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NUTRITIONAL EVALUATION OF DIFFERENT
VARIETIES OF GUAVA (Psidium guajava L.) AND THEIR
PRESERVED PRODUCTS
Thesis
Submitted to the Punjab Agricultural University
in partial fulfilment of the requirements
for the degree of
MASTER OF SCIENCE in
FOOD AND NUTRITION (Minor Subject: Food Science and Technology)
By
Homi Joshi
(L-2014-H.Sc.-338-M)
Department of Food and Nutrition
College of Home Science
©PUNJAB AGRICULTURAL UNIVERSITY
LUDHIANA–141 004
2016
CERTIFICATE – I
This is to certify that the thesis entitled, “Nutritional evaluation of different
varieties of guava (Psidium guajava L.) and their preserved products” submitted for the
degree of Master of Science, in the subject of Food and Nutrition (Minor subject: Food
Science and Technology) of the Punjab Agricultural University, Ludhiana, is a bonafide
research work carried out by Homi Joshi (L-2014-HSc.-338-M) under my supervision and
that no part of this thesis has been submitted for any other degree.
The assistance and help received during the course of investigation have been fully
acknowledged.
__________________________
[Dr.(Mrs.) Anita Kochhar]
Major Advisor Professor and Head
Department of Food and Nutrition
Punjab Agricultural University
Ludhiana – 141004
CERTIFICATE – II
This is to certify that the thesis entitled, “Nutritional evaluation of different varieties
of guava (Psidium guajava L.) and their preserved products” submitted by Homi Joshi
(Admn No. L-2014-HSc.-338-M) to the Punjab Agricultural University, Ludhiana, in partial
fulfillment of the requirement for the degree of Master of Science, in the subject of Food
and Nutrition (Minor subject: Food Science and Technology) has been approved by the
Student‟s Advisory Committee after an oral examination on the same.
________________________ ________________________
[Dr. (Mrs.) Anita Kochhar] [Dr. Rajni Modgil]
Major Advisor External Examiner Professor
Deptt. of Food Science Nutrition and
Technology
CSKHPKV Palampur
________________________
[Dr. (Mrs.) Anita Kochhar]
Head of the Department
______________________
(Dr. H. S. Dhaliwal)
Dean Postgraduate Studies
ACKNOWLEDGEMENTS
I bow my head with utmost reverence before the Almighty whose eternal blessing has enabled me to accomplish this noble effort.
I feel proud being a student of Punjab Agricultural University and at the same time I acknowledge the help provided by the Department of Food and Nutrition and the university. The financial assistance provided by ICAR in the form of Junior Research Fellowship during the tenure is gratefully acknowledged.
I feel profound privilege to record my deep sense of gratitude and sincere thanks from the core of my heart to my esteemed and worthy advisor Dr. Anita Kochhar, Professor and Head, Department of Food and Nutrition, for her invaluable guidance, constant encouragement, friendly attitude, immense patience, useful discussion and peerless criticisms during the course of investigation which helped me to learn something from her at each and every moment of my degree. She has always been a fountain of inspiration to me. Today, at the moment of successful completion of my degree, I am feeling lack of words to convey my heartfelt reverence for her. I am grateful to her for providing necessary facilities and moral support for successful completion of this work.
It is a great privilege for me to express my esteem and profound sense of gratitude to the members of my advisory committee Dr. Kiran Grover, Senior Extention Specialist, Department of Food and Nutrition, Dr. Savita Sharma, Senior Dough Rheologist, Department of Food Science and Technology and Dr. Jaswinder Brar, Professor (Food and Nutrition), Dean PGS Nominee or their valuable suggestions, considerate behaviour, guidance and critical appraisal of the manuscript.
I wish to express sincere thanks and heartfelt gratitude to Dr. R.S. Boora, Horticulturist, Regional Fruit Research Station, Patiala, Dr. M. Javed, Professor, Department of Maths, Stats and Physics, Dr. Amarjeet Kaur, Professor and Head, Department of Food Science and Technology and Dr. Harpreet Kaur, Asst. Professor, Department of Food and Nutrition for their unfailing encouragement and valuable suggestions at every phase of the study.
I owe my parents, Mr. Jagdish Chandra Joshi and Mrs. Nalini Joshi, who have raised me to be the person I am today. The words at my command are not adequate in form and spirit to convey the depth of my gratefulness to my loving parents for their ever encouraging moral support, constant concern and selfless sacrifices for my future. My vocabulary utterly fails in expressing love to my dear brother Varun for his support and affection.
I feel no words in expressing my profound gratitude to my seniors Chingakham Basanti Devi, T. Bindhya Dhanesh, Pushpa Dhami, Pragya Pandey, Priya Sharma, Amarjeet Kaur, Manpreet Kaur and Honey Kumar for their constant encouragement and pain taking help in completion of this investigation.
I express my deep sense of affection to my dear friends Aakash, Bhavyasree, Jitendra and Ashok, who have been a constant source of inspiration to me. I owe my gratitude to my seniors, Manohar Lal, Neha Pathak, Shweta Madhwal and Poonam Jethwani for their extensive support in my research work. It gives me immense pleasure to thank my batch mates Manohar, Manpreet, Aditi and Yamini whose constant support, help and collective efforts have been reflected in the completion of this venture. I extend my heartfelt thanks to the supervisors and workers in the field, teaching and non-teaching staff, Department of Food and Nutrition for their help.
Last but not the least, I duly acknowledge my sincere thanks to all who love and care for me, whose names I might have missed.
Date: Place: Ludhiana Homi Joshi
Title of the Thesis : Nutritional evaluation of different varieties of guava
(Psidium guajava L.) and their preserved products
Name of the student and
Admission Number
: Homi Joshi
L-2014-H.Sc.-338-M
Major Subject : Food and Nutrition
Minor Subject : Food Science and Technology
Name and Designation of
Major Advisor
: Dr. Anita Kochhar
Professor and Head
Degree to be awarded : M.Sc. (Food and Nutrition)
Year of award of Degree : 2016
Total Pages in Thesis : 73+Appendix+Vita
Name of University : Punjab Agricultural University, Ludhiana- 141 004
Punjab, India
Abstract
Six varieties of guava namely Sardar, Shweta and Hisar Surkha of white fleshed
cultivars and Lalit, Punjab Pink and Hisar Safeda of pink fleshed cultivars were analysed for
their nutritional composition and had crude protein 0.69 – 0.94 per cent, crude fiber 4.98 –
7.86 per cent, carbohydrates 9.02 – 13.07 per cent, calcium 17.53 – 21.32 mg, phosphorus
37.39 – 48.78 mg, potassium 87.96 – 106.45 mg, vitamin C 187 – 225 mg and total
carotenoids (found only in pink fleshed cultivars of guava) ranged from 5.72 – 6.84 mg/100 g.
Five preserved products namely jam, jelly, chutney, RTS and candy were developed from
each variety. Mean overall acceptability scores for the preserved products developed from
different varieties of guava were significantly different (p<0.05). For jam, jelly and candy,
Punjab Pink variety and for RTS, Lalit variety of pink fleshed guava was preferred whereas
Sardar variety of white fleshed guava was found to be most acceptable for chutney. The
preserved products were analysed for their nutritional composition. A significant difference
was observed in terms of the proximate composition, minerals, vitamin C and total carotenoid
content among the preserved products developed from different varieties of guava. Candy,
followed by chutney and jam had good nutritive value. Candy was found to be more
nutritious among all with protein 0.28 – 0.42 per cent, fiber 3.87 – 5.21 per cent,
carbohydrates 85.09 – 87.23 per cent, calcium 7.72 – 9.39 mg, potassium 46.27 – 57.99 mg,
vitamin C 28.17 – 41.22 mg/100 gm. The total carotenoids 3.20 – 4.90 mg/100 gm were
found only in candy prepared from pink fleshed varieties of guavas. The highest phosphorus
content was found in chutney (15.20 – 18.53 mg). RTS and jelly had least nutrient content.
All the varieties were highly nutritious and can be recommended for regular consumption for
maximum health benefits. For making preserved products like jam jelly and candy Punjab
Pink variety and for RTS Lalit variety of pink fleshed guava whereas, Sardar variety of white
fleshed guava for making chutney were found to be highly acceptable and could be
recommended.
Key words: Guava varieties, health benefits, nutritional composition, preserved products,
sensory evaluation
_______________________ ____________________
Signature of Major Advisor Signature of the student
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mOjUdw AiDAYn dOrwn AmrUd dIAW ic`ty gudy vwlIAW srdwr, Svyqw Aqy ihswr surKw iksmW Aqy gulwbI gu`dy vwlIAW lilq, pMjwb ipMk Aqy ihswr sPYdw dw auhnW dy pOSitkqw dy ilhwz nwl mulWkx kIqw igAw Aqy iehnW iv`c krUf pRotIn 0.69-0.94 pRqISq, krUf rySw 4.98-7.86 pRqISq, kwrbohweIfRyts 9.02-13.07 pRqISq, kYlSIAm 17.53-21.32 im.gRw., &ws&ors 37.39-48.78 im.gRwm., potwSIAm 87.96-106.45 im.gRwm., ivtwimn sI 187-225 im.gRwm. Aqy ku`l kYrotInwiefs (AmrUdy dIAW kyvl gulwbI gu`dy vwlIAW iksmW iv`c pieAw igAw) dI imkdwr 5.72-6.84 im.gRwm/100 gRwm drj kIqI geI[ hryk iksm qoN pMj auqpwd - jYm, jYlI, ctnI, Awr.tI.AYs. Aqy kYNfI iqAwr kIqy gey[ AmrUdW dIAW v̀Ko-vK̀rIAW iksmW qoN iqAwr kIqy sMr`iKAq auqpwdW leI dw ku`l AOsqn sivkwrqqw AMk ArQpUrn (p<0.05) qOr qy iviBMn sI[ jYm, jYlI Aqy kYNfI leI pMjwb ipMk iksm Aqy Awr.tI.AYs. leI gulwbI gu`dy vwlI lilq iksm nUM psMd kIqw igAw jdoNik ctnI leI sPYd gu`dy vwlI srdwr iksm nUM sB qoN vDyry psMd kIqw igAw[ pOSitk bxqr dy ilhwz nwl iqAwr kIqy gey auqpwdW dw mulWkx kIqw igAw[ AmrUd dIAW v`Ko-vK̀rIAW iksmW qoN iqAwr kIqy sMr`iKAq auqpwdW iv̀c pRogzImyt bxqr, KixjW, ivtwimn sI Aqy kul̀ kYrotInwief dI imkdwr dy ilhwz nwl ArQpUrn iviBMnqw pweI geI[ kYNfI Aqy ies auprMq ctnI Aqy jYm dI pOSitkqw p`KoN vDIAw sn[ kYNfI sB qoN vDyry pOSitk sI, ies iv`c pRotIn, rySy, kwrbohweIfRyts, kYlSIAm, potwSIAm Aqy ivtwimn sI dI imkdwr kRmvwr 0.28 – 0.42 pRqISq, 3.87 – 5.21 pRqISq, 85.09 – 87.23 pRqISq, 7.72 – 9.39 im.gR., 46.27 – 57.99 im.gRw. Aqy 28.17 – 41.22 im.gRw./100 gRwm drj kIqI geI[ AmrUdW dIAW isrP gulwbI gu`dy vwlIAW iksmW qoN iqAwr kIqI geI kYNfI iv`c kul̀ kYrotInweIfs dI imkdwr 3.20 qoN 4.90 im.gRw./100 gRwm q`k drj kIqI geI[ PwsPors dI sB qoN vDyry imkdwr imkdwr (15.20-18.53 im.gRw.) ctnI iv`c pweI geI[ Awr.tI.AYs. Aqy jYlI sB qoN G`t pOSitk sn[ swrIAW iksmW bhuq vDyry pOSitk sn Aqy ishq p̀KoN v̀D qoN vD̀ lwB pRwpq krn leI iehnW dI inrMqr vrqoN krn dI iSPwirS kIqI jWdI hY[ sMr`iKAq auqpwd ijvyN ik jYm, jYlI Aqy kYNfI iqAwr krn leI AmrUd dI gulwbI gu`dy vwlI pMjwb ipMk iksm Aqy Awr.tI.AYs. leI lilq iksm jdoNik ctnI bnwaux leI AmrUd dI sPYd gu`dy vwlI srdwr iksm sB qoN vDyry psMd kIqI geI Aqy iehnW dI isPwirS kIqI jWdI hY[
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CONTENTS
CHAPTER TOPIC PAGE NO.
I. INTRODUCTION 1-4
II. REVIEW OF LITERATURE 5-15
III. MATERIAL AND METHODS 16-25
IV. RESULTS AND DISCUSSION 26-58
V. SUMMARY 59-62
REFERENCES 63-73
APPENDIX I
VITA
LIST OF TABLES
Table
No.
