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Studies on the storage stability of guava fruit juice

Studies on the storage stability of guava fruit juice

Pakistan Journal of Scientific and Industrial Research 18(3-4): 179-183

Sugared and single strength guava juice samples were subjected to chemical analysis and organoleptic evaluation at 90-day intervals up to a storage period of 270 days. Results of these investigations revealed that though there were some deteriorations in chemical constituents during storage, all the juice samples were organoleptically acceptable with the exception of sugared sample stored without the addition of a preservative. Single strength juice retained a higher amount of ascorbic acid (35%) as compared to the sugared sample (25%). Addition of sodium citrate to sugared samples helped in preserving the natural color and flavor of guava juice. With single strength juice, the sample without sodium citrate was preferred by the judges as compared to the single strength juice containing sodium citrate.

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Accession: 006522026

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