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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:7, July, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2017.6(7): 1962-1969
DOI: https://doi.org/10.20546/ijcmas.2017.607.233


Studies on Development of Squash from Mango (Mangifera indica L.)Pulp and Aloe Vera (Aloe barbadensis Miller.) Gel Blend
Mahendra Chaudhary, Bhagwan Deen, Dharmendra Kumar Gautamand Krishna Kumar Mishra
1Department of Horticulture, N.D. University of Agriculture and Technology, Kumarganj, Faizabad,-224229, U.P., India
2Department of Horticulture, SVPUAT, Meerut-250110 U.P., India
*Corresponding author
Abstract:

Mango (Mangifera indica L.) and aloe vera (Aloe barbadensis Miller.) gel have nutritional, medicinal and therapeutic values. The mango pulp and aloe vera gel are used to prepare palatable squash 25 per cent of blend consisting 75 per cent mango pulp and 25 per cent aloe vera gel, 50 per cent sugar, 1.25 per cent acidity and 350ppm SO2. Observation on changes during storage revealed that TSS, acidity, reducing sugars, total sugars contents and browning increased whereas, Vitamin-C, non- reducing sugar and organoleptic score decreased continuously with storage period. The squash prepared from blend of mango pulp and aloe vera gel could be stored was up to five months under ambient conditions with acceptable quality.


Keywords: Manga, Development, Squash and Pulp

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How to cite this article:

Mahendra Chaudhary, Bhagwan Deen, Dharmendra Kumar Gautam and Krishna Kumar Mishra. 2017. Studies on Development of Squash from Mango (Mangifera indica L.) Pulp and Aloe Vera (Aloe barbadensis Miller.) Gel Blend.Int.J.Curr.Microbiol.App.Sci. 6(7): 1962-1969. doi: https://doi.org/10.20546/ijcmas.2017.607.233
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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