Radhai Sri, S (2017) Formulation and Analysis of Papaya and Carrot based Squash. International Journal of Science and Research, 6 (11): ART2017779. ISSN 2319-7064

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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 its quality characteristics were analysed . Papaya and carrot juice were combined in different proportions(T1-100% papaya;T2-
75% papaya25% carrot;T3-50% papaya 50% carrot ;T4-25% papaya 75;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.

Item Type: Article
Uncontrolled Keywords: Squash, Papaya, Carrot
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 05 Jan 2023 10:07
Last Modified: 05 Jan 2023 10:07
URI: http://ir.psgcas.ac.in/id/eprint/1688

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