Title Page
No.
4.1 Proximate composition of different varieties of guava (DW basis) 27
4.2 Mineral content of the different varieties of guava 29
4.3 Vitamin C and total carotenoid content of different varieties of guava 30
4.4 Mean sensory scores for jam prepared from white and pink fleshed
varieties of guava
31
4.5 Mean sensory scores for jelly prepared from white and pink fleshed
varieties of guava
32
4.6 Mean sensory scores for chutney prepared from white and pink fleshed
varieties of guava
34
4.7 Mean sensory scores for RTS prepared from white and pink fleshed
varieties of guava
35
4.8 Mean sensory scores for candy prepared from white and pink fleshed
varieties of guava
36
4.9 Overall acceptability scores of preserved products developed from
different varieties of guava
37
4.10 Proximate composition of jam developed from different varieties of
guava (DW basis)
38
4.11 Mineral content of the guava jam developed from different varieties of
guava
40
4.12 Vitamin C and total carotenoid content of jam developed from different
varieties of guava
41
4.13 Proximate composition of jelly developed from different varieties of
guava (DW basis)
42
4.14 Mineral content of the jelly developed from different varieties of guava 43
4.15 Vitamin C and total carotenoid content of jelly developed from different
varieties of guava
44
4.16 Proximate composition of chutney developed from different varieties of
guava (DW basis)
45
4.17 Mineral content of the chutney developed from different varieties of
guava
47
4.18 Vitamin C and total carotenoid content of chutney prepared from
different varieties of guava
48
4.19 Proximate composition of RTS prepared from different varieties of
guava (DW basis)
50
4.20 Mineral content of the RTS developed from different varieties of guava 51
4.21 Vitamin C and total carotenoid content of RTS developed from different
varieties of guava
52
4.22 Proximate composition of candy developed from different varieties of
guava (DW basis)
53
4.23 Mineral content of the candy developed from different varieties of guava 55
4.24 Vitamin C and total carotenoid content of candy developed from
different varieties of guava
56
4.25 Proximate composition of preserved products developed from different
varieties of guava
57
4.26 Minerals, vitamin C and total carotenoid content of preserved products
developed from different varieties of guava
58
LIST OF FIGURES
Figure
No.
Title Page
No.
4.1 Mean sensory scores for jam prepared from white and pink fleshed
varieties of guava
32
4.2 Mean sensory scores for jelly prepared from white and pink fleshed
varieties of guava
33
4.3 Mean sensory scores for chutney prepared from white and pink fleshed
varieties of guava
34
4.4 Mean sensory scores for RTS beverage prepared from white and pink
fleshed varieties of guava
36
4.5 Mean sensory scores for candy prepared from white and pink fleshed
varieties of guava
37
LIST OF PLATES
Plate
No.
Title
1 Development of jam from white-fleshed varieties of guava
2 Development of jam from pink-fleshed varieties of guava
3 Development of jelly from white-fleshed varieties of guava
4 Development of jelly from pink-fleshed varieties of guava
5 Development of chutney from white-fleshed varieties of guava
6 Development of chutney from pink-fleshed varieties of guava
7 Development of RTS beverage from white-fleshed varieties of guava
8 Development of RTS beverage from pink-fleshed varieties of guava
9 Development of candy from white-fleshed varieties of guava
10 Development of candy from pink-fleshed varieties of guava
ABBREVIATIONS
µg : micro gram
AODF : Antioxidant dietary fiber
CFB : Corrugated fiber boards
DW : dry weight
g : gram
GAE : Guava aqueous extract
GEE : Guava ethanol extract
GLC : Gas-liquid chromatography
ha : hectare
HDL : High density lipoprotein
kg : kilograms
l : liter
mg : milligram
ml : milliliter
MS : Mass spectrometry
RTS : Ready-to-serve
TSS : Total soluble solids
CHAPTER I
INTRODUCTION
Guava (Psidium guajava) is one of the most important fruit crop in tropical and
subtropical regions of the world and claims superiority over different fruits by virtue of its
commercial and nutritional values. Botanically, it belongs to the family Myrtaceae which
comprises at least 150 genera and more than 5,650 species (Govaerts et al 2008). Guava is a
native of tropical America. It is now widely grown all over the tropics and the subtropics. The
major guava producing countries in the world are South Asian countries, the Hawaiian
islands, Cuba and India. It has been cultivated in India since early 17th century.
Guava is extensively cultivated in India over 246.2 thousand hectare land with a
production of 3993.5 thousand million tonnes (India Stat 2016). Though it is successfully
grown all over the country, the most important guava growing states are: Maharashtra, Bihar,
Madhya Pradesh, Uttar Pradesh, Chattisgarh, Punjab and Haryana. The district Allahabad of
Uttar Pradesh has the reputation of growing best quality guava in the country as well as in the
world. In Punjab, guava is cultivated on a large scale in all the districts and is a very
productive and highly profitable fruit crop. It ranks second in cultivation after citrus and
occupies an area of 8205 ha with a production of 1.80 million tonnes (Anonymous 2014).
Area under this crop is increasing rapidly in Punjab due to better returns per unit area basis
and its suitability for varying agro–climatic conditions.
Guava is a shallow-rooted shrub or small tree spreading up to 3-10 m in height. It can
be grown on a wide variety of soils from heavy clay to light sandy. Soils with pH 6.5-7.5 are
more suitable for its cultivation but it can withstand the soil pH ranging from 4.5 to 8.5. The
plant being hard and prolific bearer requires less water and is not affected by extremes of hot or
cold temperature, but it cannot tolerate frost. The wide adaptability of guava tree helped it to
sustain even in adverse conditions. However, areas having distinct winter season are considered
best for the adequate yield and improved fruit quality. For quality fruit production, the optimum
temperature should be 23-28ο
C. It can withstand extreme humid and dry conditions, but yield
less and poor quality fruits, if there is decrease in humidity along with high temperature.
The Allahabad Safeda and Sardar are the main cultivars grown in India since long
time. The crop improvement through selection, introduction and hybridization was attempted
in India and many other countries to develop high quality fruit varieties in terms of fruit size,
high TSS, good sugar-acid blend, good aroma, attractive skin, flesh colour, free core, soft
seeds, keeping quality, stable juice colour, high vitamin C and good pectin content (Boora
2012). Because of this several superior quality guava varieties have emerged like Lalit, Pant
Prabhat, Dhareedar, Arka Mridula, Khaja, Chittidar, Harija etc. and hybrids which includes
Arka Amulya, Safed Jam, Hisar Surkha, Hisar Safeda, Kohir Safeda etc .
2
Guava cultivars display a great diversity in tree size, bearing habit, and yield, as well
as in fruit size, shape, quality and other physico-chemical characterstics. Guava fruit are
round, globular, ovoid or pear shaped and from 3 to 15 cm in length depending upon the
variety. The outer skin is usually green before maturity and turns green to yellow or pinkish
when ripe. The flesh is a finely granular pulp and the inside is softer pulp with many small
hard seeds and may be white, pink, yellow or red in colour. Guavas have sweet musky odour
which is pungent and penetrating. In flavor, varieties range from sweet to tart, all with the
characterstic flavor and odour of the guava more or less pronounced. Fruits also vary in the
thickness of the fleshy mesocarp, which is very thin in certain varieties. Varieties vary widely
in flavor and seediness, some are seedless. The better varieties are soft when ripe, creamy in
texture with a rind that softens to be fully edible (Dhillon 2013). Picked at the right stage of
maturity, fruits on ripening give excellent taste and flavor, characerstic of a particular cultivar.
It is one such fruit which is 100 per cent edible. Excellent salad and puddings are also
prepared from the ripe fruit.
Guava is considered as one of the most important tropical fruit trees in the world,
enriching the diet of hundreds of millions of people with its special characteristic odour and
high nutritive value. They are often included among super fruits, as they are rich in dietary
fiber, pectin, vitamin A and C, folic acid, potassium, copper and manganese and contain fair
amount of calcium, phosphorus and iron (Morton 1987). Guava is broady classified into two
distinct types of varieties, the first is white fleshed and the other is pink or red fleshed. The
white fleshed guava variety Allahabad Safeda contain ascorbic acid 205 mg/100g, reducing
sugars 3.34 per cent, non-reducing sugars 5.13 per cent, tannins 0.32 per cent, starch 0.65 per
cent and crude fiber 4.5 per cent. The average nutritional composition of red fleshed guava
contain ascorbic acid 175.5 mg/100g, reducing sugars 3.92 per cent, non-reducing sugars 4.79
per cent, tannin 0.31 per cent, starch 0.61 per cent and crude fiber 4.58 per cent (Chundawat
et al 1976 and Rathore 1976). Thus having a generally broad, low-calorie profile of essential
nutrients, a single common guava (Psidium guajava) fruit contains about four times the
amount of vitamin C as an orange (Hassimotto et al 2005). It ranks third in vitamin C content
after barbadose cherry and amla. Besides this, they also contains carotenoids, flavonoids
particularly quercetin and other polyphenols – the major class of antioxidant pigents, that
help to prevent degenerative diseases (Joseph and Priya 2011).
Guava has been extensively studied in terms of pharmacological activity. The high
vitamin C and polyphenol content of guava exhibits strong antioxidative properties and also
boost the functioning of the immune system of the body. Oxidative stress is found to play a
contributory role in pathogenesis of ageing, inflammation and cancer. Free radicals have also
been implicated as playing a role in etiology of various cardiovascular diseases,
neurodegenerative diseases such as atherosclerosis, stroke, asthma, Alzheimer‟s disease and
3
may also facilitate mutagenesis and tumor promotion and progression (Allen and Tresini
2000). In our body, protection against free radicals is provided either by antioxidant enzymes
or by nonenzymatic antioxidants supplied through our diet which include thiols, vitamin C,
vitamin E, vitamin A, some metals and polyphenols like isoflavones, gallic acid, quercetin,
kaemferol etc. According to Misra and Seshadri (1968) phenolic compounds such as
myricetin, apigenin, ellagic acid and anthocyanins are also present at high levels in guava
fruits. Thus guava is at top among tropical fruits when it comes to disease fighting
antioxidants.
The fruit has a sweet taste with a little astringency. The astringency may be assigned
to the polyphenols present in it. Due to their astringent properties, mature guava fruits, leaves,
roots, bark and immature fruits are used in local medicine to treat gastroenteritis, diarrhea and
dysentery (Ojewole et al 2008). Quercetin found in guava is thought to contribute to the anti-
diarrheal effect. It is able to relax intestinal smooth muscle and inhibit bowel contraction.
Guava consumption has been reported to significantly reduce serum total cholesterol,
triglycerides and blood pressure and increase high density lipoprotein (HDL) or good
cholesterol thereby decrease the risk of cardiovascular diseases. Besides fruit, various oher
parts of guava tree like leaves, bark and roots have been used in treating number of ailments.
The main constituents of guava leaves are phenolic compounds, isoflavonoids, gallic acid,
catechin, epicatechin, rutein and kaemferol, while seeds, skin and bark pocess glycosides,
carotenoids and phenolic compounds. The decoction or infusion of leaves are used as
antibiotic for wounds, ulcers and tooth ache. They are also used to treat diarrhea, malaria,
vomiting, cough, throat infections and a number of other conditions. The bark and roots are
used in the treatment of dysentery, skin ailments, fever, vaginal hemorrhage, indigestion etc.
Due to these phytochemicals guava is known to exhibit potent anti-diarrheal,
antihypertensive, anti-inflammatory, analgesic, hepatoprotective, antioxidant, antimicrobial,
hypoglycemic and anti-mutagenic activities. Guavas also have immense bioactive potential
and are a good source of dietary fiber which functions as a prebiotic.
Guavas are seasonal in nature and should be harvested when they are mature but firm.
The fruits should not be allowed to overripe as they deteriorate in quality. Mature fruits of
winter crop are ready for picking from the end of December to the end of March. The fruits
must be harvested with great care because of their soft, thin skin. Harvesting is generally
carried out by hand to avoid physical damage. The fruits picked at proper maturity can be
kept at room temperature for one week in perforated polythene bags and for 2-3 weeks in
corrugated fiber boards (CFB) cartons in commercial cold stores at 0-3.3οC temperature and
85-90% relative humidity.
The fresh fruit is preferred for consumption but being seasonal limits availability of
fruit throughout the year. Guava tree bear two crop in a year but only small quantity of guava
4
produce is utilized for processing in India. This is due to three factors; firstly as a non-
climactric fruit, it is perishable in nature and cannot be stored for more than two days in rainy
season and 6 to 8 days in winters; secondly, the rainy season crop is subjected to heavy
infestation and finally, the guava season is very short resulting in a glut in the market (Singh
and Dhawan 1983). Because of the limited shelf life, it is necessary to utilize the fruit for
making different products to increase its availability over an extended period of time.
