Studies on the development of process for guava squash

A process was standardized to prepare guava squash under laboratory conditi ons, using different proportions of guava pulp and water with boiling. The extract obtained after boiling was concentrated to 8 degrees Brix (TSS) in a water bath maintained at 60 degreesC. The concentrated extract was mixed with sugar (2g/25ml). Sensory evaluation was done on 12 best samples. The r esults revealed that the best organoleptic properties (7.05) were found to be of a sample having 1:4 (pulp : water) ratio and boiled for 1 h in a pres sure cooker-followed by the same sample boiled for 2 h (score 6.77).