|Authors: ||N. Garg, P. Yadav, N. Goel, A.K. Bhattacharjee, S. Rajan, R. Kumar|
|Keywords: ||guava, cider, fermentation, yeast, Saccharomyces cereviseae|
Guava is a good source of carbohydrate, protein, minerals and vitamin C. Six acidic accessions (95, 26, 40, 33, 61, 84) of guava having low table value were screened for cider preparation.
Highest ascorbic acid content (11.5 mg 100 ml-1) was observed in cider prepared from guava Acc.
No. 33 while minimum (4.5mg100 ml-1) was observed in cider prepared from Acc No. 84. Highest tannin content (17 mg 100 ml-1) was observed in Acc.
No. 61 and lowest (4 mg 100 ml-1) in cider prepared from Acc.
No. 26. Organoleptic evaluation showed that cider prepared from Acc.
No. 40 scored maximum followed by Acc.
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