Studies on the technological aspects of the manufacture of passion fruit juice and squash.

Passion fruit juicc, apart from its being
one of the most nutritious juicesl -5, is well
known for its fine exotic flavour. However,
?e~ause of its rather high acidity (2.5-4.0%),
It IS very rarely used for direct consumption
as such. It is, therefore, necessary to
utilise it by converting it into more delicious
products. This could be achieved by sweetening
it with cane sugar, diluting with water
or both and by blending it with other
less acid fruit juices. A number of products
like squash or nectar, cordial, passionade,
treacle, syrup and blends with comparatively
sweeter and less acid juices and pulps
like those of papaya, mango, sweet orange
(Mosambi & Sathgudi) and pineapple, etc.,
were prepared and subjected to large scale
of consumers' acceptance trials. The most
promising results accruing therefrom were
applied to pilot plant scale production in
order to establish their economic feasibility,
etc. In this paper, the results pertaining to
the pilot plant studies on the manufacture
of passion fruit squash only are presented.