ISHS Acta Horticulturae 735: I International Guava Symposium
DIVERSIFIED USE OF GUAVA TO COMBAT MALNUTRITION |
| Authors: | V. Sethi, K.R. Vasudeva, S. Sethi, G. Singh |
| Keywords: | guava cheese, malnutrition, soy protein isolate, whey protein concentrate, nutritional security, microbiological safety, storage stability |
| Abstract:
Guava is claimed to be the fourth most important fruit in terms of area and production after mango, banana and citrus. With the emergence of new market products and changed consumer attitudes and demands, it has become imperative for producers to develop innovative and novel products. For the last two decades, protein energy malnutrition (PEM) and micronutrient deficiencies has been a subject of great concern for nutritionists and health authorities. Protein-rich guava product (cheese) was prepared from guava pulp as such and in combination with papaya and carrot pulp by blending their pulps using soy protein isolate (SPI) and whey protein concentrate (WPC) in different concentrations ranging from 1 to 6% protein. The products were analyzed for nutritional and sensory characteristics. As the percentage of protein isolate above 3% increased, the sensory score decreased. Among various cheeses prepared, guava cheese was liked best. The guava cheese fortified with either 2% SPI or 2% WPC with TSS of 80ºBrix, 0.61- 0.64% acidity, 63.28- 69.76 mg / 100 g ascorbic acid, 2.37-2.29% protein and an overall sensory score of 8.00-8.03 was found to be the best. The product had substantially higher protein and essential amino acid contents than those of unfortified guava product (control) with good flavour, texture, colour, taste and overall quality. The product was found to be nutritionally and microbiologically safe after six months of storage. According to the recommendation of ICMR an ideal food should have 0.7-1.0 g protein/kg for adults and 1.2-2.0 g/kg for children. In the light of these recommendations protein fortified guava cheese could be called a protein-enriched product suitable for both children and adults. The development of protein fortified guava products such as bars, nectars, squash etc. have great potential in opening a new channel for introducing protein enriched products to fight malnutrition and to provide nutritional security. | |
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