摘要：Mango is a very nutritious fruit.It has lots of health benefits but has a very short shelf life.Preserving mango in the form of squash will enhance its shelf life.In the current study,squash was prepared with four different pulp concentration to finalize the recipe.The pulp concentration used in the squash of To,Ti,T2 and T3,were 15,20,25,30%,respectively.The squash was analyzed for physicochemical properties,such as titratable acidity,pH,vitamin C as well as organoleptic properties (appearance,aroma,taste and overall acceptability) for the storage period of 21 days.The titratable acidity and vitamin C were found to increase with increasing the pulp concentration and decreasing storage time.According to the panellist the squash made with 30% pulp concentration was most preferred in terms of overall acceptability.On the contrary,the overall acceptability was found to decrease with decreasing the pulp concentration and storage period.The results conclude that squash made with 30% pulp is a good way of preserving mango and would be more nutritional due to a high pulp concentration as compared to the rest of the treatments.
