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 |
This study was conducted to standardize a processing method for the development of a protocol for making nectar from guava pulp and grape juice. The pulp of guava variety Allahabad Safeda and the juice of coloured grape variety, PusaNavrang juice was extracted and evaluated for quality parameters such as titratable acidity, TSS, ascorbic acid, total anthocyanins and phenol content. After this, guava pulp and grape juice were subjected to three different pasteurization processes such as microwave (300, 600 and 900 W for 1min, 30 Sec&10 Sec), thermal (70, 80, 90°C based on POD inactivation) and irradiation (0.5, 1.0 and1.5 kGy) to observe their effect of colour, flavour and quality. The nutritional composition of guava and grape revealed that guava fruit contained moisture (80%), TSS (9.5°Brix), titratable acidity (0.3%), ascorbic acid (291mg/100g), and reducing and total sugar (2.90%) and (4.6%), respectively. The recovery of pulp in guava fruits was 55%. In case of grapes, moisture content was (87%), TSS (18ºBrix), titratable acidity (0.35 %) anthocyanin content (40.2 mg/100ml) and reducing and total sugar (7.3 & 8.2%), respectively. The recovery of juice in coloured grape was 68 %. The results showed that microwave pasteurization at 1.56 W/ml juice (300 W/ 1 min) was the best treatment in preserving the colour, flavour, taste and overall quality of both guava pulp as well grape juice which was used for preparing the anthocyanin-rich guava nectar.
Citations |
 |
 |
 |
 |
