Technological studies on mango squash: cultivar effect and cost economics.
Chaudry M. A., Ahmad M., Khan I.
Author Affiliation: Nuclear Institute for Food and Agriculture, Tarnab, Peshawar, Pakistan.
Nucleus (Karachi) 25 : 7-9
Abstract : Physicochemical and organoleptic quality characteristics of squashes prepared from Langra and Desi mangoes were compared during storage at room temperature (15-30°C). Ascorbic acid content, colour and flavour scores of squash samples prepared from Langra mangoes were significantly higher than that of Desi mango squash. Total soluble solids (TSS), acid and TSS/acid ratio were similar in the two types of squashes. In spite of the fact that Langra mangoes were costly, per unit cost of squash production was lower than that of Desi mangoes. This was mainly due to Langra mangoes containing more pulp (61%) than Desi mangoes (44%).