Vol. 7, Issue 5 (2018)

Author(s):
Rafia Rashid, Anju Bhat, Ankit Dayal, Monika Sood and Sushil Sharma

Abstract:
A study was undertaken for preparation of guava ready to serve and its physiochemical characteristics viz., TSS, acidity, total sugars and microbiological count as well as organoleptic attributes viz., colour, flavour, taste and overall acceptability of RTS were evaluated at an interval of 2 months up to 6 months of storage. Results indicated that the minimum physico-chemical changes viz., TSS (10.11-10.17°Brix), acidity (0.42-0.50%), reducing sugars (3.27-3.58%), total sugars (6.26-7.02%) and sensory attributes showed decreasing values with duration of storage. Considering above chemical constituents as well as sensory attributes of processed nectar. The guava is commercially used in processing industry due its attractive pulp colour and could make significant contribution to food industry.