Also with the changing consumer attitudes, demands and emergence of new market
products, it has become imperative for producers to develop products, which have nutritional
as well as health benefits. In this context, guava has excellent digestive and nutritive value,
pleasant flavor, high palatability and availability in abundance at moderate price. Higher the
value addition, better is the postharvest management and lower losses. Hence processed
products such as puree, paste, canned slices in syrup, juice, nectar, pulp, jam, jelly, fruit bar or
dehydrated products are developed and marketed. It is also used as an additive to other fruit
juices or pulps (Leite et al 2006). These products have good potential for internal as well as
external trade.
Although a wide variety of guavas are being cultivated at present, very little work has
been done on the nutritional composition of guavas varieties grown in northern India and their
preserved products. Therefore, the present research work has been planned with the following
objectives:
i. To determine nutritional composition of different varieties of guavas.
ii. Development and organoleptic evaluation of preserved guava products.
iii. To study the nutritional composition of preserved guava products.
CHAPTER II
REVIEW OF LITERATURE
In this chapter, relevant literature pertaining to the present studies has been reviewed
under suitable captions:
2.1 Characteristics of guava
2.2 Physico-chemical composition of guava
2.3 Nutritional composition of guava
2.4 Health benefits of guava
2.5 Guava and its preserved products
2.1 Characteristics of guava
Guava (Psidium guajava L.) is one of the major commercial fruit crops of India. It ranks
fourth in area and production of fruits after mango, banana and citrus. It is the favourite fruit of
growers because of its wide adaptability and higher return per unit area (Kaur et al 2011).
Guavas grow well in most climates in the tropics and subtropics. Being a hardy plant,
guava is not much affected by the extremes of temperature. It does not however, tolerate frost.
The optimum temperature for growth ranges from 23 to 28οC (Samson 1980).
The trees of guava produce as many as three crops in a year under tropical regions,
whereas in northern region, it flowers twice a year. Singh (2003) stated that under north
Indian conditions in general and particularly in Punjab, guava flowers twice a year. Once in
April-May for rainy season crop and in August-September for winter season crop. The rainy
season crop is heavily infested with the attack of fruit fly. The winter season crop is
commercially important because of superior quality and being free from fruit fly attack.
Rattanpal and Dhaliwal (2002) evaluated the performance of new introductions such
as Apple Colour, Arka Amulya and Arka Mridula with respect to their fruiting characters
under Ludhiana conditions and found that the biochemical constituents i.e. TSS, total sugars,
acidity and vitamin were higher in winter season than in rainy season in all the varieties.
According to Central Institute for Subtropical Horticulture (CISH) Lucknow, Shweta
is the variety of guava with selection from half-sib population of Apple Colour. It has fruits
each weighing 225 g and creamy white epicarp with red spots. The pulp is snow white with
few soft seeds embedded in it. The fruits are attractive with good nutritive value and contain
300 mg ascorbic acid per 100 g pulp (Central Institute for Subtropical Horticulture 2007).
Lalit variety of guava has selection from half-sib population of Apple Colour
collected from Allahabad and released by CISH, Lucknow for commercial cultivation. The
fruits were saffron yellow in colour with red blush and pulp was firm and pink with good
blend of sugar and acids. Average fruit weight was 185-200 g. Fruit yield was 100 kg per
plant per annum at around six years of age, higher than any other commercial guava variety.
The jelly made from this variety has better flavor and appearance (Dhillon 2013).
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Chaudhary Charan Singh Haryana Agricultural University (CCSHAU) has developed
two hybrid varieties of guava – Hisar Safeda and Hisar Surkha. Hisar Safeda (H 25-25) is a
hybrid of Allahabad Safeda x Seedless. The tree has upright growth with a compact crown;
fruits were round, about 92 g in weight, with creamy pulp and few soft seeds. The TSS and
ascorbic acid contents were 13.4% and 185 mg/100g pulp, respectively (Daulta et al 1998).
Hisar Surkha (H 12-34) is a hybrid of Apple Colour and Banarasi Surkha. Tree has
broad to compact crown and medium in height. Round fruits weigh about 80 g each. Pulp was
pink having 13.6% TSS, 0.48% acidity and 169 mg/100 g pulp of ascorbic acid (Daulta et al
1998).
Lucknow 49, popularly known as Sardar, has been evolved through a selection made
at Poona. Chandra and Govind (1991) reported that the trees of Sardar variety were semi-
dwarf, vigorous, heavy branching type with flat crown. Leaves were large, long, and elliptic-
ovate to oblong in shape. Fruits were spherical to round in shape with the primerose-yellow
skin colour having red dots on the skin. Pulp was white with many seeds. The TSS, acidity
and vitamin C contents were 11.16, 0.42% and 149.9 mg/100g pulp, respectively.
Punjab Pink is a hybrid between Portugal x L 49 = F1 x Apple colour. The trees of
this variety are vigorous with drooping branches. The fruit is medium to large in size with
attractive red coloured skin sometimes in summer season and golden yellow in winter season.
The flesh is red having pleasant flavour. TSS ranged from 10.5 to 12.0 per cent. It is a prolific
bearer and the average yield is 53 kg per tree (KVK Patiala 2015).
Guava fruit is a berry. The fruits are mostly round in shape. Some varieties are ovate
or pear shaped. The fruit consists of fleshy pericarp and seed cavity with a number of small
seeds. Numerous stone cells occur in the fleshy part of the fruit. These stone cells impart
gritty texture to the flesh. The skin colour of mature guava fruit is greenish yellow. The flesh
colour is normally white or cream. In some varieties it is pink. The flavor of mature guava
fruit has been described as sweet, musky and highly aromatic (Wilson 1980; Singh 1988).
Pandey et al (2007) evaluated eleven newly developed guava hybrids/selections for
vegetative growth, yield and qualitative attributes for their suitability under north Indian
conditions. Among the eleven cultivars the individual fruit weight was highest in cv. Shweta
(CISH-G-4), while fruit yield was maximum in Lalit. Maximum TSS, total sugar and reducing
sugar contents and minimum acidity were recorded in Hisar Surkha. Similarly, ascorbic acid
content was highest in cultivar Shweta (CISH-G-4). On the basis of preliminary evaluation, it
was observed that the cultivars, Shweta (CISH-G-4), Hisar Surkha, Lalit and Sangam performed
better under north Indian conditions in comparisons to other tested cultivars.
2.2 Physico-chemical composition of guava
The physico-chemical composition of guava varied widely with the cultivars, stage of
maturity and seasons. The maturity was defined in terms of changes of colour from green to
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yellow. The results revealed that the weight of guava increased from 36.82 g/cm size at 100%
green to 50.24 g/cm size at 100% yellow. The true density decreased from 1.03g/cc to 0.91
g/cc. The total soluble solids increased from 10.5% to 12.75%, and total soluble sugars varied
from 4.81g/100 g to 7.32 g/100 g. It was further observed that ascorbic acid content increased
from 118.53 g/100 g to 199.26 g/100 g, while the percentage acidity decreased from 0.72 to
0.55% (Agarwal et al 2002).
Selvaraj et al (1999) analysed fruits of Allahabad Safeda and Sardar at different
developmental stages for their physicochemical, biochemical and mineral constituents and
concluded that the total acidity, skin chlorophyll, skin carotenoids, vitamin A, total pectin,
crude protein, phosphorous, potassium, calcium, magnesium and sodium contents decreased;
pulp pH, total tannins, dry matter andiron contents showed marginal changes, and TSS,
vitamin C, sucrose, glucose and fructose contents increased during fruit maturation and
ripening.
Tandon et al (1983) analysed the chemical composition of guava pulp of Lucknow-49
variety and noted the TSS of fresh fruit was 9.6 οBrix while Jayachandran et al (2005)
reported that the TSS to be 11.43 ο Brix for the same variety which after nine days of storage
was reduced to 9.77 οBrix. Dutta et al (2009) observed 8.90
οBrix TSS in L-49 variety of
guava. TSS content of fresh guava fruit was 12.2 οBrix as reported by Khan et al (2013).
However, Tanwar et al (2014) recorded 10.2 οBrix total soluble solids during the physico-
chemical evaluation of fresh guava. Kumar (2015) analysed two varieties of guava namely
Punjab Pink and Allahabad Safeda; found that Punjab Pink had more TSS (10.5 οBrix) as
compared to Allahabad Safeda variety (9.2 οBrix).
Yusof (1990) conducted a study on guava varieties grown in India and found that per
cent titratable acidity varied from 0.26 to 0.52 per cent in fresh fruit and pH varied from 3.89
to 4.1. Jayachandran et al (2005) reported that titratable acidity in L-49 variety of guava
increased from 0.60 in fresh fruit to 0.72 per cent after 9 days of storage while Dutta et al
(2009) reported the titratable acidity in fresh fruit was 0.6 per cent. Kumar (2015) found that
pH and titratable acidity were slightly more in the fresh fruit of Punjab Pink variety as
compared to Allahabad Safeda. The pH value for Punjab Pink variety was 4.14 and 4.12 for
Allahabad Safeda. The acidity in fresh fruits of two varieties was 0.38 per cent in Punjab Pink
and 0.25 per cent in Allahabad Safeda.
Chundawat et al (1976) reported that non reducing sugars and reducing sugars varied
significantly among cultivars and from season to season. Non reducing sugar content was
recorded to be higher in rainy season crops than winter season crop. A reverse trend in
reducing sugars was found in winter season fruits. Adrees et al (2010) estimated the
nutritional quality of different fresh guava fruit varieties and observed that the total sugar
content varied from 4.33 to 6.36 per cent. According to Singh et al (2013) the total sugar
8
content of fresh guava fruit of L-49 was found to be 4.3 per cent , whereas 6.11 per cent total
sugar were reported by Dutta et al (2009) in L-49 variety of guava. Jayachandran et al (2005)
reported 3.90 per cent reducing sugar content in fresh guava fruit variety Lucknow-49 while
Tandon et al (1983) showed much less amount (1.18%) of reducing sugars in the same
variety.
2.3 Nutritional composition of guava
The guavas may differ in their nutritional composition depending on the growing
conditions, season, maturity stage and variety. Similar to most other fruits, guava has low fat
and protein and high moisture content. However, their ash and fibre contents are high.
Mukharjee and Datta (1967); Teotia et al (1970); Kumar and Hoda (1974) found that guava
fruit consists of about 20% peel, 50% fleshy portion and 30% seed core. The guava is an
exceptionally rich source of ascorbic acid and a fair source of vitamin A, calcium,
phosphorus, pantothenic acid, riboflavin, thiamin, niacin and pectin (Wilson 1980).
Das et al (1995); Kundu et al (1995); Ghosh and Chattopadhyay (1996) reported that
ripe guavas contain 77.9 – 86.9% moisture, 12.3 – 26.3% dry matter, 0.51 – 1.02% ash, 0.10 –
0.70% crude fat, 0.82 – 1.45% crude protein and 2.0 – 7.2% crude fiber. According to the
national nutritional database of United States Department of Agriculture (USDA), the major
nutritional components of fresh guava fruit per 100 g are: sugars 8.92 g; vitamin C 228.3 mg;
vitamin A 624 IU; vitamin E 0.73 mg; vitamin K 0.0026 mg; lycopene 5.2 mg (in red fleshed
cultivars only); potassium 417 mg; phosphorus 40 mg; magnesium 22 mg and calcium 18 mg
(Singh and Yahia 2011).
Rathore (1976) studied four varieties of guava such as Redfleshed, Safeda, Lucknow-
49 and Chittidar and recorded the moisture content as 81.0, 81.9, 82.6 and 82.9 per cent
respectively in the winter crop. Sandhu et al (2001) found that the moisture content of
Allahabad Safeda and Banarasi Surkha variety of guava was 87.79 and 81.80 per cent. Singh
et al (2013) noted the moisture content in Allahabad Safeda as 87.79 percent.
Tanwar et al (2014) reported 0.6 per cent ash content in fresh guava fruit. Kumar
(2015) analysed Punjab Pink and Allahabad Safeda varieties of guava and found that ash
content was higher in Punjab Pink variety by 37.20 per cent. The value of ash content was
recorded as 0.54 per cent in Allahabad Safeda and 0.6 per cent in Punjab Pink.
Carbohydrates are the main component of guava and their composition also depends
on the guava variety. Of the total carbohydrate content, about 60% are sugars, with a
predominance of fructose (59%) followed by 35% glucose and 5% sucrose (Yusof 2003).
Guavas are a rich source of pectin. Pectin content of guava increases during ripening
and declines rapidly in over-riped fruits. Total pectin content of guava was found to vary from
346-396 mg/100g for unripe fruit and 705-804 mg/100g for fully ripened guavas (Jagtiani et
al 1988).
