Name : Sabuwala Tahura Tahir

Reg. No. : 16-47-2022

Candidate’s No. : 14
Subject : Fruits & Vegetables : Preparation & Utilization
(FND-204)
Assignment Topic : Squash & Cordial
Submitted To : Dr. Preeti H. Dave
Submitted by : Tahura

.
Squash
Introduction
Squash :
Shou
• In this type of beverages contain Fruit l d be
meas conta
juice, water, and sugar or a sugar
• 2 u re m i n fo
substitute. Modern squashes may also 5%f e n t s l l o w i ng
r u it j :
• 4 u i ce
contain food coloring and additional 0–5 or pu
Com 0%T lp
flavoring. Some traditional squashes merc SS
contain herbal extracts, most notably • 1 ially,
% ac
elderflower and ginger. • 3 id
50 p p
m su
lp h u r
• 6
00 p p O R d ioxid
e
benz m sodium
oate.
Fruits used in
preparation
Can be prepared from (Using KMS
This fruits preservatives)

Musk melon

Citrus Fruit
Litchi

Papaya
Apricot
Can be prepared from this fruit
(Using Sodium benzoate
preservative)

Strawberry

Raspberry
Jamun

Passion fruit
Plum
Flow diagram
Juice Extraction Flow Diagram
Squash
Flow
Diagram
Cordial
 Cordial
Should be prepared
• It is a sparkling, clear, sweetened fruit
juice from which pulp and other in- with this
soluble substances have been completely
removed. measurements;
• This is very suitable for blending with • 25% fruit juice
wines. • 30% TSS
• Lime and lemon are suitable for making • 1.5% acid
cordial.
• 350 ppm sulphur

dioxide
At home we can prepare cordial by using
following ingredients :
Flow diagram
 Difference
between Squash
& Cordial
 Squash Cordial
•TSS 40 – 50% •TSS 30%
•Contain pulp •Don’t Contain pulp
•No need to clearing •Fruit juice should be
sparkling Clear & sparkling
•Contain 1% Acid •Contain 1.5% Acid
•Can’t be blended with •Can be blended with
Wines Wines
•Short procedure •Take max. Time
Thank You