{ "ok": true, "doi": "10.46243/jst.2024.v9.i6.pp61-66", "doi_display": "10.46243/jst.2024.v9.i6.pp61-66", "doi_url": "https://doi.org/10.46243/jst.2024.v9.i6.pp61-66", "state": "registered", "url": "https://www.jst.org.in/index.php/pub/article/view/977", "title": "PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF MUSKMELON BLENDED WITH INDIAN SARSAPARILLA ROOTS SQUASH", "version": 2, "registered_via": "crossref", "prefix": { "prefix": "10.46243", "status": "live" }, "registrant": { "name": "Longman Publishers", "kind": "publisher", "country": "India" }, "reserved_at": null, "registered_at": "2026-09-29 22:00:32", "updated_at": "2026-09-29 23:59:52", "withdrawn_at": null, "withdrawn_reason": null, "record": { "format": "smartscholars-doi-metadata/1.0", "doi": "10.46243/jst.2024.v9.i6.pp61-66", "referent": "Creation", "type": "JournalArticle", "structural_type": "Digital", "modes": [ "Visual" ], "characters": [ "Language" ], "titles": [ { "value": "PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF MUSKMELON BLENDED WITH INDIAN SARSAPARILLA ROOTS SQUASH", "type": "PrincipalTitle", "lang": "en" } ], "identifiers": [ { "type": "DOI", "value": "10.46243/jst.2024.v9.i6.pp61-66" } ], "agents": [ { "role": "author", "name": { "given": "", "family": "Pavan Kalyan. N" }, "sequence": "first" }, { "role": "author", "name": { "given": "", "family": "Dr.A. Swaroopa Rani" }, "sequence": "additional" }, { "role": "author", "name": { "given": "", "family": "Kethana Priya.A" }, "sequence": "additional" }, { "role": "author", "name": { "given": "", "family": "Jaideep. P" }, "sequence": "additional" }, { "role": "publisher", "name": { "org": "Longman Publishers" } } ], "dates": { "published": "2024-06-25", "date_type": "PublicationDate", "online": "2024-06-25" }, "language": "en", "container": { "type": "Journal", "titles": [ { "value": "Journal of Science & Technology", "type": "PrincipalTitle" } ], "identifiers": [ { "type": "ISSN", "value": "2456-5660", "medium": "electronic" } ], "volume": "09", "issue": "06", "pages": { "first": "61", "last": "66" } }, "links": [ { "url": "https://www.jst.org.in/index.php/pub/article/view/977", "return_type": "text/html", "primary": true }, { "url": "https://www.jst.org.in/index.php/pub/article/download/977/883", "purpose": "text-mining", "return_type": "application/pdf" }, { "url": "https://www.jst.org.in/index.php/pub/article/download/977/1331", "purpose": "text-mining", "return_type": "application/xml" }, { "url": "https://jst.org.in/index.php/pub/article/view/977/883", "purpose": "similarity-checking" } ], "abstract": { "value": "Fruits are not only delicious but also packed with essential nutrients that are beneficial for your health. They are a great source of vitamins, minerals, and antioxidants, which can help boost your immune system and overall well-being. This study to develop squash from muskmelon which is rich in vitamin C, A, potassium and good source of anti-oxidants like beta carotene, zeaxanthin, and lutein. By mixing with sarsaparilla roots. Which make health squash and which act as nutritional drink. Indian sarsaparilla roots help to for hydration, helps in stomach irritation, and helps for digestion. This study shows development of squash with muskmelon and sarsaparilla where sarsaparilla incorporated in different concentration (15%,20%,25%) in muskmelon squash which is made of sugar, cinnamon, muskmelon pure. Formulation and quality assessment of squash by conducting T1, T2, T3 trails. The trail T3 is Swell satisfied all the conditions", "lang": "en" }, "license": { "url": "https://creativecommons.org/licenses/by/4.0/", "start": "2024-06-25", "applies_to": "vor" }, "references": [ { "key": "ref1", "doi": "10.9734/ajb2t/2017/36474", "unstructured": "Akubor,Peter(2017) Quality Characteristics and Storage Properties of Squash Prepared from Pineapple (Ananas comosus) Fruit Juice. Asian Journal of Biotechnology and Bioresource Technology, 1 (4). pp. 