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Singh (1988); Das et al (1995); Ghosh and Chattopadhyay (1996) reported 75 – 260 mg
of ascorbic acid per 100 g guava fruits in different varieties. Tandon et al (1983) found that L-49
variety of guava has 175.0 mg ascorbic acid/100g. Dutta et al (2009) reported 114.46 mg/100g
ascorbic acid content in L-49. The ascorbic acid content of Sardar variety was 225mg/100g as
observed by Dhaliwal (2003). Kumar (2015) found that the ascorbic acid content was 2.9 per cent
higher in Allahabad Safeda as compared to Punjab Pink variety. The ascorbic acid content was
recorded as 204.52 mg/100g in Allahabad Safeda and 198.49 mg/100g in Punjab Pink. Guava
fruits ripened during the winter season (November – December) contained more ascorbic acid i.e.
325 mg/100 g than those ripened during rainy season (July – August) in which 140 mg/100 g
ascorbic acid was present (Sachan et al 1969; Mitra et al 1984). El – Zorkani (1968); Agnihotri et
al (1962) found out that the ascorbic acid content reaches a maximum in green, fully mature fruit
and starts to decline rapidly as the fruit ripens. However, red fleshed guavas were higher than
white fleshed guavas in ascorbic acid content.
Jiménez-Escrig et al (2001) tested the pulp and peel fractions of guava and both
showed high content of dietary fiber (48.55−49.42%) and extractable polyphenols
(2.62−7.79%). The antioxidant activity was correlated with the corresponding total phenolic
content. Kumar (2015) observed that the crude fiber content was higher in Punjab Pink
(8.13%) as compared to Allahabad Safeda (5.90%). The Punjab Pink variety had 27.24 per
cent higher crude fiber than Allahabad Safeda.
Misra and Sheshadri (1968) identified that guava fruit contains significant amount of
polyphenols like gallocatechin, guaijaverin, leucocyanidin and amritoside contributing to the
astringency of the fruit. Unripe fruits are high in tannins. Gutierrez et al (2008) reported that
the characteristic fruit odour is attributed to carbonyl compounds present in the fruit. The
concentration of polyphenols decreases with the maturity of guava fruit. The decrease in
astringency with ripening of guava is associated with increased polymerization of
leucoanthocyanides and hydrolysis of the astringent compounds.
El-Ahmady et al (2013) studied the chemical composition of the essential oil of
guava fruits by gas–liquid chromatography/mass spectrometry (GLC/MS) and identified forty
five compounds, accounting for 93.7% of the fruit. The dominant compounds found in fruit
oil were β caryophyllene (17.6%) and limonene (11.0%).
The pink flesh colour found in some varieties of guava has been attributed to the
presence of lycopene. Pink guava shows valuable nutraceutical properties in terms of high
antioxidant activity as well as vitamin C and lycopene. Padula and Rodriguez-Amaya (1986)
found that the red species of guava contains between 44.8 and 61.0 mcg/g of total carotenoid,
of which 76-86% is lycopene. Nakasone et al (1967) reported 4.8 – 6.9 mg/100 g lycopene in
guava fruits. Poher et al (2003) reported lycopene content as 4.5 to 5.5 mg/100 g in Red
fleshed guava variety. Santos and Riascos (2010) carried out a study on pink guava fruit and
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found the lycopene content of the fresh fruit to be 3.55 mg/100 g. However, Boora (2012)
observed higher amount (7.45 mg/100g) of lycopene content in fresh Punjab Pink variety of
guava. Kumar (2015) found that the lycopene content of fresh fruits of Punjab Pink was 3.74
mg/100g. Lycopene has been correlated with the prevention of cardiovascular damage
because of its positive effects on dyslipidemia (Lorenz et al 2012; Sesso et al 2012).
The flavonoid content is reported with kaempferol as the main flavonoid compound.
Moreover, since these fruits show the highest antioxidant content in the peel, they seem to be
particularly suitable for unpeeled whole fresh fruit consumption and thus promote health
related benefits (Mussa et al 2015).
2.4 Health benefits of guava
Huang et al (2011) studied that lyophilized pulp of guava in diabetic rats induces
significant hypoglycemic effects probably due to its antioxidant activity of compounds
present in the pulp. Guava fruit consumed for 12 weeks resulted in lowering of blood pressure
by an average 8%, decreased total cholesterol by 9% decreased triglycerides by almost 8%
and increased HDL cholesterol by 8% (Singh et al 1993). The effects were attributed to the
high potassium and soluble fiber content of the fruit.
Singh et al (1992) studied that nutrient intakes including saturated and total fat were
significantly decreased; whereas carbohydrates, total and soluble fiber and vitamins and
mineral intakes were significantly increased after 12 weeks of guava substitution. There was a
significant net decrease in serum total cholesterol (9.9%), triglycerides (7.7%) and blood
pressure (9.0/8.0 mm Hg) with a significant net increase in high-density lipoprotein
cholesterol (8.0%).
Roy et al (2006) studied the effect of aqueous extract of guava in acute experimental
liver injury induced by carbon tetrachloride, paracetamol and thioacetamide. Histological
examination of liver tissues supported hepatoprotective activity.
Lakshmi and Sudhakar (2009) found out that ethanol extract of Psidium guajava
exhibits anti-stress and adaptogenic activity thus may be useful in the treatment of several
disorders caused by stress by its immune stimulating, immune modulating properties and also
by enhancing the homeostatic mechanisms.
Lin and Yin (2012) analyzed the content of phenolic acids and flavonoids in extracts
of guava fruit (Psidium guajava L.) and examined the renal protective effects of guava
aqueous extract (GAE) and ethanol extract (GEE) in diabetic mice. The study revealed that
GAE had more caffeic acid, myricetin, and quercetin; and GEE had more cinnamic, coumaric
and ferulic acids. GAE or GEE supplied in diet at 2% for 12 weeks significantly reduced
glucose and blood urea nitrogen levels and increased insulin level in plasma of diabetic mice
(p<0.05). These findings support that guava fruit protects kidney against diabetic progression
via its antioxidative, anti-inflammatory and anti- glycemic effects.
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Guava leaf infusion is taken as a quick remedy for stomach complaints such as
constipation and dysentery in Ghana, Senegal and Nigeria (Jaiarj et al 1999). In Gambia
guava leaves are chewed for queezy tummy to relief abdominal discomfort (Burkill 1997).
Wei et al (2000) found in a clinical study with 62 infants with infantile rotaviral enteritis, the
recovery rate was 3 days in those treated with guava, and diarrhoea ceased in a shorter period
than controls. It was concluded in the study that guava has „good curative effect on infantile
rotaviral enteritis‟.
Rodriguez et al (2001) stated that lectin chemicals in guava were shown to bind to E.
coli, preventing its adhesion to the intestinal wall and thus preventing infection and resulting
diarrhea. Nakamura et al (2000); Zhang et al (2003) found out that quercitin has several
pharmacological actions; it inhibits the intestinal movement, reduces capillary permeability in
the abdominal cavity and possesses dose dependent antioxidant properties. Yang et al (2009)
investigated the antimicrobial effects of guava fruits, leaves and juice on the survival and
growth of seven Escherichia coli strains and found that the guava products (fruit, juice and
leaf extracts) significantly reduced survival and growth of the tested foodborne pathogen
strains indicating that guava extracts are a potential antimicrobial agent to ensure food safety.
Jiménez-Escrig et al (2001) tested the pulp and peel fractions of guava, and found
that both contained high amount of dietary fiber (48.55−49.42%) and extractable polyphenols
(2.62−7.79%) indicating that guava could be a suitable source of natural antioxidants. Peel
and pulp could also be used to obtain antioxidant dietary fiber (AODF), a new item which
combines in a single natural product the properties of dietary fiber and antioxidant
compounds.
More and more evidences suggest that high consumption of guava is strongly
associated with reduced risk of developing chronic diseases such as cancer, diabetes,
Alzheimer's disease, cataracts, and age-related functional decline (Conway, 2002). Although
guava possesses enormous health benefits, a major drive in the research and development of
guava as functional food is far behind than other exotic fruits (Heinrich et al.1998).
2.5 Guava and its preserved products
Guavas are best when consumed fresh. But due to their highly perishable nature,
mature fruits can only be stored for a limited period at room temperature (Singh and Pal
2008). The fruit is sensitive to low temperature (Wills et al 1983) and susceptible to infection
by decay causing fungi making its transport and storability difficult. So to extend the shelf life
and make the fruit available throughout the year, the fruits are often processed into juice,
nectar, pulp, jam, jelly, slices in syrup, fruit bar or dehydrated products. It is also used as an
additive to other fruit juices or pulps (Leite et al 2006). Two types of wines viz. guava juice
wine and guava pulp wine are also prepared from guava fruits (Bardiya et al 1974). The
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selection of a guava variety for processing depends on the characters like pulp, sugar, acids,
pectin and vitamin C.
Guava juice is known to be a great thirst quencher as well as extremely rich source of
vitamin C and iron (Dhillon 2013). It may be prepared from fresh fruits or stored pulp. Juice
from fresh fruit is extracted by squeezing guava pieces through a hydraulic filter press. Juice
could be made from pulp by diluting it with water adding sugar and citric acid and then
filtering. It could further be processed and utilized in the form of concentrates, bevrages and
other products. The fully ripe guavas are cut into small pieces followed by addition of 0.2 g
citric acid and 250 ml water/kg. The mix is cooked while stirring constantly, strained through
a muslin cloth and juice is collected.
Pandey and Singh (1999) evaluated recipes for commercial prepration of guava RTS
beverage. The recipe containing 10% pulp and 11% TSS with 0.25 % acidity was found most
ideal and storage stability of the product was found 4 months at ambient temperature.
Kadam et al (2012) prepared guava juice RTS using 12% of guava fruit pulp and
pasteurized at 85ºC for 3 min with the addition of sugar (12%) and citric acid (2.8g/l) and
adjusted the remaining volume with water. Nectar was made using 20% guava pulp, 15%
sugar, 2.5g/l citric acid and 65% water. It was found that the ascorbic acid content (mg/100g)
decreased with increase in the dilution varying as 8.086 mg/100g in guava nectar and 2.56
mg/100g in guava RTS.
Pasupuleti and Kulkarni (2014) studied the effect of lycopene fortification on the
quality characteristics of pink flesh guava beverage. Incorporation of lycopene in the form of
tomato puree to the guava pulp resulted in increase in lycopene from 760 μg/100 g to 2010
μg/100 g and enhanced the nutritive value. Guava beverage having 6 % tomato puree had
acceptable color, flavor and overall quality.
Jam is a fruit preserve with a stable shelf-life that depends on high sugar content (68-
72%) combined with the fruit acidity that prevents microbial invasion and growth. A good
jam is, in fact, a complex product that requires precise balance between sugar level, acidity
and pectin content of fruit boiled together to produce a gel on cooling (Egan et al 1981).
Guava jam is made from chopped or crushed guava by cooking it with sugar, pectin and acids,
to improve consistency and acidity of the final product (Sidhu 2006). Menezes et al (2009)
observed that higher yields and firmer guava jam were obtained with increasing addition of
ascorbic acid and reduction in fruit/sugar ratio.
Shah et al (1975) studied that single strength guava juice retained higher amount of
ascorbic acid (35%) than guava juice with 25% added sugar. Jawaheer et al (2003)
investigated effects of storage of fresh fruits and the processing into jam and juice followed
by storage, on the ascorbic acid content. Results showed that the postharvest storage of the
fruits resulted in a loss of 28% of ascorbic acid for white and 25% for red fleshed over six
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days. During the juice making process, the highest percentage of loss of ascorbic acid was due
to peeling (6%) followed by exhausting (4.5%). Processing led to an overall decrease of
20.4% for juice and 62.5% for jam. The average ascorbic acid content of juice (76.2 mg/100 g
fruit) was significantly higher than the average ascorbic acid content of jam (35.6 mg/100 g
fruit).
Asghar et al (2015) analyzed the jam made from apple and bael pulp at different
levels of concentration and found a significantly decrease in the vitamin C and total phenolic
contents after processing.
Ordóñez-Santos and Vázquez-Riascos (2010) studied the effect of processing and
storage time on the vitamin C and lycopene contents. The production of nectar from fresh
guava reduced vitamin C to 37% and lycopene to 38% of that of the whole fruit. The
reduction of lycopene and vitamin C in guava nectar is attributed mainly pto the dilution
effect generated by addition of water in the product. Pulping increased lycopene content by
77.5% and Vitamin C content was significantly reduced by 28.3%. Hypothesis of possible
increase of lycopene during the pulping of the guava fruit, is the increase in free lycopene at
the expense of protein-bound lycopene, because it may be partly due to the disruption of cell
membranes by homogenization and heat treatment leading to the cleavage of protein-
carotenoid complexes and hence to increased extractability of carotenoids. However, heat
treatment might stimulate the transformation of some carotenoids into lycopene. The loss of
vitamin C in the pulping of the guava fruit is greater than the loss of 11% and 20.4% that have
been observed during the production of guava juice. These losses of vitamin C are probably
due to oxidation.
