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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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(12): 3303-3307
DOI: https://doi.org/10.20546/ijcmas.2020.912.393


Studies on Qualitative Traits and Effect of Annatto Colour on Beverages of Guava Pulp cv. Lucknow-49
Anuj Kumar1, Sanjay Pathak1, Atul Yadav2*, Vimlesh Kumar2, Akhilesh Kumar Yadav3 and Divya Singh3
1Department of Horticulture, College of Agriculture Campus Azamgarh,  KVK, Kotwa Azamgarh, 2Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, Ayodhya (U.P.), India 3Department of Biochemistry and Biochemical engineering, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj, U.P.  India
*Corresponding author
Abstract:

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.


Keywords: Lucknow-49, Pulp, Quality traits and Beverage
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How to cite this article:

Anuj Kumar, Sanjay Pathak, Atul Yadav, Vimlesh Kumar, Akhilesh Kumar Yadav and Divya Singh. 2020. Studies on Qualitative Traits and Effect of Annatto Colour on Beverages of Guava Pulp cv. Lucknow-49.Int.J.Curr.Microbiol.App.Sci. 9(12): 3303-3307. doi: https://doi.org/10.20546/ijcmas.2020.912.393