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Studies on the preparation and storage of guava fruit bar



Studies on the preparation and storage of guava fruit bar



Haryana Journal of Horticultural Sciences 30(3/4): 187-189



The quality of guava fruit bar, prepared from newly developed guava hybrids (H-25-25, H-11-7, and H-3-22) and commercial cultivars (Lucknow-49 and Allahabad Safeda) by mixing extracted pulp with sugar, citric acid, potassium metabisulphate and glucode, heating to 80-85 degrees C for 5 minutes, and drying to approximately 15% moisture level, was evaluated during storage. Based on organoleptic rating, Allahabad Safeda was superior, followed by Lucknow-49 and hybrid H-11-7.

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Accession: 003949234

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