Not AvailableAn investigation carried out to standardize the pasteurization method for the extraction of maximum
pulp/juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of
guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in
different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of
anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods
700C
in respect of irradiation, microwave with 600 W microwave power level, followed by pasteurization at
as
thermal treatment, found to be the best methods for maximum recovery of the extracted pulp/ juice and
14.42oB
nutritional quality over other methods. After pasteurization, the recovery of pulp 62.3%, TSS
and
(20.53oB),
ascorbic acid 193.0 mg/100ml was recorded in guava and whereas the juice recovery 68.7 %, TSS
ascorbic acid (6.76 mg/100ml) and anthocyanin content (38.38 mg/100ml) was recorded in coloured grapes,
when the fruits were treated with 600 W microwave power level. However, in case of thermal pasteurization at
70oC
12.4oB
the recovery of pulp 55.8%, TSS
and ascorbic acid (149.33 mg/100ml) was recorded in guava and
(16.47OB),
juice recovery 63.0%, TSS
ascorbic acid (6.26mg/100ml) and anthocyanin content (33.48 mg/100ml)
was recorded in coloured grapes. With regards to optimization of different blend proportions, for development of
anthocyanin guava nectar, a blend of 50:50 of guava pulp and coloured grapes juice was found to be best
proportion in preserving the colour, flavour, taste and overall quality of developed anthocyanin guava nectar
with having guava dominant flavour.Not Availabl
