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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 1622-1633
DOI: https://doi.org/10.20546/ijcmas.2020.907.187


Effect of Various Recipes on Chemical Characteristics of Guava Leather and Storability
B. P. Bisen* and Ruchi Verma
Department of Horticulture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur (MP), India
*Corresponding author
Abstract:

The experiment was carried out carried out in the Post-Harvest Laboratory, Department of horticulture, JNKVV Jabalpur (M.P.) in the year 2016 - 2017. To assess the chemical characteristics of guava leather by using different levels of sugar (20%, 40%, 60% & 80%) with constant guava pulp (100%) and citric acid (0.2%, 0.4% & 0.6%) and stored up to 100 days at ambient temperature(25 ± 2 °C) . The storage studies indicate that there was a gradual increase in TSS, acidity, reducing sugars and total sugars continuously. The guava pulp (constant) + 60 % sugar + 0.2 % citric acid in treatment T7 (G3C1) secured the highest TSS (76.51°Brix), acidity (1.21%), pH (3.54),ascorbic acid (166 mg/100 g), moisture (15.78 %), reducing sugar (39.28%) and total sugar (68.28%) content.


Keywords: Guava, leather, pulp, organoleptic, Citric acid and Sugar
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How to cite this article:

Bisen, B. P. and Ruchi Verma. 2020. Effect of Various Recipes on Chemical Characteristics of Guava Leather and Storability.Int.J.Curr.Microbiol.App.Sci. 9(7): 1622-1633. doi: https://doi.org/10.20546/ijcmas.2020.907.187