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DEVELOPMENT AND EVALUATION OF VALUE ADDED GUAVA(PSIDIUM GUAJAVA L.) NECTAR AND

ITS NUTRITIONAL QUALITY

Maya, Dubey Ritu P and Prasad Ranu

ABSTRACTGuava (Psidium guajava L.), the apple of the subtropics, is one of the most common fruit in India. The taste of guava is often described asa combination of pear and strawberries. Guavas are a good source of several vitamins and minerals including vitamin-C, Calcium,Potassium, Iron, Carotene and foliate. It is also a good source of fiber, which is known to help prevent gastrointestinal cancers as welllowering cholesterol level. Development and evaluation of value added Guava nectar is a RTS beverages made from the guava fruit andmixture of mint and ginger extract. It is typically made by fresh guava fruit (Allahabad safeda). The value added guava nectar usually usedto refer to the sweet liquid found in some flavour, it can also be used in the context of a sweet and cooling refreshing drink. It is pasteurizeddrink so it will last longer; although once the package has been opened it should be kept refrigerated and used within two month. It isriches source of ascorbic acid and minerals. It can be used medicinally as an astringent and scurvy disease. The experiment work of valueadded guava nectar was conducted in the laboratory of home science foods and nutrition lab. Dept. of Foods & Nutrition Ethelind Schoolof Home Science Sam Higginbottom University of Agriculture, Technology And Sciences, Allahabad - 211007 (U.P.). The present studieswas undertaken with the objective to determine- To standardize a suitable concentration of herbal extract for guava nectar. To assess the organoleptic quality of guava nectar. To analyze the chemical properties of prepared nectar. To assess the changes in the prepared nectar during the storage period.The replication three times for all treatments and data obtained from investigation was statically analyzed by using analysis of variance(ANOVA) and critical difference (CD) techniques. Sensory evaluation was carried out by using nine point hedonic scale.

Keywords : Nutritional quality of value added guava factor

Research Scholar, Assistant Professor, ProfessorDepartment of Foods and Nutrition, Ethelind College of Home Science,

Sam Higginbottom University of Agriculture, Technology And Sciences, Allahabad - 211007 (U.P.).

INTRODUCTIONGuava (psidium guajava L.), the apple of the subtropics, is

one of the most common fruit in India. Guava belongs to the familymyrtaceae Bose and Mitra (1990). Guava trees or shrubs are smallonly reaching 33 ft however many trees in california rarely reachover 10 to 12 ft. The flowers develop into its popular fruit. Thefruit can be 2 to 4 inches long and are either pear shaped or round,with varying quantities of edible seeds. Its flesh colour variesfrom white, pink, yellow, or red, and its odors is musky andpungent.

Many number of varieties and types of guava are found to begrowing, like Lucknow-49, Banaras, harijha, Apple colour,Bharuipur, Behat coconuts, Pear-shaped, Red fleshed, seedlessand Allahabad Safeda. Bose and Mitra (1990).

Allahabad safeda, whuch is the most suitable cultiver of UttarPradesh. Tree is vigorous, medium tall 5.8 to 6.2 m, branchingheavy with dense foliage tendency to produce long shoots.Crown boad and compact. Leaves 9.5 to 9.8 cm long and 4.8 cmwide, elliptical to oblong in shape fruite medium, average weight180gm roundish in shape, skin colour, yellowish with, goodkeeping quality. Chundawat (1976) reported that all the cultivarsexcept Allahabad safeda could be stored for 2 days at roomtemperature. Singh and Mathur, (1954) reported, the Allahabadsafeda can be stored for four weeks at 47- 570f (8.5 - 140c).

The Guava is a good source of several vitamin and mineralsincluding vitamin-C, Calcium, Potassium, Iron, Carotene (vitamin

A) and folate. It is also a good source of fiber, which is known tohelp prevent gastrointestinal cancer as well as loweringcholesterol level. In addition, the level of vitamin-C in the ediblerind of guava is five times higher than that of on orange. Nutritivevalue of 100 gm edible pulp Calories : 92 kcal, Dietary fiber : 9.7,Proten: 2g, Fat : 1.1g, Saturated fat: 0.3g, Mono unsaturated fat:0.1g, Poly unsaturated fat: 0.5g, Cholesterols: 0 mg,Carbohydrates: 21 gm, Calcium: 18 mg, Carotene ( Vit. A): 713 IU,Vitamin C: 165 mg, Sodium: 5mg

Guava ripens at room temperature until they give to gentlepressure refrigerate ripe guavas within 2 days. Guavas can beeaten as fresh when ripened, prepared as a sauce or chutney, orcooked as a vegetable when green.

It can be processed for jam, jelly, nectar, and fruit juices aswell as used for flavoring other foods. Guavas fruit are eaten,but are also delicious seeded and served sliced as dessert orsalads. Guava jelly is lovely on toast.

