Vol. 11, Issue 1 (2022)

Author(s):
Anjali Patel, Dr. Deepti Patel, Dr. GL Sharma, Dr. RR Saxena and Vinod Nayak

Abstract:
The present investigation Standardization of recipe different guava (Psidium guajava L.) varieties for candy preparation was conducted at Horticulture Processing Laboratory Fruit Science, Department of fruit science, College Of Agriculture, Indira Gandhi Krishi Vishwavidyalaya Raipur during the year 2020 – 2021. An experiment was conducted to evaluate the effect of different guava varieties for candy preparation. The experimental data consisted of 05 treatments and 4 replications under Factorial completely randomized design (F-CRD). The chemical composition, the TSS was recorded 12.40° Brix, 13.28° Brix and 11.70° Brix, pH 4.10, 3.61 and 4.21, Acidity per cent 0.40%, 0.48% and 0.5%, Ascorbic acid (mg/ 100g) 198.54 mg, 241 mg and 181.12 mg, TSS: Acid ratio 31, 27.66 and 22.94, Sugar acid ratio 27.15, 21.41 and 19.23, Total sugar per cent 10.86%, 10.28% and 9.81%, Reducing sugar per cent 6.62%, 4.77% and 5.81%, Non-reducing sugar per cent 4.24%, 5.51% and 4.0%. The quality parameters of T₃ – (KMS 0.5%) significantly maximum total soluble solids (75.75° Brix) Allahabad Safeda followed by Sweta 73.15° Brix and Lalit 72.20° Brix. Maximum pH T₃ – (KMS 0.5%) 7.90 Allahabad safeda followed by 6.20 Sweta T₃ – (KMS 0.5%) and 5.43 Lalit T₃ – (KMS 0.5%). Minimum acidity 0.23 under T₃ (KMS 0.5%) Lalit followed by 0.25 T₂ (KMS 0.2%) Lalit and Sweta 0.26 T₃ (KMS 0.5%). Maximum Ascorbic acid (mg/100g) T₃ – (KMS 0.5%) 55.54 mg Allahabad Safeda, 39.56 mg Sweta and 34.11 mg Lalit. significantly maximum TSS: acid ratio 317.04 (T₃ KMS 0.5%) Lalit followed by 287.56 (T₂ KMS 0.2%) Lalit and 277.11 (T₃ KMS 0.5%) Sweta. maximum sugar: Acid ratio 278 (T₃ KMS 0.5%) Lalit followed by 251.40 (T₂ KMS 0.2%) Lalit and 250.76 (T₃ KMS 0.5%) Sweta. Significantly maximum Total sugar per cent 70.75% (T₃- KMS 0.5%) followed by 69.73% (T₂ KMS 0.2%) and 68.85% (T₁ Honey 10%) Allahabad Safeda. Maximum reducing sugar per cent 28.90% (T₃- KMS 0.5%) followed by 28.60% (T₂ KMS 0.2%) and 27.19 (T₁ Honey 10%) Lalit. Maximum Non-reducing sugar per cent 38.15% (T₃- KMS 0.5%) followed by 37.18% (T₂ KMS 0.2%) and 37.11 (T₁ Honey 10%) Allahabad Safeda.