Comparative Analysis of Fresh and Stored Guava Ready to Serve Beverage
Anushka Pallavi *
Department of Food Technology, Sparsh Himalaya University, Dehradun, India.
Dhruv Juyal
Department of Food Technology, Sparsh Himalaya University, Dehradun, India.
*Author to whom correspondence should be addressed.
Abstract
A study was conducted to examine the physicochemical, microbiological and sensory characteristics of fresh and stored guava RTS beverage. Results at intervals of 30 days for 3 months indicated slight increase in TSS (13.77-13.85 °Brix), Titrable Acidity (0.45 – 0.80%), Reducing Sugar (2.44 – 4.02%) and decrease in pH (4.32-4.20), Ascorbic Acid (120.86 -112.26 mg/100 g), Total Phenols (39.83 – 37.95 mg/100g) and Antioxidant Activity (87.26-54.37%). The product showed very less microbial count but it was microbiologically safe for consumption up to 3 months. The sensory scores of organoleptic characteristics viz., color and appearance, taste, texture, mouth feel and overall acceptability decreased with increase in period of storage. The guava can be utilized in the food processing industry due to its appealing pulp color, and can aid in reduction of the post-harvest losses by pulp storage and formulation into RTS beverage taking into account the chemical components and sensory characteristics during off-season.
Keywords: Guava pulp, RTS beverage, storage, sensory quality, pH