Guava nectar is a (RTS) beverages made from the guava fruit.It is typically made by crushing fresh guava fruits and using theresulting guava pulp to create a rich, sweet juice which has agreat deal of flavour. Although nectar is usually used to refer tothe sweet liquid found in some flavours, it can also be used inthe context of a sweet and refreshing drink. Plain guava nectartends to be very thick, since it is made from a pulp concentrate,and it has all of the sweetness and tang of fresh fruit. (Smith,2008)

The Allahabad Farmer, Vol. LXXIII, No. 4, October - December, 2017

Received 31-07-2014Accepted 12-12-2017

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When blended with other fruit juices guava nectar can act asa sweetener, it can be used in the production or sorbet and icecream as well. Like many juices, guava nectar can be pasteurizedso that it will last longer, although once the package has beenopened it should be kept under refrigerator contain and usedwithin a week. (Smith, 2008). This tasty and exquisite nectar isrich in vitamin A and C, calcium and other minerals. This refreshingcool appetizer is simply great.

Nutritional facts per 100ml guava nectar -Energy- 60kcal,Protein -1g, Fat -Negligible, Carbohydrates - 15gm, Sodium -20mg, Potassium - 30mg, Vitamin C - 250mg, Beta-carotene - 110mg, Calcium - 7.5 mg, Iron - 1.5 mg.

MATERIALS AND METHODSThe Study entitled "Development and evaluation of value

added Guava (psidium guajava L.), nectar and its nutritionalquality" was carried out in Nutritional Research LaboratoryDepartment of Home Science, Allahabad Agricultural Institute -Deemed University Allahabad U.P.

Sensory Evaluation- Sensory evaluation of the preparedproducts for their acceptability was done by a panel of judges.The score card based on the 9 point Hedonic Scale was used foranalysis of sensory attributes like colour and appearance,consistency, taste and flavour and overall acceptability(Srilakshmi, 2007). Nutritional Composition of the antioxidant rich herbal flavoredvalue added grapefruit beverages. Determination of pH by AOAC method (2005). Determination of total soluble solid (TSS) by AOAC method

(2005). Determination of acidity titration method by AOAC method

(2005). Determination of Total sugar by AOAC method (2005). Determination of reducing sugar by AOAC method (2005). Determination of Non- reducing sugar by AOAC method

(2005). Determination of ascorbic acid (vitamin- c) by 2-6, dicloro

indophenols.

was finally refined by passing it through the muslin cloth andcollected the pure guava pulp.

Preparation of Mint/Ginger extractTook some mint leaf/ Ginger in a tray and wash it. Then

weighing 100gm mint leaf/ Ginger and grained it, which refinedby passing through the muslin cloth and got the mint and gingerextract.

Preparation of standard or mint/ginger guava nectarIngredient amountGuava 1-kgSugar 300gmCitric acid 5gmSodium benzoate 1gmmmMint/ Ginger 100gm

METHODFirst prepared guava pulp 1kg. Then transfer guava pulp in a

medium size pan. After adding guava pulp, weighted theingredients-300g sugar, 5g citric acid and 1gm sodium benzoateand cooked it for 45-50 minutes at 100oC with a wooden spoon tomix thoroughly. After cooking looked for the end point of cookedguava nectar. Took a bowl and added 100ml water and took teaspoon and add one drop guava nectar in the bowl. When cookedmaterial is not mixed in in water highly, this is the end point ofcooked guava nectar. Pasteurized it at 90oC for 20 minutes andgot red wine colour guava nectar. Cooled and collected in a smallbottle and added mint or ginger extract in amount of 1%, 2%, inamount of 1%, 2% and 3%.

Mint and ginger extract added guava nectar showedsignificantly increased pH. pH treatment T2 (5.4) ginger extractadded guava nectar give higher pH followed by T2 (5.2) mintadded guava nectar and minimum pH was seen in T0, T1, T3 mintand ginger extract added guava nectar. Higher TSS is in the gingerextract added guava nectar T2 (50.8) followed by mint extractadded guava nectar T2 (46.1) and minimum was found in T0 andT1. in acidity significantly increase in treatment T2 (0.46) in mintextract added guava nectar treatment T2 (0.45) and minimumacidity is in the T0 and treatment T1 and T3.

Table 1: Details of treatment and controlTreatment Product and product Extract and Extract Citric-acid Sugar Sodium Replication

Amount amount BenzoateT0 Guava nectar 100ml - - - - -T1 Guava-nectar 100ml Mint-1ml - - - 3T2 Guava-nectar 100ml Mint-2ml - - - 3T3 Guava-nectar 100ml Mint-3ml - - - 3

T0 is the control, T1, T2, T3, is the treatment of guava nectarand value addition with mint and Ginger extract.

There were 3 replications for each treatment.Preparation of Guava Nectar :

Preparation of guava pulpGuava pulp prepared by the guava fruit. Took a fixed amount

of guava (1kg) in a tray and washes them. Then took a knife andcut off guava fruits in small pieces. After that took a pressurecooker and added water and guava fruits pieces in 1:1 ratio andcooked for 10-15 minutes at 100oC to get the guava pulp, which

Total sugar significantly higher total sugar in treatment T3

(12.04) mint extract added guava nectar followed by ginger extractadded guava nectar T3 (12.03) and minimum total sugar in thetreatment T0, T1 and T2. Lactose, maltose and galactose are a non-reducing sugar. In Treatment T2 (4.7) was highly significant Higherascorbic acid was found in T2 (253.9) mg ginger extract addedguava nectar followed by mint extract added guava nectartreatment T2 (252.9) mg and minimum ascorbic acid was found inT0, T1 and T3.

