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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (119) Last page : (126)
Article doi: http://dx.doi.org/10.18782/2320-7051.5333

Development and Quality Evaluation of Guava (cv. Punjab Pink) Candy

Honey Kumar*, Pushpinder Singh Ranote and Rajpreet Kaur Goraya
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004
*Corresponding Author E-mail: hk.pau.ft@gmail.com
Received: 27.07.2017  |  Revised: 30.08.2017   |  Accepted: 3.09.2017  


Fresh guava fruits (Punjab Pink) were processed to make guava candy, after removal of peel and seeds and yield recorded as 64.66 per cent.  Pricked guava  pieces were pretreated  using two levels of each potassium  metabisuphite (T1= 0.2, T2= 0.5% )   and sodium  bisulfite  (T3=.2 and T4= 0.5% )  for  10 min, prior  to  candy  preparation.  Guava  candy  was  prepared  and  stored for 6 months  under  ambient  condition  in  pearl  pet  jars.  Physico-chemical analysis  of  guava  candies during storage  period  revealed that T4 treatment accomplished best for  quality,  biochemical  properties  and  colour  characteristics. Land b* values of samples decline whereas a*values elevated significantly.  Maximum overall acceptability score (8.62) was eminent for T4 followed by T3   (8.58), T2   (8.08), T1   (7.68) and minimum for control sample (6.97) at end of storage period.  Therefore, it can be  concluded that  the  most  acceptable  and  shelf  stable  product  can  be  prepared  from  sodium   bisulfite treated guava  fruit (treated @ 0.5%).

Key words: Guava (cv. Punjab Pink), Candy, Physico-Chemical, Colour, Storage

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kumar, H., Ranote, P.S. and Goraya, R.K., Development and Quality Evaluation of Guava (cv. Punjab Pink) Candy, Int. J. Pure App. Biosci.5(6): 119-126 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5333