Value addition and technology development: shatavari, aloe and mango ginger blended squash beverage.
Ravindra V., Sreenivas K. N., Shankarappa T. H., Gowda A. P. M.
Author Affiliation: Dept. of Post Harvest Technology, University of Horticultural Sciences, Bagalkot, P.G. Centre, Bengaluru - 65, Karnataka, India.
Journal of Interacademicia 16 : 215-222
Abstract : Value added product, squash was prepared by using three medicinal plant extracts namely shatavira, aloe and mango ginger. The squash having 25 per cent juice concentration possessing extracts of all the three medicinal plants at 50:40:10 ratios respectively and acidity of 1.00 per cent had showed good quality attributes for pH, total soluble solids, acidity, ascorbic acid, reducing sugar and total sugar contents and also the sensory evaluation showed highest overall acceptability score of 4.53 indicating possibilities of exploring the nutraceutical and pharmaceutical properties of the medicinal plants in the product.