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Formulation and quality characteristics of mocktail squash

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Author: 
Sandhya, P.S., Akshaya, S. and Usha Ravi
Abstract: 

The current study is aimed at formulating a mocktail squash and to assess its physico-chemical and sensory characteristics. The squash was formulated using watermelon and pineapple. Fresh watermelon and pineapple juice were extracted. The fruit juices were mixed in the ratio of 3:2. Squash was formulated from juice, sugar and distilled water in the ratio 1:1.5:1. The formulated squash was evaluated on its physico chemical properties like pH, titratable acidity, reducing sugars and total sugars using standard protocols. The results of the physico chemical analysis were as follows: The pH of the squash was found to be 4.26±0.02. The titratable acidity was 4.14± 0.53%. Reducing sugar content was 11.36% while the total sugars present were found to be 10.83±1.4%. The product was found to be sensorially well accepted by semi trained panellists and had an overall acceptability of 8.1. Thus this study reveals the possibility of preserving watermelon and pineapple juice in the form of a squash.

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