Description:FIELD OF THE INVENTION
The present invention relates to the field of food processing and beverage technology, specifically to the development of a value-added fruit-based squash. It particularly focuses on a spiced mulberry squash formulation blended with unripe mango pulp and mint leaves for enhanced nutritional and sensory qualities.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
The objective of this study is to formulate and evaluate a value-added functional beverage— Mulberry squash—by blending unripe mango pulp and mint leaves. Mulberry belonging to the Moraceae family has been utilized as a powerful traditional medicine in Asia to cure a variety of internal and viral illnesses. Numerous bioactive substances found in it have the potential to improve human health. But it has not been officially or scientifically recognized because of a lack of accepted and standardized methodology for its evaluation.
Development and quality assessment of a novel, value added functional beverages of mulberry based spiced squash blended with unripe mango and mint of these goods occur in order to satisfy the growing taste of the health-conscious Indian. Beverage’s goods are a widely consumed good as they are inexpensive and rich in antioxidants, vitamins, minerals.
The innovation is in the strategic combination of these ingredients, complemented by local spices to add flavour, fragrance and shelf-centric profile. The drink is formulated to provide a healthy respite from synthetic beverages, encouraging local fruit use and value addition to underutilized seasonal produce.
Detailed quality assessment of physicochemical, microbial, and sensory attributes was carried out to ascertain product stability, consumer acceptability, and nutritional efficacy. The formulation also took into account the best preservation techniques, natural sweeteners, and spice incorporation to extend shelf-life without compromising health benefits.
This spiced squash can consume as concentrated syrup or diluted as a ready-to-consume beverage, appropriate for all ages. The product formulation promotes rural agro-processing, sustainable food innovation, and has commercial prospects in the neutraceutical and beverage industries.
Mint has an important role in Ayurvedic systems of medicine. Its juice, glue, powder and individual distillate can be treated by the usage of acid reflux, dyspepsia and so on, either separately or together. It is also used extensively in patients with ischemic coronary disease and hypertension. Leaf juice is used for the treatment of diarrhoea. It is also used for the treatment of asthma, jaundice, spleen infection, and hepatic infection. They are commonly used therapeutically to these features.
Stress and Anxiety Management – Modern lifestyles are responsible for elevated levels of stress and anxiety. The beverage has mint renowned for its soothing and smoothening properties, as well as mulberry that is full of antioxidants such as resveratrol, which induce the reduction of oxidative stress and promote mental health, thus improving stress and anxiety relief.
Palatability and Compliance Issues – By blending sweet-tart mulberry, sour unripe mango, and cooling mint, the squash has a nice and well-balanced taste, making it more desirable and easier to drink on a regular basis even for those who normally avoid health drinks.
Nutritional Deficiency and Immunity Support –Mulberry and unripe mango are packed with vitamin C, iron, and other micronutrients, which assist in filling nutritional necessities and boosting the immune system of the body, particularly required in children, the elderly, and low immunity patients.
Convenience and Accessibility –It is a shelf-stable product and consumed by diluting with water, which makes it a convenient beverage choice for busy lifestyles and provides health benefits.
Fatigue and Energy Enhancement–Natural sugars present in fruits of mulberry and mango have been found to provide sufficient energy to eradicate the effects of fatigue. By integrating it into a drink, the invention satisfies those consumers who required energy for a long period without the necessity of caffeine or artificial stimulants.
Holistic Wellness Approach-Unlike traditional of fruits and herbs beverage gives physical health (energy, immunity) and mental health (stress relief), as per the ethos of holistic wellness through natural products that nourish both mind and body.
Potential Health Benefits
Nutritional Profile of mulberry, unripe mango, mint leaves and spiced squash
Vitamin C, antioxidants and flavonoids present in the mulberry and unripe mango fruits support immune system strengthening and infection prevention. Mint leaves and spices such as cumin powder and black salt facilitate the digestion of ingested food by activating digestive enzymes, and also helps in preventing curbing bloating and acidity. The pulp of fruits like mulberry and green mango pulp contains vitamin A, C and polyphenols that ensures healthy skin, inhibit oxidative stress and ensure clear vision. Menthol in mint provides cooling sensation, while mulberry’s antioxidants minimize oxidative stress, ensuring mental clarity and relaxation. Ideal as a summer beverage, the squash ensures hydration and electrolyte balance, particularly if taken chilled or with a dash of salt. Low in fat and high in fibre and phyto-nutrients, it supports digestion, induces satiety, and facilitates the natural removal of toxins. The combination includes bioactive molecules with natural anti-inflammatory and antimicrobial effects, providing overall protection to health. Fruits squash has estimated the following amounts of nutrients per 100 grams.
