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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/470

Title: Evaluation of seven exotic red-fleshed guava varieties for processing into RTS Beverage
Authors: M R, Dinesh
R B, Tiwari
Keywords: Guava
Variety
Processing
Pulp
Physico-chemical
beverage
Issue Date: 2001
Year of Submission: 2001
Publisher: Indian Food Packer
Citation: Evaluation of seven exotic red-fleshed guava varieties for processing into RTS Beverage. Indian Food Packer. Vol 55(1); 58-62
Abstract: Seven exotic red fleshed guava varieties including the local variety (red- fleshed) were screened for making Ready- To- serve (RTS) beverage. These varieties are characterised by their acidic taste and varying pulp colour from light pink to pinkish red. The range of values for various characteristic compositions of pulp was TSS 8.0 to 10.20Brix, acidity 0.51 to 2.05%, reducing sugars 1.41 to 4.34% and ascorbic acid 146.8 to 200.00 mg/ 100g. Pulp yield was in the range of 72.1 to 84.8%. RTS beverage containing 15% pulp, 180Brix TSS and 0.3% acidity was prepared. Based on the physic-chemical composition of pulp and RTS beverage, the guava variety ‘7-12 EC 147036’ was found to be the best. The beverage samples were found acceptable after 6 months of storage at RT.
URI: http://www.erepo.iihr.ernet.in/handle/123456789/470
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc
Appears in Collections:Fruit Crops

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