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Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).

Vijayanand, P. and Kulkarni, S. G. (2014) Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.). Journal of Food Science and Technology, 51 (12). pp. 4126-4131.

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Abstract

Pink flesh guava (Psidium guajava L) is an important tropical fruit widely cultivated in different parts of India. The fruit apart fromits characteristic pink flesh color is a good source of ascorbic acid, reducing sugars and pectin. Pink color of guava pulp is attributed to the presence of carotenoid pigment lycopene. Incorporation of lycopene in the form of tomato puree to the guava pulp resulted in changes in the quality characteristics of the guava beverage formulations. Lycopene in guava beverage improved the color and appearance and also the nutritional quality of the beverage. Guava beverage having 6 % tomato puree had acceptable color, flavor and overall quality. Increasing levels of tomato puree in the beverage affected the flavor and decreased the sensory acceptability. Beverage formulations showed increase in lycopene concentration from 760 μg/100 g to 2010 μg/100 g with increase in concentration of tomato puree. Ascorbic acid and lycopene decreased by 25.7%and 12.23%respectively in beverage stored at roomtemperature. Guava beverage fortified with lycopene was stable with acceptable sensory quality during the storage of 6 months at room temperature.

Item Type: Article
Uncontrolled Keywords: Pink flesh guava . Lycopene . Fortified beverage . Nutritional quality
Subjects: 600 Technology > 07 Beverage Technology
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 08:22
Last Modified: 16 Jun 2015 08:22
URI: http://ir.cftri.com/id/eprint/11813

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