Table 1: Nutritional composition of Squash
Sr. No. Nutrients Quantity
1. Energy 57 kcal
2. Carbohydrate 12.3 gm
3. Crude Fibres 3.3 gm
4. Protein 1.3 gm
5. Iron 2.4mg
6. Calcium 98 mg
7. Vitamin C 17.6 mg

Safety Considerations
Mulberry, raw mango and mint-spiced squash are generally considered safe for consumption by most individuals.
The present invention relates to the development of a value-added, functional fruit beverage in the form of a spiced squash, formulated using mulberry fruit, unripe mango pulp, and mint leaves. The invention is aimed at addressing the increasing demand for nutritionally rich, naturally derived beverages that support immunity, digestion, mental wellness, and overall health.
Several patents issued for bevarages but none of these are related to the present invention. Patent CN102048201A relates to a formula of a fruit and vegetable beverage and application thereof, in particular to a formula which is beneficial to eye nutrition and vision care and is prepared from Chinese wolfberry juice, mulberry juice, carrot juice and other additives. The formula can be added with one or more of vitamin A, beta-carotene, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, lutein and lutein ester; the formula can be added with one or more trace elements of zinc, selenium, manganese, chromium, calcium, phosphorus and molybdenum; the formula can be added with one or more of blueberry juice, orange juice, strawberry juice and cherry juice; and the formula can be added with one or more Chinese medicinal extracts of chrysanthemum, kudzuvine root, glossy privet fruit, mulberry leaf, pearl, ginkgo leaf, fiveleaf gynostemma herb, anthocyanin, grape seed, cassia seed, south dodder seed and feather cockscomb seed.
Another patent CN101731389A discloses a mulberry solid beverage formula and a preparation method thereof. In the formula, mulberry sauce mixed concentrated solution, medlar powder and red date powder are mixed at a certain ratio, and then homogenizing ultrafine grinding and vacuum packaging are carried out on the mixture. The invention mixes mulberry, red date and medlar as well as complements and strengthens functions so as to generate a health-care solid beverage with the efficacies of nourishing yin and blood, clearing liver, improving vision, lowering 'three high', strengthening human immunity, beautifying, tranquilizing, allaying excitement and the like. When processing mulberry, the procedure of removing seeds is added; advanced technology, such as spray drying, ultrafine grinding and the like and advanced equipment are adopted when processing the mixture.
Another patent CN102599247B relates to a preparation method of a dragon fruit and red date milk drink, which comprises: (1) selecting high-quality pitaya and red dates for cleaning; (2) selecting high-quality peanuts, chestnuts and walnut kernels; (3) boiling traditional Chinese medicine to obtain Chinese medicinal juice; 4) Mix the enzymatically treated fruit pulp, nut pulp and traditional Chinese medicine juice with other ingredients; (5) emulsify and sterilize to make a finished product. The dragon fruit and jujube milk beverage of the present invention has unique taste, long shelf life, sweet and sour taste, attractive fragrance and is suitable for all ages.
Another patent US20160007639A1 method for preparing a fruit and vegetable-based food product formulation for animal or human consumption, the method comprising: providing fruit components and vegetable components, the fruit and vegetable components all being within a single pigment group selected from: green pigmented compositions, orange/yellow pigmented compositions, white pigmented compositions, black pigmented compositions, purple/blue pigmented compositions, and red pigmented compositions; removing the fruit and vegetable components from direct sunlight and reducing respiration by hydro- or rapid-cooling of the fruit and vegetable components or maintaining a relative humidity of the fruit and vegetable components; cleaning the fruit and vegetable components; removing inedible parts of the fruit and vegetable components; juicing, puréeing, and combining the fruit and vegetable components into a composition at a low temperature; dehydrating the composition using a low-temperature dehydrating process; testing the composition.
