Evaluation of Quality Attributes During Storage of Guava Nectar Cv. Lalit from Different Pulp and TSS Ratio

Abstract

A study was undertaken for preparation of nectar using guava cv. Lalit with respect to pulp percentage and TSS (º Brix) as per the treatments and the processed nectar was analyzed in CRD (Completely Randomized Design). Physico-chemical parameters viz., TSS, acidity, ascorbic acid, non-reducing sugars, total sugars and viscosity as well as organoleptic attributes viz., colour, flavour, taste and overall acceptability of nectar were evaluated at an interval of 2 months up to 8 months of storage. An overall result of fruit nectar prepared from guava was found better in the treatment P 4 B 2 (20% pulp + 15°Brix TSS) which was statistically at par with P3B3 (16% pulp + 17°Brix TSS). Results indicated that the minimum physico-chemical changes viz., TSS (15-15.83°Brix), acidity (0.3-0.35%), reducing sugars (6.07-4.77%), total sugars (17.02-17.71%) and viscosity (47.76-48.48N.s/m 2) showed increasing trend while ascorbic acid (14.7-13.82 mg/100 g), non-reducing sugars and sensory attributes showed decreasing values with duration of storage. Considering above chemical constituents as well as sensory attributes of processed nectar, both the treatments P 4 B 2 (20% pulp + 15°Brix TSS) and P 3 B 3 (16% pulp + 17°Brix TSS) were found better for nectar preparation. The variety Lalit is commercially used in processing industry due its attractive pulp colour and could make significant contribution to food industry.

Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectar

“…This reduction was attributed to the oxidation of ascorbic acid and exposure to the light. Present results are in agreement with those of Bal et al (2014) for guava nectar, Karav et al (2015) for pomegranate juice and Liu et al (2014) for mango nectar during the storage. Also, a significant decrease in ascorbic acid during cold storage of commercial orange and grapefruit juices was reported by Kabasakalis et al (2000).…”

“…Present results are in agreement with those reported by Gao and Rupasinghe (2012) for apple-carrot juice blends, Hashem et al (2014) for orange-carrot juice blends and Liao et al (2007) for carrot juice. Also, Bal et al (2014) found a significant increase in acidity in guava nectar during storage. In contrast, Gao and Rupasinghe (2012) reported that turbidity of all apple-carrot juice blends significantly increased after 21 days of cold storage.…”

Studies on the development and storage of cocoa -mulhati guava based products

“…Similar types of observation for total sugar of various products have been reported by Kaushal et al (2001) in apple pomace toffees, Bhardwaj (2013) in stored kinnow juice and Bal et al (2014) in guava nectar.…”

Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage

“…1c) significantly during the storage. The increase in strain and shearing rate along with the decrease in the flow index of the product led to develop pseudo plasticity which ultimately increased the apparent viscosity of the product (Bal et al, 2014). The other possible reason could be the formation of precipitates in appetizer which was caused due to the interaction of sugars with phenols and proteins.…”