Journal of Horticultural Sciences

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Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice


Affiliations
1 Department of Horticulture, Vasantrao Naik Marathwada Agriculture University, Parbhani- 413 402, India
 

An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guava beverage with black carrot juice significantly improved the functional properties of the guava RTS. Anthocyanin and ascorbic contents of blended guava RTS with black-carrot juice decreased with advancement of storage condition and period.

Keywords

Guava, Enzyme-Assisted Processing, Functional Quality, Black Carrot.
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  • Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice

Abstract Views: 287  |  PDF Views: 101

Authors

V. S. Khandare
Department of Horticulture, Vasantrao Naik Marathwada Agriculture University, Parbhani- 413 402, India
D. P. Waskar
Department of Horticulture, Vasantrao Naik Marathwada Agriculture University, Parbhani- 413 402, India
B. M. Kalalbandi
Department of Horticulture, Vasantrao Naik Marathwada Agriculture University, Parbhani- 413 402, India
S. M. Panpatil
Department of Horticulture, Vasantrao Naik Marathwada Agriculture University, Parbhani- 413 402, India

Abstract


An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guava beverage with black carrot juice significantly improved the functional properties of the guava RTS. Anthocyanin and ascorbic contents of blended guava RTS with black-carrot juice decreased with advancement of storage condition and period.

Keywords


Guava, Enzyme-Assisted Processing, Functional Quality, Black Carrot.

References