Hegde et al (2007) studied the lycopene content in processed tomato products namely
tomato jam, pickle, pulp and squash. Tomato jam (32 mg/100g) had the highest lycopene
content followed by pickle (30 mg/100g), squash (15 mg/ 100g) and least in tomato pulp (10
mg/ 100 g). Thermal processing and tissue matrix destruction might have led to increased
lycopene content. Sato et al (2006) observed that thermal processing may be responsible for
rupture of fruit membranes, release of lycopene from red guava, enhancing its bioavailability
and intensifying the red colour of processed food.
Sood and Bharadwaj (2015) developed and evaluated different products from quince
fruit and noted that the highest value of ascorbic acid was in jam i.e. 11.2mg /100g followed
by chutney 7.1, squash and preserve had 6.7, pickle 4.4, and least value was observed in RTS
and candy i.e. 2.2mg/100g.
Mazur et al (2014) studied the effects of ripeness and cultivar on chemical
composition of strawberry fruits and their suitability for jam production and found that the
quality parameters and chemical composition of fruits of the strawberry cultivars were
significantly affected by ripeness of the fruits. The degradation of phenolic compounds and
14
ascorbic acid during jam processing was generally low compared to the changes that occurred
during storage. The differences in ripeness of the fruits were quite small but it affected the
changes that occurred in the jams during storage. Concentrations of anthocyanins and
ascorbic acid decreased the most in jams made from the least ripe fruits. Further, stability of
phenolic compounds and colour was affected by the cultivar.
Jelly is one of the major products prepared from the guava fruits. For the preparation
of jelly, slightly under ripe fresh guava fruits are used. The fruits are cut into small pieces or
slices and boiled with equal amount of water for 30-45 minutes at low flame. The material is
filtered through a strainer/ muslin cloth and clear juice obtained which is used for the
preparation of jelly.
Singh and Chandra (2012) developed the fruit jelly using various level of guava
extract and carrot juice and found that the jelly prepared with guava extract and carrot juice
ratio of 75:25 was found to be superior to those prepared with other ratios. It was also found
that there was a decrease in most of the physico-chemical and sensory qualities during the
storage of jelly.
Chandu and Prasad (2006) developed guava pulp candy by optimizing amount of
butter and sugar. Fresh, firm, fully matured guava was obtained and cut into pieces. The
guava pieces were boiled in water to soften the pieces. The seeds were removed with the help
of sieves and guava pulp was mixed with sugar, butter and milk powder to make a candy
mixture. The concentrated candy mixture was spread on the pre-greased trays with butter and
cooled to 25οC and cut into cubes and then wrapped in butter paper.
Madan and Dhawan (2005) prepared candies from carrot following three different
methods. First type of candy was made by pricking the carrots followed by blanching and
then dipping in sugar syrup till 68 per cent concentration was achieved for 3-4 days followed
by drying at 55οC. Using second method candies were prepared by pricking the carrots
followed by blanching and soaking in jaggery syrup till the concentration is raised to 68οB.
Syrup is drained and candies are dried at 55οC. Third type of candy was prepared in the
similar way except an additional step that included soaking of dried candies again in 70
percent concentrated sugar syrup for 30 minutes and dried to 55οC till candies becomes non-
sticky.
Kaikadi et al (2006) used pre-treated ber fruits for candy preparation. The fruits were
dipped in sugar syrup of 40 per cent concentration for a day and dipped in 50 per cent sugar
syrup for another day. Fruits were then placed in sugar syrup of 60 per cent concentration for
a day followed by dipping in 70 per cent sugar syrup for 7 to 8 days. The candies were dried
in shade after washing under running tap water.
Singh et al (2013) developed guava nougat, a sugar confectionery product from guava
to utilize its nutritional qualities. The most acceptable recipe for the product had combination
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of 550 g sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose. The guava
nougat was thus found to have T.S.S (69.93 0B), acidity (0.064 % C.A), total sugar (74.77 %)
and ascorbic acid (160.4 mg/100g).
Kocher et al (2014) evaluated three guava varieties i.e. Punjab Pink, Arka Amulya
and Lucknow-49 for wine production and found that the wines prepared from Punjab Pink
and Arka Amulya varieties to be of standard quality. Post fermentative storage of wine (at
15°C) for 90 days led to reduction in ascorbic acid, total phenolics content along with percent
decrease in ethanol levels. After storage of 90 days, wine from Punjab Pink scored a superior
quality score (68.8 ± 3.27), whereas wines from Arka Amulya and Lucknow-49 scored the
same, i.e. of standard and below standard quality (54.2 ± 3.11 and 47.2 ± 2.38, respectively).
Patel and Amin (2015) formulated different milk ice-creams fortified with pink guava
pulp and concluded that the ice-cream prepared using cow milk and guava pulp ; and using
coconut milk and guava pulp contained higher nutrient, followed by buffalo milk. Ice cream
from cow milk and guava pulp had higher amount of ascorbic acid content 196.28 mg %,
energy 172.31 kcal, moisture 62.6 g %, fat 5.16 g %, protein 3.33 g %, iron 0.9 mg %,
calcium 132.82 mg % and CHO 28.11 g % and coconut milk and guava pulp ice-cream
contained higher amount of energy 215.48 kcal, fat 10.83 g %, iron 1.57 mg %, ascorbic acid
185.17 mg %, calcium 65.17 mg %, CHO 26.08 g %, protein 3.41 g % and moisture 61.84 g
%. Ice- cream prepared from cow milk and guava pulp obtain higher acceptability than other
samples.
Kumar et al (2010) developed and evaluated blended papaya leather from papaya and
guava and found that the product prepared by mixing 60% papaya with that of 40% guava
pulp was significantly preferred. Supplementation of guava pulp resulted in improvement in
the nutritional and textural quality of the product.
The literature was reviewed regarding the physico chemical and nutritional
composition of guavas, their health benefits and development and quality evaluation of the
presereved products developed from guavas to analyse the quantum of work done under the
above mentioned areas. The studies conducted on guava fruit, its processing and health aspect
showed that guava is a rich source of a wide variety of nutrients and has a long history of
being used for a number of physiological disorders. Guava fruit, juice as well as its preserved
product are freely consumed for their great taste and nutritional benefits.
CHAPTER III
MATERIALS AND METHODS
The present study on the “Nutritional evaluation of different varieties of guava
(Psidium guajava L.) and their preserved products” was carried out in the department of Food
and Nutrition, Punjab Agricultural University, Ludhiana during 2015-16. The materials and
methods used for the study have been discussed under the following headings:
3.1 Procurement of the raw materials
3.2 Development and standardization of preserved products from guava
3.3 Sensory evaluation of the developed products
3.4 Nutritional evaluation of different varieties of guava and their preserved products
3.4.1 Proximate composition
3.4.1.1 Moisture
3.4.1.2 Ash
3.4.1.3 Crude protein
3.4.1.4 Crude Fat
3.4.1.5 Crude Fiber
3.4.1.6 Carbohydrates
3.4.2 Minerals
3.4.2.1 Calcium
3.4.2.2 Potassium
3.4.2.3 Phosphorus
3.4.3 Ascorbic acid
3.4.4 Total carotenoid content
3.5 Statistical analysis
3.1 Procurement of raw material
Six different varieties of guavas – Sardar, Shweta, Hisar Safeda of white fleshed
guava and Punjab Pink, Lalit and Hisar Surkha of pink fleshed guava were used in this study.
The fruits were procured from Regional Fruit Research Station, Bahadurgarh, Patiala, Punjab.
Fully mature, developed and firm fruits were harvested during the months of November,
December (2015) and January (2016).
3.2 Development and standardization of preserved products from guava
Five guava products namely guava jam, jelly, candy, chutney and RTS beverage
were standardized and developed in the Food Laboratory of department of Food and
Nutrition, Punjab Agricultural University, Ludhiana. The recipes of the guava products are
given below:-
17
Standardization of recipes of developed products
GUAVA JAM
Ingredients
Guava Pulp – 500 g
Sugar – 375 g
Citric acid – 1.25 g
Water – 75 ml
Method
1. Fully ripe, firm fruits were selected and washed thoroughly under running water.
2. The stalks and other undesirable portions were removed.
3. Fruits were cut to remove the seed core and then grated to obtain the pulp.
4. The grated material was cooked for 5-10 min or till the material becomes soft. It was
then passed through the fruit strainer to get uniform pulp.
5. Sugar, citric acid and water were added to the pulp and it was cooked to a thick
consistency, with continuous stirring, until the end point has reached.
6. The end-point was judged by sheet test.
7. The hot jam was poured into clean, dry glass jars and after capping was stored
airtight.
GUAVA JELLY
Ingredients
Guava Fruit – 500 g
Sugar – 500 g
Citric acid – 2.5 g
Water – 625 ml
Method
1. Slightly under ripe and a few fully ripe fruits were selected and washed thoroughly
under running water.
2. The bottom and top portions of the fruits were removed and guavas were cut into
round shape.
3. Water and half of the citric acid was added to the guava slices and the contents were
boiled for 30 minutes to soften the fruit pieces. While boiling the fruit pieces were
pressed with ladle for extraction of juice and pectin.
4. Contents were strained through the muslin cloth to get the clear extract.
5. The extract was put on flame and sugar and remaining citric acid was added. Contents
were boiled without stirring until the end point has reached.
18
6. The end-point was judged by taking a small quantity of product in a spoon, cooled
and allowed to drop into a glass bowl containing water. Settling down of the drop
without disintegration denotes the end-point.
7. Jelly was poured, while still hot into clean and dry glass jars and after capping was
stored airtight.
GUAVA CHUTNEY
Ingredients
Grated guavas – 500 g
Sugar – 400 g
Salt – 10 g
Cardamom – 2 g
Cinnamon – 2 g
Cloves – 2 g
Aniseed – 2 g
Cumin seeds – 2 g
Onion chopped – 50 g
Ginger – 5 g
Garlic – 5 g
Vinegar – 40 ml
Red chilli powder – 5 g
Method
1. The fruits were washed thoroughly under running water.
2. Stalks and other undesirable portions were removed and guavas were cut to remove
the seed core.
3. Fruits were grated so as to get the sliced grated material.
4. Sugar and salt were mixed into it and it was left for 20-30 minutes.
5. Onion, garlic and ginger were ground to a fine paste.
6. The paste was added to the grated material and it was cooked on slow fire.
7. All the spices like cardamom, cinnamon, cloves, aniseed and cumin seeds were
ground coarsely.
8. Spices were added to the grated material and it was cooked further with continuous
stirring.
9. Vinegar was added when desired consistency has reached and it was cooked for
another 2 minutes.
10. Chutney was filled hot into clean and sterilized jars. After cooling, bottle was corked
airtight and was stored in a cool and dry place.
19
GUAVA RTS
Ingredients
Guava pulp – 120 g
Sugar – 120 g
Citric acid – 3 g
Water – 760 ml
Method
1. Fully ripe fruits were selected and washed thoroughly under running water.
2. The fruits were cut into pieces, crushed and then mixed with equal amount of water.
3. The mixture was passed through pulper to obtain the pulp.
4. Sugar syrup was prepared by adding sugar and citric acid to water. The solution was
heated just to dissolve the contents.
5. Sugar syrup was strained before mixing with pulp.
6. Pulp was added to the strained syrup and the beverage was homogenized.
7. The beverage was filled into glass bottle and sealed with the cork.
8. Bottle containing beverage was pasteurised at about 85 οC for 5 minutes.
GUAVA CANDY
Ingredients
Peeled slices – 500 g
Sugar – 750 g
Water – 625 ml
Citric acid – 1.5 g
Method:
1. Fully ripe, firm fruits were selected and washed thoroughly under running water.
2. The skin of the fruit was peeled off and the guavas were cut into slices of desired
shape and size.
3. The pieces were blanched for three minutes and then the water was drained off.
4. The pieces were spread on a clean tray to dry excess moisture in the fruit.
5. Syrup was prepared by adding 400 g of sugar to 400 ml water. The pieces were put
into a deep vessel and sugar syrup was poured over the pieces and kept for 24 hours.
6. Next day the concentration of the syrup was raised to 50 οB by adding sugar to the
syrup and guava pieces were boiled in the syrup.
7. This process was repeated until the syrup strength reaches 68 οBrix. At this stage
citric acid was added.
8. The syrup strength was raised to 75 οB and the guava fruit pieces were left in the
syrup for a week.
20
9. On the eighth day, the sugar syrup was drained and fruit pieces were dried at 55 to 60
οC for 5 to 6 hours.
