Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 3718-3725
DOI: https://doi.org/10.20546/ijcmas.2018.704.418


Standardization of the Recipes for Preparation of Ber Squash
S. Kavitha and P. Veeranna Goud
Siddardh Nagar, kazipet, Warangal dist, Tealangana st, India
*Corresponding author
Abstract:

The study was divided into three experiments and conducted in the Post-Harvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad from December 2008 to February 2009. Investigations were carried out to standardize the recipes for preparation of squash, RTS (Ready to serve) and nectar from ber fruits by using different ratios of pulp and TSS levels at both ambient and low temperature conditions. The products were analyzed at every 30 days interval for their physicochemical, organoleptic characteristics.


Keywords: Post-harvest, Temperature, Recipes
Download this article as Download

How to cite this article:

Kavitha, S. and Veeranna Goud, P. 2018. Standardization of the Recipes for Preparation of Ber Squash.Int.J.Curr.Microbiol.App.Sci. 7(4): 3718-3725. doi: https://doi.org/10.20546/ijcmas.2018.704.418