Preparation of Squash
This is a type of fruit beverage containing at least 25 percent fruit juice (or) pulp, 45% TSS, 1.0% acidity, and 350 ppm of So2 (or) 600 ppm of sodium benzoate. It is diluted before serving. Lime, mango, orange, and pineapple are used for making squash commercially using KMS as preservative or fruits viz. Jamun, passion fruit, raspberry, strawberry, grapefruit, etc. with sodium benzoate as preservative.
Squash can be prepared according to the following recipes:-
Flow sheet for processing of squash:-