Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun

Giloy bark and orange were taken as key ingredients for the preparation of value added product squash. When value addition is performed in any existing product or an entirely new product is developed this process is called new product development. Objective: To prepare a nutrition rich beverage using giloy. Firstly, giloy juice was extracted and mixed at four different proportions (10, 20, 30, and 40 mL) along with orange juice in squash preparation. On performance of sensory evaluation, it was found that T2 that is sample with combination (80:20) found to be most acceptable to the panel having a mean over all acceptability score of 4.40. Vitamin content increased in the product in nutrient analysis. The acceptability of the squash decreased with consequent increase in the giloy bark juice content decreasing amount of orange squash in T3 and T4 respectively. Hence the sample having combination (80:20) was most favorable. Glass bottles were used to store the standard as well as other samples and study was conducted for shelf life for a period of three weeks. The product on storage had no microbial growth and sensory scores were within the acceptable range. Prepared product is a novel, nutritious fruit based beverage.