Studies on the Preservation of Low Calorie Guava (Psidium guajava L.) Nectar Using Alternative Sweeteners Sharma Shrinkhla*, Sahu Purnendra Kumar, Patel Savita, Banjara Kishan Department of Horticulture, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh *email: vegscience21@gmail.com
Online published on 23 December, 2016. Abstract Guava can be presently grown in most part of India. Guava is characterized as rich source of vitamin-C and has less storage life. To make best use of fruits during glut in the market, the present studies were conducted to find out the chemical composition of guava nectar during three months of storage. During storage of nectar the acidity, TSS, total and reducing sugar showed increasing trend with the increasing period of storage (0–90 days) under ambient condition. While, there was a decreasing trend of ascorbic acid, and organoleptic score during storage period (0–90 days) under ambient condition. Among the beverages prepared from different recipe using alternative sweeteners the treatment 50% Sucrose + 50% Aspartame (T8) was found tobe the best treatment on overall sensory score Followed by 100% Aspartame (T6). Top Keywords Guava, Alternative Sweeteners, Nectar, Organoleptic quality and storage. Top |