National Academy of Agricultural Sciences (NAAS)
 |
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 |
The present study was conducted to know the quantity of chemical characteristics of guava pulp cultivar. Lucknow-49 and sensory evaluation of beverages (RTS and squash) prepared from the pulp. The present study revealed that, total soluble solids (12.80°Brix), acidity (0.44 %) vitamin C, (220.00mg/100g pulp), reducing sugars, non- reducing sugar and total sugars of the pulp 6.47 per cent, 3.08 per cent, and 9.55 per cent respectively. Sensory traits revealed that treatment of RTS and squash dyed with annatto colour obtain from 0.8g and 2.0g seeds/litre respectively, rated “Like Very Much” with highest point as compared to other treatments. Total soluble solids, acidity, reducing sugars and total sugars and non-reducing sugar of annatto colour enriched guava RTS did not change up to 3 month and squash up to 4 month of storage after that increased slightly up to end of experiment. Ascorbic acid in annatto colour enriched guava RTS and squash declined with the progress of storage period.
 |
 |
 |
 |
 |