1-8. ISSN 245" }, { "key": "ref2", "unstructured": "AOAC International (2007) Official methods of analysis, 18th edn., 2005. Current through revision 2" }, { "key": "ref3", "unstructured": "Hamid salari, K. N sreeenivas, T.H. Shankarappa, H.C Krishna,2012. Physico–chemical and sensory parameters of muskmelon blended pomegranate squash and syrup. Journal of Environment and ecology 30(3c): 1052-1057" }, { "key": "ref4", "unstructured": "Jai Prakash Singh, Satish Kumar Singh and Chitra kalaichelvan,2013. Formulation of nannari based nutrient rich soft drink. International journal of current research 8,12-" }, { "key": "ref5", "unstructured": "Jenny joseph, Sangeeta Shukla.2015. Preparation and quality evaluation of mixed fruit squash. International journal and advance industrial engineering.e-ISSN 2320-5539. S.no Physical properties Trail 2 Squash" }, { "key": "ref6", "unstructured": "Titratable Acidity (%) 0.25" }, { "key": "ref7", "unstructured": "Vitamin c (mg) 36 Table–4 Nutritional analysis of Squash DOI:https://doi.org/10.46243/jst.2024.v9.i6.pp61-6640 Pavan Kalyan. N, A. Swaroopa Rani, Kethana Priya. A, Jaideep. P: PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF MUSKMELON BLENDED WITH INDIAN SARSAPARILLA ROOTS SQUASH" }, { "key": "ref8", "doi": "10.3329/jbau.v12i1.21412", "unstructured": "J.S jothi, p. karmoker and k. sarower, 2014. Quality assessment of mixed fruit squash: physico _ chemical analysis, sensory evaluation and storage studies Journal of research in agricultural & applied economics 12(1)195-201" }, { "key": "ref9", "unstructured": "Mahesha H B 2012 Estimation of protein by biuret method Yuvaraja’s College, University of Mysore, Mysore" }, { "key": "ref10", "doi": "10.1117/1.oe.55.11.116108", "unstructured": "Martínez-Manuel, Rodolfo, Óscar Esteban, and Mikhail G. Shlyagin. (2016) “Simple low-cost refractometer using a disposable optical fiber tip for measurements.” Optical Engineering 55.11 116108-116108" }, { "key": "ref11", "unstructured": "Martins, C. P. C., Ferreira, M. V. S., Esmerino, E. A., Moraes, J., Pimentel, T. C" }, { "key": "ref12", "doi": "10.1016/j.foodchem.2018.02.044", "unstructured": "Rocha, R. S., Freitas, M. Q., R. S. L Couto, S. R. M., Granato, D., & Cruz, A. G. (2018). Chemical, sensory, and functional properties of wheybased popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chemistry, 255(February), 58–66" }, { "key": "ref13", "doi": "10.1007/978-1-4419-1478-1_7", "unstructured": "Marshall, Maurice R. (2010) “Ash analysis.” Food analysis 4 (2010): 105-116" }, { "key": "ref14", "unstructured": "Parle Milind, Singh Kulwant, 2011.Musk melon is eat–must melon. International research journal of pharmacy 2(8)2011 52-57" }, { "key": "ref15", "doi": "10.1007/978-1-4419-1478-1_13", "unstructured": "Sadler, G.D. and Murphy, P.A., (2010). pH and titratable acidity. Food analysis, 4, pp.219-238" }, { "key": "ref16", "unstructured": "Surnida Akash, M `Padma, K Venkata Laxmi and P Gouthami. 2022. Studies on standardization of nannari (decalepis hamiltonii wight &ARN) ready. The pharma innovation journal 11(12):4168-4171" } ], "record": { "registrant": "Longman Publishers", "registered": "2026-08-27", "updated": "2026-09-20", "issue_number": 1, "source": "crossref-api", "source_agency": "Crossref (member 25296)" } }, "record_sha256": "76d636a8eceb5792f959358f3102278f0d7aac5c8fc715040cb2c0b4432bcc68", "handle": { "synced_at": "2026-10-01 18:12:59", "url": "https://www.jst.org.in/index.php/pub/article/view/977" }, "links": { "record_page": "https://registry.smartscholars.in/record.php?doi=10.46243%2Fjst.2024.v9.i6.pp61-66", "system_metadata": "https://registry.smartscholars.in/resolve.php?doi=10.46243%2Fjst.2024.v9.i6.pp61-66&as=system", "history": "https://registry.smartscholars.in/api.php?action=history&doi=10.46243%2Fjst.2024.v9.i6.pp61-66", "kernel_xml": "https://registry.smartscholars.in/resolve.php?doi=10.46243%2Fjst.2024.v9.i6.pp61-66&as=xml" } }