Development and standardization of ripe pumpkin based squash and its stability during storage

The present investigation was carried out in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Squash was prepared using different proportion of pumpkin pulp (25, 30, 35, 40 and 45 per cent) and total soluble solids (40, 45 and 47ºBrix) to finalise the base recipe. The squash was liked by the panellists but the feedback of judges revealed that the flavour of the product is required to be improved.