Development of Fortified Guava Beverages and Their Evaluation of Quality Characteristics

Harish, Rotti (2008) Development of Fortified Guava Beverages and Their Evaluation of Quality Characteristics. [Student Project Report]

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Abstract

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:	Guava pulp was found to be rich in ascorbic acid, Carrot and Mango pulps were found to be rich in Carotenoids where as grape pulp was rich anthocynin pigments. The objective of the investigation was to develop fortified guava beverage formulations with natural neutraceutical compounds from different fruits. Fortification of guava beverages with Carotenoids from carrot and mango resulted in highly acceptable beverages. The carotenoid content of the beverages were maintained at RDA levels. Guava beverages were formulated to contain 25% fruit juice content, total soluble solids 12% and Titrable acidity of 0.25%. The guava beverage could be incorporated with carrot puree up to 50% in the total fruit juice content which yielded a beverage with acceptable color and flavor and overall quality. Mango pulp could be incorporated up to 50% in the guava beverage. The incorporation of mango pulp resulted in highly acceptable beverage. Guava beverage incorporated with 40% guava pulp, 42% mango pulp and 18% carrot puree was found to be highly acceptable in multiple beverage formulations. Multiple blends of Guava beverages containing 40% guava pulp, 9% of mango pulp, 9% carrot puree and 42% grape pulp showed high acceptability with desired nutritional quality. No significant changes were observed for consistency, flavor and over all acceptability in different beverage formulations during storage of two months at room temperature. The composition analysis during storage showed no significant difference in TSS, acidity, pH and total sugars. There was a no significant change in the ascorbic acid, carotenoids, anthocyanins as well as tannins. But, reducing sugar content increased significantly. These observations depict that the beverage formulations were acceptable up to two months storage at room temperature. 50
Uncontrolled Keywords:	Fruit beverages Fruit juices Guava fruit fortified beverage formulation quality characteristics physico-chemical characteristics storage
Subjects:	600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 07 Beverage Technology
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Nov 2008 08:59
Last Modified:	28 Dec 2011 10:06
URI:	http://ir.cftri.res.in/id/eprint/8792

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