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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Effect of Different Levels of Sucrose-Glucose Mixture on Overall Quality of Guava Bar

Ashbala Shakoor1, Muhammad Ayub1, Said Wahab1, Majid Khan1, Arsalan Khan2* and Ziaur Rahman1

1The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Paksitan

2Agriculture Research Institute, ARI Tarnab Peshawar, Pakistan

*Corresponding Author:
Arsalan Khan
Agriculture Research Institute, ARI Tarnab Peshawar, Pakistan
E-mail: [email protected]

Received Date: April 17, 2015; Accepted Date: May 25, 2015; Published Date: June 01, 2015

Citation: Shakoor A, Ayub M, Wahab S, Khan M, Khan A, et al. (2015) Effect of Different Levels of Sucrose-Glucose Mixture on Overall Quality of Guava Bar. J Food Process Technol 6: 469. doi: 10.4172/2157-7110.1000469

Copyright: © 2015 Shakoor A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The effect of sucrose-glucose mixture was studied on the overall quality of guava bar stored at room temperature (25-30°C) during three months storage period. Different ratio of sucrose glucose mixture was used. All the treatments were analyzed for physicochemical characteristics and sensory (color, texture, taste and overall acceptability). The results showed that decreased were observed in water activity (from 0.68 to 0.62), moisture (from 18.59 to 14.43), pH (from 3.87 to 3.69) and ascorbic acid (from 3.87 to 3.69) color (from 7.67 to 5.63), texture (from 7.67 to 5.63), taste (from 7.42 to 5.37) and overall acceptability (from 7.53 to 5.48), while reducing sugar (from 14.16 to 14.41), titratable acidity (1.13 to 1.33), and total soluble solids (from 61.85 to 63.70) was increased. The overall results showed that treatment GL2 followed by GL5 were found adequate both physicochemical and sensory evaluation.

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