10. The dried guava candy was rolled in ground sugar and packed into glass jars.
3.3 Sensory evaluation of developed products
The sensory evaluation of the guava products was carried out to determine the most
suitable guava variety for each product. The developed products were evaluated by ten semi-
trained panelists including faculty and post graduate students of department of Food and
Nutrition of Punjab Agricultural University. The panel was provided 9 point hedonic scale for
attributes like appearance, colour, texture, aroma, taste and overall acceptability (Larmond
1970) (Appendix-1). Different sample codes were given to different varieties for a product so
that the varieties were not revealed to the panelists to get their exact judgent of the samples.
The mean scores for the varieties for each product were then calculated. The sensory
evaluation was performed in controlled environmental conditions with minimum distractions
to reduce the effect of physical conditions on panelist judgement.
3.4 Nutritional evaluation of different varieties of guava and their preserved products
3.4.1 Estimation of proximate composition
3.4.1.1 Moisture (AOAC 2000)
Weighed sample (5g) was dried in the china crucible in hot air oven for 8 hours at
105°C. China crucible with dried material was immediately transferred to a desiccator, cooled
and weighed. The loss in weight represented the moisture content of sample.
% Moisture = (g) sample ofWeight
(g)in weight Loss x 100
3.4.1.2 Crude protein (AOAC 2000)
The kjeldahl method was used for determination of nitrogen. The factor 6.25 was
used to convert nitrogen to crude protein.
Reagents
1. Conc. Sulphuric acid.
2. Digestion mixture: Copper Sulphate and Potassium Sulphate in the ratio of (1:9).
3. 4% Boric acid
4. 40% Sodium hydroxide.
5. Mixed indicator: 0.1g methyl red and 0.5g bromocresol green were dissolved in
100ml of 95% ethanol.
6. 0.1 N Sulphuric acid.
Procedure
Weighed sample (0.5g) was digested with conc. sulphuric acid (25ml) and digestion
mixture (10g) in a kjeldahl digestion flask. The digestion was carried out until the solution
was of clear blue color. The volume of digested solution was made to 250ml with water. Took
21
50ml of this solution in a distillation flask, added 200ml water and 100ml of 40% sodium
hydroxide to neutralize the acid and create strong alkaline pH. The distillation flask was
immediately fixed to a condenser having a 250ml flask containing 20 ml of 4% boric acid
with mixed indicator, marked the flask at 100ml. Collected about 100ml of distillate. The
ammonium borate formed was titrated against standard 0.1 N H2SO4.
% Nitrogen = sample ofWeight
100 0.0014 used SOH 0.1N of Vol.42
% Crude protein = % Nitrogen × 6.25
3.4.1.3 Crude Fat (AOAC 2000)
Reagents
Petroleum ether (40 - 60°C)
Procedure
Thimbles were prepared from Whatman No.1filter paper sheet with the help of 2cm
diameter test tube and thread. 5g of moisture free sample was transferred to the thimble and
was plugged with cotton. The thimble was placed in the beakers of Soxhlet Assembly and
petroleum ether (40 - 60°C) was put in the flask to 1.5 times capacity of Soxhlet Assembly
and the apparatus was fitted with condenser to a water tap for cold water circulation. The
apparatus was started by fixing at 60°C and was run for 18 hours taking care of the tap water
and the ether in the flask. Fatty constituents dissolved in the ether were transferred in the
beaker.
At the end, ether was evaporated and the fat left in the beakers was weighed.
Crude fat % = (g) sample ofWeight
(g)fat ofWeight x 100
3.4.1.4 Crude Fibre (AOAC 2000)
Reagents
1. 1.25 % Sulphuric acid
2. 1.25% Sodium hydroxide
Procedure
5g of moisture free sample was taken in 500ml beaker and 200ml of 1.25 % sulphuric
acid was added to it. It was refluxed for 30 minutes and filtered through muslin cloth using
Buchner funnel. The residue was washed with hot water till it was acid free and then
transferred to beaker. Added 200ml of 1.25 % sodium hydroxide to beaker and again refluxed
for 30 minutes. Again filtered through muslin cloth and washed with hot water. Transferred
the residue to a pre-weighed crucible and dried to a constant weight at 130°C for 2 hours in a
hot air oven. Residue was ignited in muffle furnace and loss in weight was recorded.
22
Crude fibre % = takensample ofWeight
ignitionafter ash of weight - residue ofWeight x 100
3.4.1.5 Crude Ash (AOAC 2000)
5 g of sample was weighed in previously weighed crucible. It was ignited and
placed in a muffle furnace at 550°C for 4 hours. After cooling the residue left in the crucible
was weighed.
% Ash = (g) sample ofWeight
(g)ash ofWeight x 100
3.4.1.6 Carbohydrates
Available carbohydrates were calculated by adding proximate composition and
subtracting from 100.
3.4.2 Estimation of minerals
Elements namely calcium, potassium and phosphorus were estimated using atomic
absorption spectrophotometer (AAS, Varian model) after wet digestion (Piper 1950).
Principle
The sample is vaporized into its atomic state usually by a flame and irradiated by the
light from a source whose emission lines are those of the element being sought. The
absorption of the light by the vaporized sample is related to the concentration of the element
in it.
Decontamination of the equipment
All the glassware and plastic bottles required for mineral estimation were washed
with teepol and water and were soaked overnight in 10 per cent commercial hydrochloric acid
followed by thorough rinsing with deionised water followed by drying and labeling.
Reagents
Diacid mixture was used for digesting the food sample consisting of nitric acid (AR)
and perchloric acid in the ratio 5:1 respectively.
Procedure
Weighed sample (0.5g) was digested with 25 ml of diacid mixture in a conical flask
(100 - 250 ml). The contents were kept overnight for slow digestion and then heated at a low
temperature on a hot plate till about 1 ml clear, colorless liquid was left. Then contents were
allowed to cool and then transferred with deionised water into a 50 ml volumetric flask after
repeated washings and the volume made to the mark. The digests were filtered through
Whatman No. 42 filter paper and stored in the decontaminated, dried, labelled and air tight
polythene bottles for mineral determination by atomic absorption spectrophotometer. For
blank, 25 ml of diacid mixture was digested as in case of sample and volume was made to 50
ml with deionized water.
23
Standard Curve
Sigma standards were used to prepare the standard solutions of iron, calcium,
zinc and phosphorus. The solutions of 100 ppm concentration of each mineral were
prepared. These were diluted to various concentrations with glass distilled water, 1 ml of
concentrated sulphuric acid was added and volume made to 50 ml. The absorbance of the
standards was recorded in the form of standard curve by the automated recorder in the
atomic absorption spectrophotometer. The concentration of the samples was also recorded
automatically.
Mineral content = Conc. of sample (ppm) × dilution factor
3.4.3 Estimation of Ascorbic Acid (AOVC 1996)
Principle
The blue colour produced by the reduction of 2, 6-dichlorophenolindophenol dye by
ascorbic acid is estimated colorimetrically.
Reagents
1. Acetate buffer, pH 4.0: Dissolved 300 g of anhydrous sodium acetate in 700 ml of
water and added 100 ml of glacial acetic acid.
2. 2,6-dichlorophenolindophenol dye solution: Dissolved 25 mg of the sodium salt of
2,6-dichlorophenolindophenol in distilled water and maked upto 200 ml.
3. Metaphosphoric acid (HPO3) 6%: Dissolved 6 g metaphosphoric acid in 1000 ml
distilled water.
4. Ascorbic acid standard (1 mg/ml): Dissolved 100 mg of pure ascorbic acid in 100 ml
of 6 % metaphosphoric acid.
5. Xylene
Procedure
For estimation of vitamin C, 2-5 g of the fresh sample was weighted and placed in a
mortar and pestle. 20 ml of 6 % metaphosphoric acid was added slowly and the food sample
was ground to slurry. The slurry was filtered through Whatman no. 1 filter paper. 30 ml
metaphosphoric acid was added to residue and filtered again. Three separating funnel (50 ml)
were set and labeled as A, B and C - A for sample, B for dye and C for standard. 5 ml of
filterate was pipetted into a separating funnel A, 0.1 ml of standard ascorbic acid solution into
funnel C. 5 ml acetate buffer was added to all three funnels followed by 2 ml the dye solution.
10 ml of xylene solution was quickly added and the contents were shaked for 5 to 10 seconds.
The contents were allowed to separate into two layers. The bottom layer was discarded. The
xylene layer was transferred into a test tube and the optical density was read in a
spectrophotometer at 500 nm.
24
Calculation
X mg = 0.1 (b-a) / (b-c)
Where b = OD of blank
a = OD of sample
c = OD of standard
3.4.4 Estimation of Total Carotenoids
The estimation of total carotenoids and lycopene was done by the method described
by Zakaria et al (1979).
Principle
The total carotenoids and lycopene in the sample are extracted in petroleum ether and
are estimated in UV/visible spectrophotometer at 450 nm.
Reagents
1. Petroleum ether (40°C - 60°C)
2. Anhydrous sodium sulphate
3. Calcium carbonate
4. Alcoholic potassium hydroxide (12%)
Procedure
All the steps subsequent to the saponification were carried out in the dark to avoid
photolysis of carotenoids. Saponification was done with 10g of the fruit sample using 2.5ml
of 12% ethanolic potassium hydroxide in a water bath at 60°C for 30 minutes. The
saponified extract was then transferred into a separating funnel (packed with glass wool and
calcium carbonate) containing 10-15ml of petroleum ether and mixed gently. The lower
aqueous phase was transferred to another separating funnel and the upper petroleum ether
containing the carotenoid pigent was collected. The extraction was repeated until the
aqueous phase became colourless. To the petroleum ether extract a small quantity of
anhydrous Na2SO4 was added to remove excess moisture, if any. The final volume of the
petroleum ether extract was noted. The absorbance of the yellow colour was read at 450 nm
in a spectrophotometer using petroleum ether as a blank.
Calculation
The amount of total carotenoids was estimated using the formula:
Amount of total carotenoids = (P x 4 x V x 100) / W mg
where, P = optical density of the sample
V = Volume of the sample
W = Weight of the sample
The total carotenoids is expressed as mg/g .
25
3.5 Statistical analysis
Mean and standard error for different parameters were computed. Kruskal Wallis test
was used for selecting the best variety for each product through sensory evaluation. One way
analysis of variance and Tukeys test were applied to compare the nutritional composition of
different varieties of guava and preserved products developed from different varieties of white
and pink fleshed guavas. The data were analysed using appropriate statistical tools.
CHAPTER IV
RESULTS AND DISCUSSION
Guava is considered as a super fruit because of its high nutritive value, pleasant flavor,
high palatability and availability in abundance at moderate price. It is a rich source of vitamin C,
dietary fiber, minerals, polyphenols and carotenoids. Guava is generally consumed fresh but due
to its highly perishable nature, it is often processed into nectar, jam and jelly to extend its shelf
life and make the fruit available throughout the year. The present study was undertaken with the
aim to develop preserved products from different varieties of white and pink fleshed guava and
determine the nutritional composition of the guava varieties and their products. The results of
the study are presented and discussed under the following subheadings:
4.1 Nutritional composition of different varieties of guava
4.1.1 Proximate composition of guavas
4.1.2 Mineral content of guavas
4.1.3 Vitamin C and total carotenoid content of guavas
4.2 Development and sensory evaluation of products developed from guava
4.2.1 Jam
4.2.2 Jelly
4.2.3 Chutney
4.2.4 RTS
4.2.5 Candy
4.3 Nutritional composition of the developed products
4.3.1 Jam
4.3.1.1 Proximate composition
4.3.1.2 Mineral content
4.3.1.3 Vitamin C and total carotenoid content
4.3.2 Jelly
4.3.2.1 Proximate composition
4.3.2.2 Mineral content
4.3.2.3 Vitamin C and total carotenoid content
4.3.3 Chutney
4.3.3.1 Proximate composition
4.3.3.2 Mineral content
4.3.3.3 Vitamin C and total carotenoid content
4.3.4 RTS
4.3.4.1 Proximate composition
4.3.4.2 Mineral content
27
4.3.4.3 Vitamin C and total carotenoid content
4.3.5 Candy
4.3.5.1 Proximate composition
4.3.5.2 Mineral content
4.3.5.3 Vitamin C and total carotenoid content
4.1 Nutritional composition of different varieties of guava
4.1.1 Proximate composition of guavas
The proximate composition of different guava cultivars were analysed on their dry
weight basis and are presented in Table 4.1 The proximate content of different varieties
showed significant variability with respect to moisture, protein, fiber, ash content and
carbohydrates. However, insignificant difference was found in the fat content among the
varieties.
