Processing of Horticultural Crops (1+2)

Exercise

Practical 16 - Preparation of Squash

Aim: To prepare squash from fruits or fruit pulp.

Theory: Squash is a type of fruit beverage containing at least 25% fruit juice or pulp and 40% total soluble solids (TSS). Squash is diluted before serving (1:3). According to FPO specifications, class II preservative in fruit squash shall not exceed 350 ppm sulphur dioxide or 600 ppm sodium benzoate. Artificial colour and flavours can be added when declared on the label.

Raw material, ingredients, machinery and equipments required

1. Fruits like mango, orange, lemon, lime, litchi, pear, apricot and pineapple are used for making squash.
2. Machineries and equipments like pulper, juice extractor, pan and refractometer.
3. Stainless steel knives, de-corers, ladle and utensils for cooking and mixing, glass bottles, sterilization tank, LPG stove/diesel bhatti etc.
4. The recipe for preparation of squash from different fruits is given in Table 16.1

Table 16.1 Recipe/ingredients required for preparation of squashes from different fruits

S.No.	Fruit pulp/juice (1kg)	Ingredients for one litre pulp/juice
		Sugar, kg	Water, Lts	Citric acid, g	Preservative, g
1	Mango	1.80	1.2	35	2.0 KMS
2	Apricot	1.80	1.2	25	1.5 KMS
3	Lemon, Lime	1.80	1.2	-	1.5 KMS
4	Litchi	1.80	1.2	25	2.25 KMS
5	Orange	1.75	1.2	20	2.5 KMS
6	Pineapple	1.75	1.2	20	2.0-2.5 KMS
7	Papaya	1.80	1	25	2.5 KMS
8	Jamun	1.80	1	15	3.0 Sod. benzoate
9	Plum	1.90	1	10	4.0 Sod. benzoate
10	Watermelon	0.50	0.25	10	1.5 Sod. benzoate

Procedure for preparation of fruit squash (follow flow sheet as in Fig. 16.1)

Note: In case of orange juice, the removal of astringency is important. For this purpose dip the segments in hot 2% NaOH for 2-3 minutes followed by dipping in 0.5% citric acid solution. This treatment results in removal of astringency.

Extraction of pulp/juice
i) Lime and lemon: Take fresh, fully ripe, sound fruits and wash them in fresh water. Cut them into halves with stainless steel knife. Express juice with juice squeezer and strain through muslin cloth to remove seeds. (Rosing machine can also be used for juice extraction).
ii) Orange: Peel oranges, separate segments, pass segments through screw type juice extractor. Collect juice and strain through muslin cloth.
iii) Mango: Select fresh and ripe fruits. Wash in fresh water and extract the pulp by pressing in hands or extract pulp by passing through the pulper.
iv) Litchi: Peel litchi fruits and remove seeds, extract juice by passing through juice extractor or pulper. Strain through muslin cloth.
v) Plum/apricot/jamun: Wash the fruits, boil with small quantity of water, passs through pulper to extract the pulp and separate the seeds.
vi) Papaya/watermelon: Peel fruits, separate seeds, pass through pulper to extract the pulp.
vii) Pineapple: Remove the crown of fruits by giving twist, remove peel and eyes. Cut the sound portion into small pieces, pass them through a mincer. Wrap the pieces in muslin cloth and press out the juice through basket press. Strain the juice through coarse muslin cloth.

2. Preparation of syrup: Prepare sugar syrup by mixing sugar, citric acid with water. Heat to boil, strain through muslin cloth and allow to cool.
3. Mix fruit pulp or juice with the required quantity of sugar syrup.
4. Add required quantity of KMS or sodium benzoate alongwith permitted edible food colour and flavour and mix thoroughly.
5. Fill in per-sterilized glass or plastic bottles leaving a small head space (2.5 cm).
6. Cap and seal bottles using PP cap sealing machine.
7. Label and store in cool and dry place.


FPO Specifications for Squash

Juice content	-  Not less than 25%
Total soluble solids	-  Not less than 40%
Acidity	-  Not more than 3.5%
Preservatives	-  Sulphur dioxide (Not more than 350 ppm) -  Benzoic acid (Not more than 600 ppm)
Synthetic sweetening agent	- Not permitted
Fermentation test	- Negative at 37ºC
Organoleptic quality	- Free from objectionable taints and flavour