Formulation, Standardisation and Shelf Life Study of Water Melon Incorporated Grape Squash

Kavitha Vijayan and Archana Prabhat*

Department of studies in Food Science and Nutrition, Alva’s college, Mangalore University, Moodbidre-574227.

corresponding Author Email: drarchanaprabhat@gmail.com

New product development involves modification of an existing product or formulation of entirely new product. Objective: To formulate a nutritious beverage using water melon. Method: Water melon juice was prepared, and incorporated at four different proportions (25, 50, 75, and 100 ml) along with grape juice in formulation of grape squash. The sensory analysis showed the squash with 75% incorporation was acceptable with a mean over all acceptability score of 4.70±0.47. Nutrient analysis showed that Iron content increased by 7.69 mg in the product. The standard (100ml of grape juice)  along with sample was stored in glass bottles and studied for shelf life for a period of three week. Results: No microbial growth in the product on storage and sensory scores were within the acceptable range. Conclusion: Formulated product is a novel, nutritious fruit based beverage.

Formulation; Grape juice; incorporation; New product; Watermelon

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