Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation

Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation

The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 17°Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the...

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Bibliographic Details
Main Authors: Madan Lal Choudhary, S N Dikshit, Neeraj Shukla, R R Saxena
Format: Article
Language:English
Published: Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2008-12-01
Series:Journal of Horticultural Sciences
Subjects:
Guava Varieties
Nectar
Recipe
Storage
Ambient Condition
Organoleptic Score
Online Access:https://jhs.iihr.res.in/index.php/jhs/article/view/581

Internet

https://jhs.iihr.res.in/index.php/jhs/article/view/581

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