Another patent US20080260924A1 discloses a nutritional composition, comprising at least five kinds of processed fruit/vegetables: green processed fruit/vegetables, yellow/orange processed fruit/vegetables, white processed fruit/vegetables, red processed fruit/vegetables, and blue/purple processed fruit/vegetables. Moreover, the composition may further comprise at least one kind of artificially-added phytochemical, which is selected from the group consisting of flavonoids, carotenoids, phenolic acids, organosulfur compounds, other phytochemicals, and mixtures thereof.
OBJECTS OF THE INVENTION
Main object of the present invention is to development and quality evaluation of value-added spiced mulberry squash blended with the unripe mango pulp and mint leaves.
Another object of the present invention is to develop a novel, value-added fruit squash by blending mulberry juice with unripe mango pulp and mint leaves to improve its flavor, nutritional content, and consumer acceptability.
Another object of the present invention is to evaluate the physicochemical, microbiological, and sensory qualities of the developed spiced mulberry squash for ensuring its stability and shelf life during storage.
Another object of the present invention is to utilize unripe mango pulp as a natural source of acidity and bioactive compounds, thereby reducing the need for synthetic additives.
Another object of the present invention is to develop a product that meets consumer demand for refreshing, health-oriented, and naturally flavored beverages using locally available ingredients.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the development and quality evaluation of a value-added, spiced fruit squash formulated using mulberry (35?g), unripe mango pulp (50?g), mint leaves extract (15?g), and a spice blend (2?g). The formulation is blended with a sugar syrup prepared by heating water (150?ml), sugar (200?g), and citric acid (1–3?g) to improve taste, stability, and shelf life. The fruit and herbal extracts are prepared through washing, boiling, grinding, and filtration processes to ensure purity and consistency.
The final squash product exhibits desirable physicochemical characteristics, including a total soluble solids content of 43° Brix, pH of 2.3, titratable acidity of 1.1%, and ascorbic acid content of 22.95?mg/10?ml. The product offers nutritional and functional benefits such as improved digestion, immunity enhancement, blood sugar regulation, and antioxidant activity. The squash is preserved naturally through acidity and is suitable for all age groups, offering both sensory appeal and health-promoting properties.
Herein enclosed a method for the preparation of a value-added spiced mulberry squash, comprising the steps of:
Selecting fresh, pesticide-free mulberry fruits, washing the fruits thoroughly to remove dirt and insects;
Extracting juice by heating the mixture over medium flame and bringing it to a gentle boil, and straining the heated mixture using a fine mesh or muslin cloth to obtain clear mulberry juice;
Ensuring the extract has a pH value between 3.2 and 4.5 and total soluble solids (TSS) of 130° Brix;
Selecting fresh unripe mangoes, and washing the mangoes thoroughly to remove dust;
Cutting the mangoes into small pieces and removing the seeds, and boiling the mango pieces in water until soft, and cooling to room temperature;
Blending the cooled mango pieces into a smooth paste using a grinder;
Sieving the mango paste using a muslin cloth to remove solids;
Ensuring the extract has a pH value between 3.5 and 4.5 and TSS of 110° Brix;
Taking fresh mint leaves, and washing the leaves thoroughly to remove dirt and insects;
Blending the leaves with a small amount of water to form a fine paste;
Sieving the paste using a muslin cloth to obtain a clear extract;
Ensuring the extract has a pH between 5.5 and 6.5 and TSS of 20° Brix;
Adding 200 grams of sugar to 150 ml of water in a vessel;
Heating the mixture over low flame while stirring continuously until the sugar dissolves;
Adding 1–3 grams of citric acid and continuing to heat for 2–3 minutes;
Removing the syrup from heat and allowing it to cool to ambient temperature;
Mixing 50 ml each of mulberry extract, unripe mango pulp, and mint extract into the cooled sugar syrup;
Adding 2 grams of spice blend and optionally a food-grade preservative, and mixing thoroughly;
Sieving the final mixture through muslin cloth to ensure smoothness, and pouring the prepared squash into sterilized glass bottles or jars;
Sealing the containers tightly to prevent contamination; and
Storing the sealed bottles in a cool, dark place to maintain product quality and shelf stability.
The ingredients are present in the proportions: Mulberry juice: 35 grams, Unripe mango pulp: 50 grams, Mint extract: 15 grams, Spices: 2 grams, Sugar: 200 grams, Citric acid: 1–3 grams, and Water: 150 millilitres.
