storage period all the treatments were evaluated for the physico-chemical, microbial and sensory quality. The results revealed that among all the treatments highest acceptability observed in squash prepared with 80% tamarind pulp and 20% mango pulp (T 6 ) during the storage period. No microbial growth was observed in all the treatments. The products were stored without any deterioration in physico-chemical, sensory quality and microbial count upto 3 months of storage period.How to cite this article : Kiranmai, E., Maheswari, K. Uma, Vimala, B. and Devi, G. Sudha (2017). Squash from tamarind pulp by blending with mango pulp.

Study on the Utilization of Grape Varieties for Squash Preparation

“…Whereas, the data pertaining to reducing sugars of blended grape squashes with different ratios are presented in table 2 showed the highest amount of reducing in T7H23 + Concord (1:1 ratio) and T8 H23 + Concord (2:1 ratio) (1.7%) and minimum amount of reducing in T1 Pusa Navarang + Banglore Blue (1:1 ratio) and T2PusaNavarang + Banglore Blue (2:1 ratio) (0.6%). Similarly reported by Kiranmai et al, (2015).This might be due to variation in concentration of different varieties of grape juice blending. Significant differences were observed in ascorbic acid content among the treatments.…”