Studies on the Development of Value Added Guava- Mint- Basil- Honey Blended Ready to Serve Refreshing Squash

Abstract

Squash beverages are drinks produced by blending concentrated fruit syrup with water to create pleasant refreshment. These
drinks are appreciated for their refreshing taste and the ability to customize them by varying the amount of syrup added. They
are a pleasant tasty thirst quenching option and are enjoyed by various different age groups. The focus of this investigation is
the creation of an innovative beverage, a guava mint Basil squash sweetened with honey, a natural alternative to processed
sugars. Guava is a powerhouse of nutrition, boasting high levels of antioxidants, vitamin C, potassium, and dietary fiber, all
contribute to its numerous health benefits. The study examines the sensory attributes, physical and chemical constituents, and
the shelf life of the product’s freshness. A series of blends have been made and put through a rigorous assessment to gauge
their flavor, scent, hue, pH level, acidity, sugar content, colour measurement and bacterial purity. Storage studies were carried
out up to one week and the result showed that selected sample were in good condition after one month, though little bit of faded
colour was found at the end of storage periods. Sample with40% sugar syrup, 50% guava pulp, 5% mint paste and 5% basil
paste secured the highest score on sensory attributes. The research findings reveal that honey not only improves the taste
experience but also preserves the healthful attributes of the squash. Moreover, the beverage shows commendable preservation
of retention over time. The research enriches the range of health-oriented beverages and illuminates the use of natural
sweeteners in beverage innovations.