Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 11, Issue 1 (2022)

Standardization of recipe different guava (Psidium guajava L.) varieties for candy preparation

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.
Pages: 932-936  |  564 Views  308 Downloads


The Pharma Innovation Journal
How to cite this article:
Anjali Patel, Dr. Deepti Patel, Dr. GL Sharma, Dr. RR Saxena, Vinod Nayak. Standardization of recipe different guava (Psidium guajava L.) varieties for candy preparation. Pharma Innovation 2022;11(1):932-936.

Call for book chapter