The moisture content of the cultivars ranged from 78.19 to 83.54 per cent. It was
found to be higher in pink fleshed guava varieties. Among the pink fleshed varieties moisture
content was highest in Lalit (83.54 percent) followed by Hisar Surkha (81.85 per cent) and
Punjab Pink (79.82 per cent) whereas for white varieties it was highest for Hisar Safeda
(81.58 per cent) followed by Sardar and Shweta with moisture of 78.88 and 78.19 per cent
respectively. Ghosh and Chattopadhyay (1996) found that ripe guavas contain 77.9 – 86.9 per
cent moisture. Ali et al (2014) found higher moisture content in white varieties (83.01 per
cent) and as compared to pink-fleshed varieties (81.37 per cent). Rathore (1976) reported the
moisture content of Sardar and Redfleshed varieties of guava as 82.6 and 81.0 per cent
respectively. The moisture content of Allahabad Safeda and Punjab Pink were 85.62 and
79.50 per cent respectively as reported by Kumar (2015).
Table 4.1: Proximate composition of different varieties of guava (DW basis)
Varieties Moisture
(%)
Crude
Protein (%)
Crude
Fat (%)
Crude
Fiber (%)
Total Ash
(%)
Carbohydrates
(%)
White Fleshed Varieties
Sardar 78.88c±0.56 0.69
c±.02 0.72±0.02 7.12
ab±0.23 0.73
abc±0.02 11.86
ab±0.44
Shweta 78.19c±0.11 0.79
bc±0.03 0.58±0.03 6.79
b±0.11 0.57
d±0.02 13.07
a±0.18
Hisar
Safeda
81.58ab
±0.20 0.87ab
±0.04 0.54±0.02 5.96c±0.20 0.65
cd±0.03 10.40
bc±0.18
Pink Fleshed Varieties
Lalit 83.54a±0.23 0.94
a±0.03 0.69±0.13 4.98
d±0.15 0.82
ab±0.04 9.02
c±0.21
Punjab
Pink
79.82bc
±0.83 0.81abc
±0.01 0.49±0.14 7.86a±0.17 0.85
a±0.03 10.16
bc±0.83
Hisar
Surkha
81.85ab
±0.48 0.78bc
±0.02 0.67±0.08 6.46bc
±0.13 0.70bcd
±0.04 9.54c±0.31
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
28
Among the guava varieties highest protein content of 0.94 per cent was observed in
Lalit followed by Hisar Safeda with 0.87 per cent protein. Punjab Pink, Shweta and Hisar
Surkha had respectively 0.81, 0.79 and 0.78 percent protein. The least protein content was
found to be 0.69 per cent in Sardar. Das et al (1995) reported that ripe guavas contain 0.82 –
1.45 per cent crude protein. Morton (1987) found that the protein range between 0.90-1.00 per
cent in guava cultivars.
Fat content was found to be 0.72 per cent in Sardar followed by Lalit and Hisar
Surkha with 0.69 and 0.67 per cent fat respectively. Shweta has 0.58 percent fat while Hisar
safeda contains 0.54 per cent fat. The least fat content was observed for Punjab Pink i.e 0.49
per cent. The values of crude fat thus obtained are in range of 0.10 – 0.70 per cent as reported
by Ghosh and Chattopadhyay (1996).
Crude fiber ranged from 4.98 per cent in Lalit to 7.86 per cent in Punjab Pink. The
fiber content of 7.12, 6.79, 6.46 and 5.96 was observed for Sardar, Shweta, Hisar Surkha and
Hisar Safeda respectively. These values were higher than the range of 2.8 – 5.5 per cent as
observed by Morton (1987). Tanwar (2014) reported 9.1 per cent crude fiber in guava fruit.
Kumar (2015) reported 8.13 per cent crude fiber in Punjab Pink and 5.9 per cent in Allahabad
Safeda variety of guava. Ghosh and Chattopadhyay (1996) observed that the crude fiber
content in guava ranges from 2.0 -7.2 per cent. Ali et al (2014) found that 3.50 per cent crude
fiber in white and 2.92 per cent fiber in red variety of guava. The results thus revealed that the
guavas are the rich source of fiber. Li et al (2002) reported that raw ripe fresh guava is an
excellent source of dietary fiber (12.72 g/100 g) among all the commonly consumed fruits.
With regard to ash content, highest ash content of 0.85 per cent was found in Punjab
Pink followed by Lalit and Sardar with 0.82 and 0.73 per cent respectively. Hisar Surkha had
ash content of 0.70 per cent while Hisar Safeda had 0.65 per cent. Least amount of ash i.e
0.57 per cent was observed in Shweta. Morton (1987) found that the ash content of guava fruit
ranged between 0.43-0.70 per cent. Tanwar et al (2014) reported 0.6 per cent ash in fresh
guava. The ash content was found to be higher in pink fleshed guava varieties while Ali et al
(2014) recorded higher percentage of (0.58 per cent) in white guava variety than in red guava
variety (0.53 per cent). Kumar (2015) found that the ash content of Punjab Pink was 0.86
which was significantly higher than 0.54 per cent found in white fleshed Allahabad Safeda.
Carbohydrate content of guava cultivars ranged from 9.02 to 13.07 per cent. It was
found to be higher in white fleshed guava varieties. Highest carbohydrate content was
observed for Shweta i. e. 13.07 per cent followed by Sardar and Hisar Safeda with 11.86 and
10.40 per cent carbohydrate respectively. Among the pink fleshed varieties Punjab Pink,
Hisar Surkha and Lalit, 10.16, 9.54 and 9.02 per cent carbohydrate was present respectively.
Morton (1987) reported that the total carbohydrates in guava fruit range between 9.5-10 per
29
cent. The values obtained in the present study were found to be slightly higher than the values
obtained by Morton (1987).
4.1.2 Mineral content of the guava varieties
The different varieties of guava were analysed for calcium, phosphorus and potassium
content. The data pertaining to the mineral composition is presented in Table 4.2. Significant
difference (p<0.05) in the mineral content was observed among the guava cultivars.
The calcium content ranged from 17.53 mg in Punjab Pink to 21.32 mg in Sardar.
Shweta was found to have 19.46 mg of calcium while those present in Lalit, Hisar Safeda and
Hisar Surkha were 18.85, 18.34 and 17.85 mg respectively. The white guava cultivars were
found to have slightly higher calcium content than pink guava cultivars.
Table 4.2 Mineral content of the different varieties of guava
Varieties Calcium
(mg/100g)
Phosphorus
(mg/100g)
Potassium
(mg/100g)
White Fleshed Varieties
Sardar 21.32a±0.23 38.91
d±0.04 101.24
b±0.86
Shweta 19.46b±0.61 41.25
c±0.07 91.59
c±1.10
Hisar Safeda 18.34bc
±0.16 43.75b±0.13 87.96
c±0.33
Pink Fleshed Varieties
Lalit 18.85bc
±0.24 37.39d±0.21 99.44
b±1.48
Punjab Pink 17.53c±0.18 48.78
a±1.12 106.45
a±1.24
Hisar Surkha 17.85bc
±0.45 44.02b±0.24 97.66
b±0.19
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
The phosphorus content was found to be highest in Punjab Pink variety (48.78 mg) of
guava followed by Hisar Surkha (44.02 mg), Hisar Safeda (43.75 mg), Shweta (41.25 mg)
and Sardar (38.91 mg). Lalit was found to have least phosphorus content with 37.39 mg of
phosphorus. Paull and Goo (1983) reported 14 – 30 mg/100 g calcium and 23 – 37 mg/100 g
phosphorus in guava fruit.
With regard to potassium content, it was found to be highest in Punjab Pink i.e
106.45 mg followed by Sardar, Lalit and Hisar Surkha with 101.24, 99.44 and 97.66 mg of
potassium respectively. Shweta had 91.59 mg of potassium while the least potassium content
of 87.96 mg was observed in Hisar Safeda.
4.1.3 Vitamin C and total carotenoid content of guava varieties
The guava varieties were analysed for their vitamin C and total carotenoid content
which is presented in Table 4.3. A significant difference (p<0.05) in the ascorbic acid content
was observed among the varieties of guava. Highest vitamin C content of 225.84 mg was
found in Sardar followed by Lalit, Hisar Safeda, Punjab Pink and Shweta with 217.98,
30
207.66, 203.79 and 196.19 mg respectively. Hisar Surkha had the least vitamin C content
among the different cultivars i.e 187 mg/100 g. White fleshed guavas were reported as a good
source of vitamin C (142.6 mg/100 g) than pink fleshed guavas (72.2 mg/100 g) as reported
by Luximon-Ramma et al (2003). Deshmukh et al (2013) recorded 195.80 mg of ascorbic
acid in Sardar and 168.78 mg in Lalit. Ascorbic acid content of 204.5 2 mg in Allahabad and
198.49 mg in Punjab Pink was reported by Kumar (2015). Rathore (1976) found 205.2 mg of
vitamin C in Allahabad Safeda and 175.5 mg in Red Fleshed variety. In present study it was
found that guavas have higher vitamin C content than the literature.
The total carotenoid content was found only in the pink fleshed cultivars. Punjab Pink
had the highest carotenoid content of 6.84 mg/100 g followed by Lalit and Hisar Surkha with
6.49 and 5.72 mg/100 g respectively. Melo et al (2006) reported a total carotenoid content of
42.98 mg/g in pink fleshed guava variety. Gonzalez et al (2011) studied the pigment
composition of three Columbian guava varieties and observed that no detectable carotenoids
were present in white-fleshed guava varieties.
Table 4.3: Vitamin C and total carotenoid content of different varieties of guava
Varieties Vitamin C
(mg/100 g)
Total Carotenoids
(mg/100 g)
White Fleshed Varieties
Sardar 225.84a±0.45 -
Shweta 196.19d±2.13 -
Hisar Safeda 207.66c±0.81 -
Pink Fleshed Varieties
Lalit 217.98b±1.32 6.49
ab±0.25
Punjab Pink 203.79c±1.57 6.84
a±0.21
Hisar Surkha 187.75e±0.27 5.72
b±0.17
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
4.2 Development and sensory evaluation of preserved products from different varieties
of guava
Five preserved products namely jam, jelly, chutney, RTS and candy were developed
from six different varieties of guava. The sensory evaluation of the guava products was
carried out to determine the most suitable guava variety for each product. The developed
products were evaluated by ten semi-trained panelists including faculty and students of
department of Food and Nutrition of Punjab Agricultural University. The panel was provided
9 point hedonic scale for attributes like appearance, colour, texture, flavor and overall
acceptability (Larmond 1970) (Appendix-1). Different sample codes were given to different
Plate 1: Development of jam from white-fleshed varieties of guava
Plate 2: Development of jam from pink-fleshed varieties of guava
SHWETA SARDAR HISAR
SAFEDA
LALIT PUNJAB PINK HISAR SURKHA
varieties for a product so that the varieties were not revealed to the panelists to get their exact
judgent of the samples. The mean scores for the varieties for each product were then
calculated.
Sensory Evaluation of the developed guava products
The sensory scores obtained for the different products developed from different
varieties of white and pink fleshed guavas are presented in Table 4.4 to Table 4.8
4.2.1 JAM
Six different varieties of guava were used to develop jam using standardized recipe.
The scores for the sensory parameters of the jam prepared from white and pink fleshed
varieties of guavas are presented in Table 4.4.
Table 4.4: Mean sensory scores for jam prepared from white and pink fleshed
varieties of guava
Varieties Parameters
Appearance Colour Texture Flavour Overall
Acceptability
White Fleshed Varieties
Sardar 6.5 6.4 6.35 6.65 6.48
Shweta 7.5 7.3 7.25 7.35 7.35
Hisar Safeda 7.15 7.15 6.48 6.7 6.86
2 value 6.92* 6.57* 6.52* 6.16* 8.95*
Pink Fleshed Varieties
Lalit 6.9 6.7 6.6 6.5 6.68
Punjab Pink 7.7 7.7 7.6 7.6 7.65
Hisar Surkha 6.6 6.5 6.5 6.6 6.55
2 value 9.94* 10.34* 10.81* 10.66* 15.86*
*Significant at 5% level of significance (p<0.05)
The scores statistically revealed that all the jams prepared from different varieties
were significantly different with regard to parameters like appearance, colour, texture, flavor
and overall acceptability. The highest score obtained among white pulped guava jam was for
Shweta with respect to all the sensory parameters, followed by Hisar Safeda and Sardar with
an overall acceptability scores of 7.35, 6.86 and 6.48 respectively.
Among the pink fleshed guava jam Punjab Pink was found to be most acceptable with
highest scores for all the sensory attributes and overall acceptability of 7.65. It was followed
by Lalit and Hisar Surkha with acceptability scores of 6.68 and 6.55 respectively. Jam
prepared from pink fleshed guavas was found to be more acceptable with overall acceptability
of 7.65 as compared to white fleshed varieties with a score of 7.35
32
Fig 4.1: Mean sensory scores for jam prepared from white and pink fleshed varieties of
guava
4.2.2 JELLY
Jelly from six different varieties of guava was developed and the most acceptable one
was determined by statistically analyzing the sensory scores. The mean scores of acceptability
of jelly for white fleshed guavas and pink fleshed guavas are presented in Table 4.5.
