• NEHE K.B
• Kaldate N.D.
• Mite G.B.

Mulberry (Morus Nigra), which belongs to the Moraceae family, is grown in worldwide. It also contain several nutritive compounds such as fatty acid, amino acid, vitamins, minerals and bioactive compounds including anthocyanins, rutin, qucretin, cholorogenic acid and polysaccharides. The study was undertaken to produce stable and organoleptically preffered mulberry squash with 25% of pulp and four different concentrations of total soluble solids i.e. TSS-42°Brix,TSS-44°Brix,TSS-46°Brix,TSS-48°Brix and 1% of acidity. Sodium benzoate was used as preservative. The sensory properties of squash was evaluated by a semi trained panelist members. The result showed that color, flavor, sweetness, consistency, mouthfeel and overall acceptability of squash S3 containing 46°Brix got high score and other sample were moderately acceptable. The storage potential of squashes was observed. After 12 weeks S1 , S2 , S3 and S4 were slightly changed in TSS and acidity. . The minimum physico-chemical quality attributes were deteriorated in the squash due to the addition of preservative. Squash was found completely free from spoilage due to higher total soluble solids and effective processing of the product.

Key words - Sensory Properties, Anthocyanins, Consistency, Total Soluble Solids (TSS), Physico-Chemical Properties.

"DEVELOPMENT OF MULBERRY SQUASH AND ITS EVALUATION", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 9, page no.c103-c110, September-2022, Available :http://www.jetir.org/papers/JETIR2209231.pdf

"DEVELOPMENT OF MULBERRY SQUASH AND ITS EVALUATION", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 9, page no. ppc103-c110, September-2022, Available at : http://www.jetir.org/papers/JETIR2209231.pdf