The spices are selected from the group consisting of cumin, black salt, black pepper, or combinations thereof, to enhance flavor, digestion, and shelf-life.
The final product exhibits the following physicochemical properties:
Total soluble solids (TSS): approximately 43° Brix
pH: approximately 2.3
Titratable acidity: 1.1%
Ascorbic acid content: approximately 22.95 mg/10 ml
The product is shelf-stable, suitable for consumption in both concentrated and diluted forms, and provides health benefits including immune support, digestive aid, stress reduction, and fatigue recovery.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig 1: The photo of final product (Squash).
BRIEF DESCRIPTION OF THE TABLES
Table 1: Nutritional composition of Squash
Table 2: Concentration of ingredients

DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the development and quality evaluation of a value-added, spiced fruit squash formulated using mulberry (35?g), unripe mango pulp (50?g), mint leaves extract (15?g), and a spice blend (2?g). The formulation is blended with a sugar syrup prepared by heating water (150?ml), sugar (200?g), and citric acid (1–3?g) to improve taste, stability, and shelf life.
In some embodiments of the present invention, the fruit and herbal extracts are prepared through washing, boiling, grinding, and filtration processes to ensure purity and consistency.
In some embodiments of the present invention, the final squash product exhibits desirable physicochemical characteristics, including a total soluble solids content of 43° Brix, pH of 2.3, titratable acidity of 1.1%, and ascorbic acid content of 22.95?mg/10?ml.
In some embodiments of the present invention, the product offers nutritional and functional benefits such as improved digestion, immunity enhancement, blood sugar regulation, and antioxidant activity.
In some embodiments of the present invention, the squash is preserved naturally through acidity and is suitable for all age groups, offering both sensory appeal and health-promoting properties.
Herein enclosed a method for the preparation of a value-added spiced mulberry squash, comprising the steps of:
Selecting fresh, pesticide-free mulberry fruits, washing the fruits thoroughly to remove dirt and insects;
Extracting juice by heating the mixture over medium flame and bringing it to a gentle boil, and straining the heated mixture using a fine mesh or muslin cloth to obtain clear mulberry juice;
Ensuring the extract has a pH value between 3.2 and 4.5 and total soluble solids (TSS) of 130° Brix;
Selecting fresh unripe mangoes, and washing the mangoes thoroughly to remove dust;
Cutting the mangoes into small pieces and removing the seeds, and boiling the mango pieces in water until soft, and cooling to room temperature;
Blending the cooled mango pieces into a smooth paste using a grinder;
Sieving the mango paste using a muslin cloth to remove solids;
Ensuring the extract has a pH value between 3.5 and 4.5 and TSS of 110° Brix;
Taking fresh mint leaves, and washing the leaves thoroughly to remove dirt and insects;
Blending the leaves with a small amount of water to form a fine paste;
Sieving the paste using a muslin cloth to obtain a clear extract;
Ensuring the extract has a pH between 5.5 and 6.5 and TSS of 20° Brix;
Adding 200 grams of sugar to 150 ml of water in a vessel;
Heating the mixture over low flame while stirring continuously until the sugar dissolves;
Adding 1–3 grams of citric acid and continuing to heat for 2–3 minutes;
Removing the syrup from heat and allowing it to cool to ambient temperature;
Mixing 50 ml each of mulberry extract, unripe mango pulp, and mint extract into the cooled sugar syrup;
Adding 2 grams of spice blend and optionally a food-grade preservative, and mixing thoroughly;
Sieving the final mixture through muslin cloth to ensure smoothness, and pouring the prepared squash into sterilized glass bottles or jars;
Sealing the containers tightly to prevent contamination; and
Storing the sealed bottles in a cool, dark place to maintain product quality and shelf stability.
The ingredients are present in the proportions: Mulberry juice: 35 grams, Unripe mango pulp: 50 grams, Mint extract: 15 grams, Spices: 2 grams, Sugar: 200 grams, Citric acid: 1–3 grams, and Water: 150 millilitres.
The spices are selected from the group consisting of cumin, black salt, black pepper, or combinations thereof, to enhance flavor, digestion, and shelf-life.
