Acceptability and storage studies of guava - Aloe nectar blends

Rani, T. Baby; Babu, J. Dilip

doi:10.15740/has/tajh/10.1/80-85

Cited by 3 publications

(3 citation statements)

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“…Similar results were also noted by Mall [12]. Rani [20] who was also reported that the decrease in AA and antioxidant activity in blended guava -aloe nectar during storage of 90 days.…”

Section: Effect On Ascorbic Acid (Aa)supporting

confidence: 88%

Packaging materials and storage conditions affect nutritional quality of blended guava nectar

Singh

Sagar

Rudra

et al. 2023

Preprint

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The present study was carried out to elucidate the influence of packaging materials and storage conditions on changes in nutritional quality of blended guava and coloured grapes nectar (50:50) during 4 month of storage. blended juice was packaged in amber colour as well as transparent glass bottle followed by stored at low (6 ± 1°C) and ambient temperature ((28 ± 2°C)). Total soluble solid (TSS), titratable acidity (TA), reducing sugar (RS) and total sugar (TS), total phenolic content (TPC), total anthocyanin (TAC), ascorbic acid (AA), antioxidant activity (AOX) and sensory evolution were recorded in freshly prepared blended juice and during the 4 month of storage. the result showed that the TSS, acidity reducing and total sugar increased whereas antioxidant, ascorbic acid, phenolic and total anthocyanin content decreased during the storage with respective of packaging material. Loss of ascorbic acid, phenolic and total anthocyanin content were higher in blended nectar which was stored at ambient temperature as compared to low temperature. The ratio of 50:50 of guava and coloured grape blends is most acceptable for the preparation of anthocyanin rich guava nectar with maximum retention of anthocyanins, flavor and other nutrient.

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“…Similar results were also noted by Mall [12]. Rani [20] who was also reported that the decrease in AA and antioxidant activity in blended guava -aloe nectar during storage of 90 days.…”

Section: Effect On Ascorbic Acid (Aa)supporting

confidence: 88%

Packaging materials and storage conditions affect nutritional quality of blended guava nectar

Singh

Sagar

Rudra

et al. 2023

Preprint

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“…Guava juices or nectars can also be blended with other juices in order to boost their nutritional values. Various blended guava nectars have been developed by other researchers 3,72,92,93 who have reported that blending improves the product acceptability, enhances the nutritional content and increases the product stability therefore longer shelf life for the nectars.…”

Section: Guava Juice and Nectarsmentioning

confidence: 99%

Current Status of Guava (Psidium Guajava L) Production, Utilization, Processing and Preservation in Kenya: A Review

et al. 2018

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The guava (Psidium guajava L.) tree is extensively grown in the tropical and sub-tropical regions of the world. It is quite resilient, highly productive, has high economic returns and requires minimal care. The fruit is very nutritious with a characteristic flavor and has a high demand internationally especially when processed into pulp, concentrates, ready to serve beverages, wines, as well as jams and jellies. Although Kenya has a favorable climate for guava farming, the fruit’s nutritional and economic potential remain highly underutilized due to low adoption of processing and preservation techniques in addition to limited research. This review focuses on guava production utilization, processing and preservation with emphasis on Kenya There has been progressive increase in the total acreage under guava farming with various varieties of guavas being produced. The country produces as much as 11,327 tons of guava fruits worth 1.1 million US dollars although the fruit is mainly cultivated for local consumption with minimal processing. Naturalized guavas from sprouts of randomly dispersed seeds are common across all the agroecological zones both in the wild and on farms except in the arid areas. The fruit is however, climacteric and has a high rate of perishability resulting to high postharvest losses when in season. Processing of guavas into commercial products can increase the fruit’s value, improve farmers’ household incomes and enhance their utilization. The guava value chain also remains highly underexploited and since it is a neglected crop, there is need for a multisectoral approach in order to exploit the nutritional and economic potential of the fruit.

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“…However, no change was noticed up to the first 30 days. Retention or slight increase of TSS S in the fruit beverages during storage is desirable for preserving beverage quality (Rani & Babu, 2015). TSSs content was increased during storage time by destroying polysaccharide structures to sugars which not only increased total sugar content, but also led to rising the content of reducing sugar (Bhardwaj & Pandey, 2011; Mgaya‐Kilima et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube ( Ziziphus jujuba var vulgaris ) fruit

Najafabadi

Sahari

Barzegar

et al. 2021

J. Food Process. Preserv.

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Jujube fruit, well‐known for its nutraceutical potential such as flavonoids, anthocyanins, organic acids, and phenolic compounds, is being explore as a functional ingredient in a wide array of health foods and drinks. It should be noted that there were no reported data about characteristics of the functional beverage of jujube. Therefore, in this study, it was prepared using jujube concentrate (40, 50, 60 ml), water (60, 50, 40 ml), citric acid (0.0, 0.08, 0.06, 0.1% wt/vol), and sugar (0, 7, 8, 9% wt/vol) in different ratios. Then, different factors including physicochemical parameters, bioactive compounds, sensory acceptability, instrumental color, and microbial quality, of jujube beverages were periodically analyzed during 4 months. The results indicated that the storage at 4°C caused a slight increase in total phenolic and total flavonoid contents for up to 30 days, but a significant (p < .05) decrease was observed in both parameters after a 120‐day storage. In addition, the content of vitamin C decreased (by 22.60%–43.81%) significantly (p < .05) at 4°C as the storage progressed. The formulated beverage containing three parts of jujube concentrate, two parts of water, and 0.1% citric acid exhibited superior sensory and microbial quality characteristics compared to the other samples. Practical applications Due to nutritional and technological effects of the bioactive compounds, in the present research, we produced a value‐added functional beverage using jujube concentrate, sugar, and citric acid in different concentrations resulting in a “ready‐to‐drink” product.

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Acceptability and storage studies of guava - Aloe nectar blends

Cited by 3 publications

References 0 publications

Packaging materials and storage conditions affect nutritional quality of blended guava nectar

Packaging materials and storage conditions affect nutritional quality of blended guava nectar

Current Status of Guava (Psidium Guajava L) Production, Utilization, Processing and Preservation in Kenya: A Review

Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube ( Ziziphus jujuba var vulgaris ) fruit

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