PHYSICO CHEMICAL AND SENSORY PROPERTIES OF MUSKMELON BLENDED WITH INDIAN SARSAPARILLA ROOTS SQUASH

Abstract

Fruits are not only delicious but also packed with essential nutrients that are beneficial for your health. They are a great source of vitamins, minerals, and antioxidants, which can help boost your immune system and overall well-being. This study to develop squash from
muskmelon which is rich in vitamin C, A, potassium and good source of anti oxidants like
beta carotene, zeaxanthin, and lutein. By mixing with sarsaparilla roots. Which make health
squash and which a ct as nutritional drink. Indian sarsaparilla roots help to for hydration, helps
in stomach irritation, and helps for digestion. This study shows development of squash with
muskmelon and sarsaparilla where sarsaparilla incorporated in different concentratio n
(15%,20%,25%) in muskmelon squash which is made of sugar, cinnamon, muskmelon pure.
Formulation and quality assessment of squash by conducting T1, T2, T3 trails. The trail T3 is
Swell satisfied all the conditions