The Research conducted on Tamarind and Plum with its importance and nutritional benefit using the Technology of Food Science and Nutrition. Beverages of natural fruits are beneficial both for health and good life. Present work of tamarind plum blended squash was carried out with different proportions. Chemical preservatives were used to inhibit the growth of microbial activity in tamarind plum blended squash. Prepared squash was packed in plastic bottles and stored at room temperature for 90 days of storage. Prepared squash was then evaluated for physiochemical and sensory properties. Some physiochemical and sensory analysis were examined to be changed but not affected overall quality of the squash. On the basis of above results it was concluded that tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum is more acceptable to consumers because of sour test and needs commercialization.
