Formulation and Analysis of Papaya and Carrot based Squash

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.