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Development of Guava Fruit Juice Concentrate from Pink Flesh Guava

Karthikeyan, P. (2007) Development of Guava Fruit Juice Concentrate from Pink Flesh Guava. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The objective of the present study was to investigate the good processing technology like enzyme clarification and vacuum concentration of clarified juice. It was found that fresh guava pulp contain good amount of lycopene, ascorbic acid, total sugars and reducing sugars. Guava pulp (pink flesh variety guava) contained TSS 10.6 %, acidity 0.44 g/100g, pH 3.74, lycopene 5.32 mg/100g and ascorbic acid 84 mg/100g. The guavas of pink flesh variety yielded a pulp of 85%. Enzymatic liquefaction of guava pulp using pectinase enzyme at 300ppm concentration at 40oC for two hours resulted in maximum juice yield of 81%. The guava juice concentrate obtained from clarified guava juice was dark red in color. The RTS beverage formulation with 30% juice content, TSS 12oB,acidity 0.28% was found to be highly acceptable.
Uncontrolled Keywords: guava juice concentrate pectinase enzyme concentration guava juice RTS beverages Guava 30
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2007 12:12
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1399

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