Maya, Dubey Ritu P. and Prasad Ranu

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The organoleptic quality, which include color, consistency,flavor, taste and overall acceptability showed significant increase.Table 4.2 shows the attractive color of treatment T2 (8.0, 7.5 8.2,8.2 8.0) with mint extract T2 (8.0, 8.4, 8.3, 8.6, 8.4) ginger extractadded guava nectar was consider to be the best by a panel of 5judges in terms of color, consistency, flavor, taste and overallacceptability.

CONCLUSIONguava nectar was prepared by 1%, 2%, 3% mint and ginger

extract it is rich source of energy, minerals, ascorbic acid and othernutrients, the analyzed chemical property of prepared guavanectar there were significantly increase in content of TSS., Acidity,Total sugar and Reducing sugar and decrease in pH, Non reducingsugar an ascorbic acid. The organoleptic quality of mint andginger extract added guava nectar like Color, Consistency, Flavor,Taste and Overall acceptability decrease.

RECOMMENDATIONIt can be recommended for P.E.M., scurvy, heart and kidney

disease value added nectar made out of guava (Allahabad safeda)variety is refreshing cooling drink and is improve an variety ofbeverages. Since, it is easy to prepare drink. It can be also keptup to two months and can be recommended for off season andwhere guava is not grown.

Table 4.1 Effect of various levels of mint and ginger extract on the qualitative parameter in Guava nectarComponent Mint extract added guava nectars Treatments Ginger extract added guava nectars Treatment

T0 T1 T2 T3 SEd ± CD T0 T1 T2 T3 SEd± CD(100ml (100ml (100ml (100ml at (100ml (100ml (100ml (100ml atguava guava guava guava 5% guava guava guava guava 5%

nectar) nectar nectar nectar nectar) nectar nectar nectar+ 1% + 2% + 3% + 1% + 2% + 3%

mint mint mint ginger ginger gingerextract) extract) extract) extract) extract) extract)

pH 5.2 5.2 5.2 5.2 ±0.004 0.011 5.2 5.26 5.4 5.3 ±0.043 0.107TSS 45.5 45.5 46.1 46.0 ±0.098 0.240 45.5 49.4 50.8 50.3 ±0.789 1.932Acidity 0.3 0.39 0.46 0.45 ±0.007 0.017 0.38 0.40 0.45 0.44 ±0.009 0.024Total sugar 12.01 12.02 12.02 12.04 ±0.006 0.014 12.01 12.01 12.02 12.03 ±0.003 0.007Reducing sugar 7.3 7.4 7.4 7.6 ±0.070 0.173 7.3 7.2 7.2 7.4 ±0.072 0.176Non reducing 4.6 4.5 4.5 4.4 ±0.066 0.162 4.6 4.7 4.7 4.5 ±0.070 0.171Ascorbic acid 250.9 252.3 252.9 252.8 ±0.281 0.688 250.9 253.2 253.5 252.9 ±0.425 0.041

Table 4.2 Effect of various levels of mint and ginger extract on the organoleptic characteristics of guava nectar

Organoleptic Mint extract added guava nectars Treatments Ginger extract added guava nectars Treatmentquality T0 T1 T2 T3 SEd ± CD T0 T1 T2 T3 SEd ± CD

(100ml (100ml (100ml (100ml at (100ml (100ml (100ml (100ml atguava guava guava guava 5% guava guava guava guava 5%

nectar) nectar nectar nectar nectar) nectar nectar nectar+ 1% + 2% + 3% + 1% + 2% + 3%mint mint mint ginger ginger ginger

extract) extract) extract) extract) extract) extract)Colure 7.7 7.8 8.0 7.8 ±0.161 0.394 7.7 7.8 8.0 7.6 ±0.146 0.358Consistency 7.5 7.7 8.0 7.6 ±0.130 0.319 7.5 8.0 8.5 7.8 ±0.153 0.375Flavor 7.9 7.4 8.0 8.0 ±0.209 0.513 7.9 7.9 8.0 7.6 ±0.081 0.199Taste 7.7 7.7 7.6 7.6 ±0.259 0.635 7.7 7.5 8.1 7.3 ±0.224 0.550Overall 7.7 7.3 7.4 7.3 ±0.178 0.437 7.7 7.7 7.8 7.2 ±0.166 0.408acceptability

Flow chart preparation of mint/ginger extract added guavanectar 1%, 2%, 3%

Guava

Pulp

Mixing with standard syrup solution

(sugar + water + citric acid, heated just to dissolve)

According to recipe

Adding mint/ ginger extract

Homogenization

Bottling

Crown corking

Pasteurization

At about 90oC for 25 minutes

Cooling

Storage

The Allahabad Farmer, Vol. LXXIII, No. 4, October - December, 2017

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Maya, Dubey Ritu P. and Prasad Ranu