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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

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

Lalit M. Bal1*, Ahmad T2, Senapati AK2 and Pandit PS2

1 Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh, Madhya Pradesh- 472 001, India

2 Department of Post-Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari, Gujarat- 396 450, India

*Corresponding Author:
Lalit M Bal
Post-Harvest Process and Food Engineering
College of Agriculture, Jawaharlal Nehru Agricultural University
Tikamgarh, Madhya Pradesh- 472 001, India
Tel: 912637282145
E-mail: [email protected]

Received Date: April 04, 2014; Accepted Date: May 13, 2014; Published Date: May 28, 2014

Citation: Bal LM, Ahmad T, Senapati AK, Pandit PS (2014) Evaluation of Quality Attributes During Storage of Guava Nectar Cv. Lalit from Different Pulp and TSS Ratio. J Food Process Technol 5:329. doi: 10.4172/2157-7110.1000329

Copyright: © 2014 Bal LM, 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.


A study was undertaken for preparation of nectar using guava cv. Lalit with respect to pulp percentage and TSS (ºBrix) 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 P4B2 (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/m2) 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 P4B2 (20% pulp + 15°Brix TSS) and P3B3 (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.


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