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

摘要: A study was undertaken for preparation of nectar using guava cv. Lalit with respect to pulp percentage and TSS (oBrix) as per the treatments processed analyzed in CRD (Completely Randomized Design). Physico-chemical parameters viz., TSS, acidity, ascorbic acid, non-reducing sugars, total sugars viscosity well organoleptic attributes colour, flavour, taste overall acceptability were evaluated at an interval 2 months up 8 storage. An result fruit prepared from found better treatment P4B2 (20% + 15°Brix TSS) which statistically par P3B3 (16% 17°Brix TSS). Results indicated that minimum physico-chemical changes (15 -15.83°Brix), acidity (0.3 - 0.35%), reducing (6.07 4.77%), (17.02 17.71%) (47.76 48.48N.s/m2) showed increasing trend while acid (14.7 13.82 mg/100 g), sensory decreasing values duration Considering above chemical constituents nectar, both preparation. The variety is commercially used processing industry due its attractive colour could make significant contribution food industry.