The final product exhibits the following physicochemical properties:
Total soluble solids (TSS): approximately 43° Brix
pH: approximately 2.3
Titratable acidity: 1.1%
Ascorbic acid content: approximately 22.95 mg/10 ml
The product is shelf-stable, suitable for consumption in both concentrated and diluted forms, and provides health benefits including immune support, digestive aid, stress reduction, and fatigue recovery.
EXAMPLE 1
BEST METHOD
The prepared a squash contains mulberry (35 gm), unripe mango (50 gm), mint leaves (15 gm) and spiced (2 gm). Then sugar syrup was prepared by heating water (150 ml), sugar (200 gm) and citric acid (1-3 gm) on a medium flame. After that when the sugar syrup got ambient temperature, it was mixed up with the other ingredients.
Table 2: Concentration of ingredients
Sr No. Ingredients Quantity Benefits
1 Mulberry fruit (gm) 35 gm Rich in antioxidants, improve blood sugar level etc.
2 Unripe mango fruits (gm) 50 gm Boosts digestion system and rich in vitamin C.
3 Mint leaves (gm) 15 gm Reduces stress, anxiety and boosts brain function.
4 Spiced (gm) 2 gm Anti-inflammatory and enhances digestion.
5 Sugar 200 gm Provides energy and appealing taste
6 Citric acid 1-3gm pH balance and preservation effect
7 Water (ml) 150 ml Dilution and solvent

Methodology
Material Selection and Procurement
a) Extraction of Mulberry juice
• Selection of the fresh, pesticide-free mulberry fruits.
• Wash the fruits thoroughly to remove any dirt or insects.
• Extraction of the juice from the fruits.
• Heat the mixture over medium flame and bring it to a gentle boil.
• Strain the mixture using a fine mesh or muslin cloth to obtain mulberry juice.
• The pH value of the mulberry extract was found to range between 3.2 and 4.5 and total soluble solids (TSS) are 130 Brix.
b) Extraction of Mango pulp
• Selection of the unripe mango.
• Wash the fresh unripe mango thoroughly the remove of dust.
• Cut in the small pieces and remove the seed from mango.
• Pour the water in a saucepan and boil the mango until the soft and then cool it.
• Blend them in a grinder to make a smooth paste.
• Sieve the mixture with the help of muslin cloth to remove solids.
• The pH value of the unripe mango extract was found to range between 3.5 and 4.5, and total soluble solids (TSS) is 110 Brix.
c) Extraction of mint leaves extract
• Take a mint leaf
• Wash the leaves thoroughly to remove any dirt or insects.
• Blend them in a grinder adding a small amount of water.
• Make a fine paste and then sieve the mixture with the help of muslin cloth to remove solids.
• The pH value of the mint extract was found to range between 5.5 and 6.5, and total soluble solids (TSS) is 20 Brix
d) Preparation of sugar syrup and spiced squash
• Add 200 grams of sugar with 150 ml of water.
• Heat the mixture over low flame, stirring continuously until the sugar dissolves completely.
• Add citric acid or lemon juice to the syrup and continue heating for another 2–3 minutes.
• Remove from heat and allow the syrup to cool in room temperature.
• In a clean container, add water to 50 ml of the prepared mulberry, unripe mango and mint with sugar syrup.
• After that add some spiced to enhanced the quality of the squash and mixed it.
• Add preservative to the squash and gently mixture it.
• Sieve the mixture with the help of muslin cloth to ensure smoothness.
• Pour the prepared squash into sterilized glass bottles or jars.
• Seal the containers tightly to prevent contamination.
• Store the sealed bottles in a cool, dark place to maintain quality.
EXAMPLE 2
Results:
Total Soluble Solids (TSS): Total Soluble Solids (TSS) of prepared Squash was 43° Brix. This is a moderate level of TSS, which gives a good balance of sweetness and taste, providing a richer sensory experience to the mulberry, unripe mango and mint mixed squash. The dissolved solids also contribute to the mouth feel and viscosity of the drink, offering a full-bodied texture that matches its tartness.
pH: The prepared squash had a pH 2.3, which falls under the acidic range of some fruit juices. The low pH helps preserve the beverage by preventing microbial growth and increasing its shelf life. Nevertheless, high acidity has a tendency to give off a sour taste, which will affect consumer acceptability. It is therefore important to balance the pH to obtain a lesser, more acceptable taste without sacrificing the preservative effect of the product.
