Preparation and Evaluation of Apple and Ginger Based Squash

Abstract

To avoid postharvest losses, efforts have been made to utilize the surplus crops of Himachal Pradesh viz. apple, lemon and ginger for the development of new products. Five different combinations of apple pulp, apple juice concentrate (70^oB), ginger and lemon juice were tried. Analysis of the products showed differences in the physico-chemical characteristics. Based on the sensory

analysis, a combination of 25 per cent apple pulp, 15 per cent lemon juice and 10 per cent ginger juice was found to give the best product. The product had appealing colour, body and sugar-acid blend. The cost of production of the product is found to be comparable with other fruit squashes showing a potential for commercial exploitation.