<div style="text-align: justify;">Background: Muntingia calabura (Panama berry), is a wholesome fruit borne to a multipurpose tree. It &nbsp;is one of the tropical fruits native to Mexico and Central America.. Muntingia calabura plant is being widely cultivated in India, South Asia, Malaysia, Indonesia and Philippines. This tropical fruit, is known for its nutritional, anti-microbial and anti-inflammatory properties, but lacks commercial value. The &nbsp;objective of the present study was to formulate, standardize and analyse a processed product, squash from Panama berry. Methods: Squash was developed with 100% M.calabura (M.C) and in combination with mausambi and apple in different ratios. Different combinations of developed squash were assessed for acceptability by sensory panel members. The most acceptable combination of squash along with control was assessed for storage stability by storing in air tight bottles. The squashes were checked for their storage stability for a period of three months with a periodic evaluation of 15 day interval. Conclusion: Sensory analysis showed that 100% M.C squash was as acceptable as other squashes. The squash developed with 100% M.C and M.C and mausambi (75: 25) were more acceptable than M.C with apple. Sensory analysis of the squash proved its acceptability up to 3 months. An increase in TSS, total sugars and reducing sugar content of squash was observed. The present study proves that widely available, untapped nutritious Muntingia calabura fruit can be used for developing healthy preserve and can also be promoted in large scale processing.</div>

Development of Muntingia calabura Fruit Based Squash