Titratable acidity: The acidity of prepared squash was found to be 1.1%, which meets the specification for squash drinks according to FSSAI guidelines, where 1.0–1.5% is advised for such products .This level of acidity makes the drink preserved by providing a condition that prevents microbial growth and thus increases its shelf life .Yet it should be realized that increased acidity may provide a sour flavour, and this could affect consumer acceptability. Hence, adjusting the acidity to obtain a more acceptable flavour balance without compromising on preservation becomes important.
Ascorbic acid: The ascorbic acid content in prepared squash was 22.95 mg/10ml of squash. If various age group peoples use this drink per 10 ml, then the approx. required quantity of ascorbic acid content could meet, according to RDA (Recommended dietary allowance) for adult 26-30% and 90% children.
ADVANTAGES OF THE INVENTION:
Boosts Immunity – Contains antioxidants, dietary fibre and vitamin C that strengthen the immune system.
Enhances Energy & Stamina – Helps combat fatigue and improves endurance.
Supports Brain Health – Aids memory, focus, and cognitive function.
Improves Sleep Quality – Has calming properties that support restful sleep.
Regulates Blood Sugar Levels – Helps maintain healthy glucose metabolism.
Improves Digestion – contains dietary fibre that helps with bowel regularity.
Balances weight – Beneficial for stimulates bile production.

, Claims:1. A method for the preparation of a value-added spiced mulberry squash, comprising the steps of:
a) Selecting fresh, pesticide-free mulberry fruits, washing the fruits thoroughly to remove dirt and insects;
b) Extracting juice by heating the mixture over medium flame and bringing it to a gentle boil, and straining the heated mixture using a fine mesh or muslin cloth to obtain clear mulberry juice;
c) Ensuring the extract has a pH value between 3.2 and 4.5 and total soluble solids (TSS) of 130° Brix;
d) Selecting fresh unripe mangoes, and washing the mangoes thoroughly to remove dust;
e) Cutting the mangoes into small pieces and removing the seeds, and boiling the mango pieces in water until soft, and cooling to room temperature;
f) Blending the cooled mango pieces into a smooth paste using a grinder;
g) Sieving the mango paste using a muslin cloth to remove solids;
h) Ensuring the extract has a pH value between 3.5 and 4.5 and TSS of 110° Brix;
i) Taking fresh mint leaves, and washing the leaves thoroughly to remove dirt and insects;
j) Blending the leaves with a small amount of water to form a fine paste;
k) Sieving the paste using a muslin cloth to obtain a clear extract;
l) Ensuring the extract has a pH between 5.5 and 6.5 and TSS of 20° Brix;
m) Adding 200 grams of sugar to 150 ml of water in a vessel;
n) Heating the mixture over low flame while stirring continuously until the sugar dissolves;
o) Adding 1–3 grams of citric acid and continuing to heat for 2–3 minutes;
p) Removing the syrup from heat and allowing it to cool to ambient temperature;
q) Mixing 50 ml each of mulberry extract, unripe mango pulp, and mint extract into the cooled sugar syrup;
r) Adding 2 grams of spice blend and optionally a food-grade preservative, and mixing thoroughly;
s) Sieving the final mixture through muslin cloth to ensure smoothness, and pouring the prepared squash into sterilized glass bottles or jars;
t) Sealing the containers tightly to prevent contamination; and
u) Storing the sealed bottles in a cool, dark place to maintain product quality and shelf stability.
2. The method as claimed in claim 1, wherein the ingredients are present in the proportions: Mulberry juice: 35 grams, Unripe mango pulp: 50 grams, Mint extract: 15 grams, Spices: 2 grams, Sugar: 200 grams, Citric acid: 1–3 grams, and Water: 150 millilitres.
3. The method as claimed in claim 1, wherein the spices are selected from the group consisting of cumin, black salt, black pepper, or combinations thereof, to enhance flavor, digestion, and shelf-life.
4. The method as claimed in claim 1, wherein the final product exhibits the following physicochemical properties:
Total soluble solids (TSS): approximately 43° Brix
pH: approximately 2.3
Titratable acidity: 1.1%
Ascorbic acid content: approximately 22.95 mg/10 ml
5. The method as claimed in claim 1, wherein the product is shelf-stable, suitable for consumption in both concentrated and diluted forms, and provides health benefits including immune support, digestive aid, stress reduction, and fatigue recovery.