Quality of guava products (squash, RTS and jam) prepared from preserved
Keywords:
Guava pulp, Squash, RTS, Jam, Preserved pulp productsAbstract
This study was carried out to utilize the preserved guava pulp for preparing squash, RTS and jam and evaluate its quality (at 3 months). For this the pulp of two guava varieties (L-49 and Lalit) preserved with nine different treatments viz., potassium meta bi-sulphite 0.1% (T1), sodium benzoate 0.1% (T2), potassium meta bi-sulphite + sodium benzoate 0.05% each, sodium benzoate + potassium sorbate 0.05% (T4), potassium meta bi-sulphite + potassium sorbate 0.05% each (T5), potassium sorbate 0.025% (T6), potassium sorbate 0.05% (T7), potassium sorbate 0.1% (T8) and frozen storage -200 C (T9) and replicated four times with two experimental sets under Factorial CRD. The results revealed that at the end of storage (90 days) analyzed good qualitative characters TSS, acidity, sugars, ascorbic acid, pH by in low temperature storage (-20 0C) followed by addition of potassium meta bi-sulphite 0.1% and sodium benzoate + potassium meta bi-sulphite 0.05% each. Prepared squash, RTS and jam from preserved guava pulp also have good quality.
Downloads
References
Amerine MA, Pangborn RM & Rocssler EB. 1965. Principles of sensory evaluation of food. Academic Press, London.
AOAC. 1995. Official Methods of Analysis of Association of Official Analytical Chemists, Washinton, D.C., 16: 37.
Bons HK & Dhawan SS. 2006. Effect of heating/freezing with added chemical preservatives on pulp preservation of guava (Psidium guajava L.). Haryana Journal of Horticulture Science, 35: 22-25.
Bons HK & Dhawan SS. 2013. Studies on preservation of guava pulp. Indian Journal of Horticulture, 70(3): 452-454.
Choudhary ML, Dikshit S, Shukla NN & Saxena RR. 2008. Evolution of guava varieties and standardization for nectar preparation. Journal of Horticulture Science, 3: 161-163.
Miller GL. 1959. Determination of reducing sugar using 3, 5, Dinitrosalyclic acid. Analytical Chemistry, 31: 459.
Nielsen SS. 2010. Food Analysis Laboratory Manual Springer, New York. PP: 1-177
Patil S, Kumar P, Lavania P & Patil S. 2009. Changes in physico-chemical characteristic of custard apple squash at ambient temperature. Journals of Rural and Agricultural Research, 9(2): 8-9.
Samadia DK. 2016. Horticulture based crop production site management approach (HBCPSMA) – an innovative concept for doubling farm income under dry-lands. Journal of Agriculture and Ecology, 1: 1-9.
Wilson CW. 1980. Tropical and Sub-tropical Fruits: composition, properties and uses. AVI publishing Inc West port Connecticut, 25(2): 279-295.
