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Standardization of the recipes for preparation of ber squash

The study was divided into three experiments and conducted in the PostHarvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad from December 2008 to February 2009. Investigations were carried out to standardize the recipes for preparation of squash, RTS (Ready to serve) and nectar from ber fruits by using different ratios of pulp and TSS levels at both ambient and low temperature conditions. The products were analyzed at every 30 days interval for their physicochemical, organoleptic characteristics. | Int.J.Curr.Microbiol.App.Sci 2018 7 4 3718-3725 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 04 2018 Journal homepage http www.ijcmas.com Original Research Article https doi.org 10.20546 ijcmas.2018.704.418 Standardization of the Recipes for Preparation of Ber Squash S. Kavitha and P. Veeranna Goud Siddardh Nagar kazipet Warangal dist Tealangana st India Corresponding author ABSTRACT Keywords Post-harvest Temperature Recipes Article Info Accepted 30 March 2018 Available Online 10 April 2018 The study was divided into three experiments and conducted in the PostHarvest Technology Laboratory College of Horticulture Rajendranagar Hyderabad from December 2008 to February 2009. Investigations were carried out to standardize the recipes for preparation of squash RTS Ready to serve and nectar from ber fruits by using different ratios of pulp and TSS levels at both ambient and low temperature conditions. The products were analyzed at every 30 days interval for their physicochemical organoleptic characteristics. Introduction Sugar syrup was prepared by adding cane sugar to the boiling water. The strength of sugar syrup was determined with the help of hand refractometer. The prepared syrup of desired concentration was filtered through a muslin cloth to remove impurities. The hot syrup and fruit pulp were mixed on weight basis as outlined in the treatments. The mixture was boiled by adding citric acid to get a consistent product. Potassium metabisulphate was added to prevent microbial spoilage. The prepared squash was filled into the pre-sterilized bottles of 200ml capacity and sealed with the help of crown corking machine. Then the product was processed in hot water for 25 minutes cooled immediately and stored at room temperature and low temperature for further observations. Ber fruits are highly nutritious rich in ascorbic acid and contain fairly good amount of vitamin A and B minerals like calcium .