ISHS Acta Horticulturae 735: I International Guava Symposium
DEVELOPMENT OF GUAVA-AONLA BLENDED BEVERAGE |
| Authors: | P. Mall, D.K. Tandon |
| Keywords: | whiteness index, ascorbic acid |
| Abstract:
The pulp of guava fruit was blended in different ratios with that of aonla to improve the flavour and acceptability of the prepared ready-to-serve (RTS) beverage. The beverages having 10 per cent pulp, 12 or 140 B TSS and 0.22 per cent acidity were prepared, filled in pre-sterilized glass bottles, heat processed and stored up to three months under ambient conditions (18-35°C). Chemical analyses and sensory evaluation of RTS beverages were carried out at 0, 45 and 90 days of storage. There were little changes in the quality parameters, viz. TSS, titratable acidity, ascorbic acid, total and reducing sugars, and tannins contents during storage. Non-enzymatic browning (NEB) in the beverages increased with prolongation of storage period. The whiteness index (WI), calculated by Hunter’s L, a and b values, decreased in the beverages during 90 days of storage. Organoleptic quality score was highest in pure guava beverage (7.2) having 140 B TSS followed by guava: aonla (80: 20) blended beverage (7.1) having 120 B TSS during 90 days of storage. The results indicated that as the concentration of aonla pulp in the beverages increased their acceptability decreased. | |
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