International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 3 (2018)

Formulation and nutritional quality evaluation of value added squash from Citrullus lanatus


M Surrabi

Water melon, red grapes and beetroot have high amount of nutrients especially minerals. But their consumption among children becomes less either due to its seasonal availability or due to the preferences in taste. So, it’s important to provide them the fruits and vegetable in a different form that attract children to consume them. The watermelon squash was value added with a fruit (red grapes) and a vegetable (beetroot) and was formulated in three different variations. Its sensory and nutritional analysis was carried out. Results showed that variation (V1G) and variation (V2B) was highly acceptable and VIG was rich in calcium and phosphorous and V2B was rich in phosphorous and iron.
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