Studies on preparation and biochemical changes in guava ready-to-serve beverage during storage
Keywords:
coarse, supernatant, Biochemical, HedonicAbstract
Guava (Psidium guajava L.) is one of the important fruits of India and ranks fourth in area and production after mango, banana and citrus. The fruits are rich in Vitamin-C, pectin, phosphorus and calcium (Wilson, 1980). The chemical composition of fruits differ with variety, stage of maturity, size and season. Guava is available in plenty during the fruiting season. Its disposal becomes a serious problem particularly in rainy season. Its utilization is very little in processing industry. Only jelly is made from its fruits. But its excellent flavour and nutritive value have a great potential in beverage. The beverage are becoming popular in comparison to synthetic or carbonated drinks. Therefore, the present study was undertaken to exploit its potential in the bevarage industry drinks.Downloads
References
Baramanray, A., Gupta, O.P. and Dhawan, S.S. 1995. Evaluation of guava (Psidium guajava L.) hybrid for making nectar. Haryana Journal of Horticultural Science, 24(2): 102-109.
Kumar, S. 1990. Studies on post-harvest technology of papaya fruit. Ph.D. Thesis, NDUA&T, Kumarganj, Faizabad (U.P.).
Murari, K. and Verma, R.A. 1989. Studies on the effect of varieties and pulp extraction method on the quality of guava nectar. Indian Food Packer, 42(5): 11-15. Pandey, A.K. 2004. Study about the storage stability of
guava beverages. Progressive Horticulture, 36(1):142 -145.
Pandey, A.K. and Singh, I.S. 1998. Studies on preparation
and preservation of guava squash. Progressive Horticulture, 30(3-4): 190-193.
Prasad, R.N. and Mali, P.L. 2000. Changes in physico- chemical characteristics of pomegranate squash during storage. Indian Journal of Horticulture, 57(1): 18-20. Rabbani, A. 1992. Studies of post harvest technology of sucking mangoes. Ph.D. Thesis, NDUA&T, Kumarganj. Faizabad (U.P.)
Ranganna, S. 1997. Hand book of analysis and quality control for fruit and vegetable products. Tata Mc Graw Hill Publishing Co. Ltd., New Delhi.
Sethi, V. 1993. Changes in physico-chemical characteristics of litchi squash during storage at different temperature. Indian Journal of Horiculture, 50 (4): 327-332. Shrivastava, J.S. 1998. Comparative study of RTS drinks
prepared from Dashehari and Banganpalli mangoes. Indian Food Packer, 52 (2): 38-42.
Shrivastava, J. S. 1998. Comparative study of RTS drinks prepared from banganpalli mangoes. Indian Food Packer, 52(2):38-42.
Thakur, K.S. and Barwal, V.S. 1998. Studies on preparation and evaluation of squash from unmarketable kiwi fruit. Indian Food Packer, 52 (1): 26-29. Wilson, W. C. 1980. Guava. In Steven Nagy and Shaw, P.E. (Eds.), Tropical and sub tropical fruits. AVI publishing, inc: West post connecticut. pp. 279-299
