Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
DOI:
https://doi.org/10.24154/jhs.v3i2.581Keywords:
Guava Varieties, Nectar, Recipe, Storage, Ambient Condition, Organoleptic ScoreAbstract
The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 17°Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the progress of storage upto five months under ambient conditions. However, these chemical constituents did not change markedly until five months of storage as compared to fresh nectar at the time of preparation.
References
Amerine, M.A., Pangborn, R.M. and Rosseler, E.B. 1965. Principle of sensory evaluation of food. Academic Press, London
Baramanray, A., Gupta, O.P. and Dhawan, S.S. 1995. Evaluation of guava (Psidium guajava L.) hybrids for making nectar. Haryana J. Hortl. Sci., 24: 102-109
Godara, R.K. and Pareek, O.P. 1985. Effect of temperature on storage life of ready to serve date juice beverages. Ind. J. Agri. Sci., 55: 347-349
Kumar, S.1990. Studies on post harvest technology of papaya fruits. Ph.D. Thesis, NDUA&T, Faizabad (U.P.)
Murari, K. and Verma, R.A. 1989. Studies on the effect of varieties and pulp extraction methods on the quality of guava nectar. Ind. Food Packer, 42: 11-15
Pandey, A.K. and Singh, I.S. 1998. Studies on preparation and preservation of guava squash. Prog. Hort., 30: 190-193
Pandey, A.K. 2004. Study about the storage stability of guava beverages. Prog. Hort., 36: 142-145.
Prasad, R.N. and Mali, P.C. 2000. Changes in physico- chemical characteristics of pomegranate squash during storage. Ind. J. Hort., 57: 18-20
Rabbani, A. 1992. Studies of post harvest technology of sucking mangoes. Ph.D. Thesis, NDUA&T, Faizabad (U.P.)
Ranganna, S. 1997. Handbook of analysis and quality control for fruits and vegetablesp r o d u c t . T a t a McGraw Hill Publishing Co. Ltd., New Delhi
Sethi, V. 1993. Changes in physico-chemical characteristics of litchi squash during storage at different temperatures. Ind. J. Hort., 50: 327-332
Shrivastava, J.S. 1998. Comparative study of RTS drinks prepared from Dashehari and Banganpalli mangoes. Ind. Food Packer, 52: 38-42
Tandon, D.K., Kalra, S.K., Singh, H. and Chadha, K.L. 1983. Physico-chemical characteristics of some guava varieties. Prog. Hort., 15: 42-44
Thakur, K.S. and Barwal, V.S. 1998. Studies on preparation and evaluation of squash from unmarketable kiwi fruit. Ind. Food Packer, 52: 26-29
Downloads
Published
Issue
Section
License
Copyright (c) 2008 Madan Lal Choudhary, S N Dikshit, Neeraj Shukla, R R Saxena (Author)
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited.
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.