Table 4.5: Mean sensory scores for jelly prepared from white and pink fleshed guava
varieties
Varieties Parameters
Appearance Colour Texture Flavour Overall
Acceptability
White Fleshed Varieties
Sardar 7.6 7.5 7.75 7.7 7.64
Shweta 6.95 6.9 7.1 7.1 7.01
Hisar Safeda 7.05 6.8 7.2 6.95 7
2 value 5.36
NS 4.72
NS 6.09* 8.58* 10.89*
Pink Fleshed Varieties
Lalit 6.9 7 7.2 7.25 7.09
Punjab Pink 7.8 7.8 7.7 7.55 7.71
Hisar Surkha 6.8 7.1 7.3 7.2 7.1
2 value 9.99* 6.09* 3.66
NS 1.783
NS 9.256*
*Significant at 5% level of significance (p<0.05) NS- Not significant
6.48
7.35
6.86
6.68
7.65
6.55
5.8
6
6.2
6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
Sardar Shweta Hisar
Safeda
Lalit Punjab
Pink
Hisar
Surkha
Sco
res
VarietiesPink-fleshed varietiesWhite-fleshed varieties
Plate 3: Development of jelly from white-fleshed varieties of guava
Plate 4: Development of jelly from pink-fleshed varieties of guava
SARDAR SHWETA HISAR SAFEDA
LALIT PUNJAB PINK HISAR SURKHA
33
The statistical analysis of the jelly prepared from white fleshed guava varieties
revealed that the sensory scores for the parameters namely texture, flavour and overall
acceptability were significantly different. However, for appearance and colour the scores were
insignificant. Sardar scored the highest for all the sensory parameters with the highest overall
acceptability score of 7.64. It was followed by Shweta with the highest score for colour (6.9)
and flavor (7.1) after Sardar, whereas Hisar Safeda obtained highest score for appearance
(7.05) and texture (7.2).
For jelly prepared from pink pulp varieties of guava, the difference in scores was
found to be statistically significant with regard to appearance, colour and overall
acceptability but was insignificant for texture and colour. Among the pink flesh cultivars
Punjab Pink obtained the highest scores for all the parameters, followed by Hisar Surkha
with highest scores for colour (7.1) and texture (7.3) while Lalit scored highest for
appearance (6.9) and flavor (7.25). The Jelly prepared from pink fleshed guava varieties
was found to be more acceptable. Aggarwal et al (1997) prepared guava jelly with attractive
taste and aroma by blending it with red grape cultivars which was found to be highly
acceptable.
Fig 4.2: Mean sensory scores for jelly prepared from white and pink fleshed varieties of
guava
4.2.3 CHUTNEY
Chutney was developed from six different varieties of guava using standardized
procedure. The scores for the sensory parameters of chutney prepared from white and pink
fleshed guavas are presented in Table 4.6
7.64
7.01 77.09
7.71
7.1
6.6
6.8
7
7.2
7.4
7.6
7.8
Sardar Shweta Hisar
Safeda
Lalit Punjab Pink Hisar
Surkha
Sco
res
Varieties
White-fleshed varieties Pink-fleshed varieties
34
Table 4.6: Mean sensory scores for chutney prepared from white and pink fleshed
varieties of guava
Varieties
Parameters
Appearance Colour Texture Flavour Overall
Acceptability
White Fleshed Varieties
Sardar 7.8 7.9 7.75 7.45 7.73
Shweta 6.6 6.8 6.6 6.5 6.63
Hisar Safeda 6.7 7 6.8 6.65 6.83
2 value 15.35* 14.90* 11.60* 9.20* 15.91*
Pink Fleshed Varieties
Lalit 6.7 6.6 6.7 6.6 6.65
Punjab Pink 6.6 6.6 6.7 6.55 6.61
Hisar Surkha 7.3 7.6 7.45 7.55 7.48
2 value 6.74* 13.59* 11.11* 10.98* 20.32*
*Significant at 5% level of significance (p<0.05)
The difference in scores for chutney prepared from different guava varieties was
found to be statistically significant with regard to all the sensory parameters. For the chutney
from white pulp guava varieties, the highest mean scores for the sensory attributes were
observed for Sardar with the highest overall acceptability score of 7.73. It was followed by
Hisar Safeda and Shweta with overall acceptability scores of 6.83 and 6.63 respectively. The
white fleshed guava chutney was preferred over pink fleshed ones as the overall acceptability
score was higher for the white fleshed guava chutney.
Fig 4.3: Mean sensory scores for chutney prepared from white and pink fleshed
varieties of guava
7.73
6.63
6.83
6.65 6.61
7.48
6
6.2
6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Sardar Shweta Hisar
Safeda
Lalit Punjab Pink Hisar
Surkha
Sco
res
Varieties
White-fleshed varieties Pink-fleshed varieties
Plate 5: Development of chutney from white-fleshed varieties of guava
Plate 6: Development of chutney from pink-fleshed varieties of guava
SARDAR SHWETA HISAR SAFEDA
LALIT PUNJAB
PINK
HISAR SURKHA
Plate 7: Development of RTS beverage from white-fleshed varieties of guava
Plate 8: Development of RTS beverage from pink-fleshed varieties of guava
SARDAR SHWETA HISAR SAFEDA
LALIT PUNJAB PINK HISAR SURKHA
Among the chutney made from pink fleshed guava cultivars, Hisar Surkha scored
highest with respect to all the sensory parameters with an overall acceptability of 7.48. The
scores for colour and texture were at par between Lalit and Punjab Pink. Lalit scored higher in
terms of overall acceptability with score of 6.65 followed by Punjab Pink (6.61).
4.2.4 RTS
Guava RTS, cloudy or clearified, is a very popular beverage that can be prepared
from puree, clearified juice or concentrate with sugar syrup, citric acid and other flavouring
additives. Ready to serve (RTS) beverage was prepared from six different varieties of guava
of which three were white fleshed and other three were pink fleshed. The scores for the
sensory parameters of RTS prepared from different varieties of guava are presented in
Table 4.7
Table 4.7: Mean sensory scores for RTS beverage prepared from white and pink fleshed
varieties of guava
Varieties Parameters
Appearance Colour Consistency Flavour Overall
Acceptability
White Fleshed Varieties
Sardar 7.6 7.7 6.75 7.4 7.36
Shweta 6.5 6.3 7.5 6.45 6.69
Hisar Safeda 6.6 6.8 6.55 6.4 6.59
2 value 8.14* 12.05*
5.26
NS 7.01* 6.45*
Pink Fleshed Varieties
Lalit 7.7 7.8 7.2 7.5 7.55
Punjab Pink 7 6.6 7.2 6.4 6.8
Hisar Surkha 6.85 6.8 6.65 6.6 6.73
2 value 6.59* 13.74* 2.70
NS 12.13* 10.06*
*Significant at 5% level of significance (p<0.05) NS- Not significant
The sensory score for the different parameters were found to be statistically
significant except that for consistency. Among the white pulp guava varieties, the highest
score was obtained for Sardar with respect to appearance (7.6), colour (7.7), flavor (7.4) and
overall acceptability (7.36). Shweta scored highest for consistency (7.5) with overall
acceptability of (6.69), followed by Hisar Safeda.
For the pink fleshed cultivars, Lalit scored highest for appearance, colour and flavour
with an overall acceptability of 7.55. It was followed by Punjab Pink and Hisar Surkha with
overall acceptability of 6.8 and 6.73 respectively. The scores for consistency were at par
between Lalit and Hisar Surkha. The statistical analysis revealed that the sensory scores for
RTS prepared from pink fleshed guavas were higher as compared to that of the white fleshed.
36
Tiwari (2000) prepared ready-to-serve (RTS) beverages from guava and papaya pulp blend
(70:30) which had high vitamin C and carotene content along with better sensory
characteristics due to good consistency and flavor.
Fig 4.4: Mean sensory scores for RTS beverage prepared from white and pink fleshed
varieties of guava
4.2.5 CANDY
A candied fruit is essentially a preserve from which sugar syrup is drained. It has
sugar concentration higher than preserve and after drying beyond sticking condition, can be
stored without spoilage.
Guava candy was developed from six different varieties of white and pink fleshed
guavas. The mean scores of acceptability of candy from white fleshed guava are presented in
Table 4.8.
Table 4.8: Mean sensory scores for candy prepared from white and pink fleshed guava
varieties
Varieties Parameters
Appearance Colour Texture Flavour Overall
Acceptability
White Fleshed Varieties
Sardar 6.7 6.6 6.4 6.65 6.59
Shweta 6.3 6.2 7.7 6.1 6.57
Hisar Safeda 7.6 7.7 6.8 7.65 7.44
2 value 14.12* 12.40* 10.78* 13.1* 7.73*
Pink Fleshed Varieties
Lalit 6.6 6.7 6.6 6.2 6.53
Punjab Pink 7.5 7.6 7.8 7.3 7.55
Hisar Surkha 6.2 6.1 6.8 6.35 6.36
2 value 10.60 10.92 11.76 11.08 11.88
*Significant at 5% level of significance (p<0.05)
7.36
6.696.59
7.55
6.86.73
6
6.2
6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
Sardar Shweta Hisar
Safeda
Lalit Punjab Pink Hisar
Surkha
Sco
res
Varieties
White-fleshed varieties Pink-fleshed varieties
Plate 9: Development of candy from white-fleshed varieties of guava
Plate 10: Development of candy from pink-fleshed varieties of guava
SARDAR SHWETA HISAR SAFEDA
LALIT PUNJAB PINK HISAR SURKHA
37
The statistical analysis showed that the scores for all the sensory parameters were
significantly different for the candies prepared from different guava cultivars. Among the
white fleshed varieties Hisar Safeda scored highest for the sensory attributes namely
appearance (7.6), colour (7.7), flavor (7.65) and overall acceptability (7.44) followed by
Sardar and Shweta with overall acceptability scores of 6.59 and 6.57 respectively.
Fig 4.5: Mean sensory scores for candy prepared from white and pink fleshed varieties
of guava
For the candy prepared from pink fleshed guava varieties Punjab Pink obtained the
highest scores for all the parameters, followed by Lalit and Hisar Surkha with overall
acceptability scores of 7.55, 6.53 and 6.36 respectively. Through the sensory scores it was
determined that the candy prepared from pink fleshed guava varieties were more acceptable
with overall acceptability score of 7.55 as compared to white fleshed varieties with an overall
acceptability of 7.44. Durrani and Verma (2011) studied the development and quality
evaluation of honey based carrot candy and found that candy prepared using 750 g honey and
1000 g carrots had the highest acceptability.
Table 4.9: Overall acceptability scores of preserved products developed from different
varieties of guava
Varieties Jam Jelly Chutney RTS Candy
White Fleshed Varieties
Sardar 6.48 7.64 7.73 7.36 6.59
Shweta 7.35 7.01 6.63 6.69 6.57
Hisar Safeda 6.86 7 6.83 6.59 7.44
Pink Fleshed Varieties
Lalit 6.68 7.09 6.65 7.55 6.53
Punjab Pink 7.65 7.71 6.61 6.8 7.55
Hisar Surkha 6.55 7.1 7.48 6.73 6.36
6.59 6.57
7.44
6.53
7.55
6.36
5.6
5.8
6
6.2
6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
Sardar Shweta Hisar
Safeda
Lalit Punjab Pink Hisar
Surkha
Sco
res
Varieties
White-fleshed varieties Pink-fleshed varieties
38
The overall acceptability scores were highest for jam, jelly, candy and RTS developed
from pink fleshed varieties of guava. Punjab Pink variety for jam, jelly and candy and Lalit
variety for RTS were preferred. For chutney white fleshed guava variety Sardar was found to
be more acceptable.
4.3 Proximate composition of developed products
4.3.1.1 Proximate composition of guava jam
Jam was prepared from six different varieties of guava. The jam thus developed was
found to be significantly different (p<0.05) in proximate composition among varieties as
depicted in Table 4.10.
With regard to moisture content jam made from Sardar was found to have highest
moisture content of 33.87 per cent while the least was observed in Punjab Pink i.e 26.89 per
cent. Shweta, Lalit, Hisar Surkha and Hisar Safeda were found to have moisture content of
31.26, 30.76, 28.57 and 27.05 per cent respectively. The jam prepared from white varieties of
guava was slightly higher in moisture content. The difference in moisture of jam from
different varieties can be attributed to the varietal differences. Tanwar et al (2014) reported
19.9 per cent moisture in guava jam. Corea et al (2011) observed 75 per cent moisture to be
present in guava jam. Ajenifujah-Solebo and Aina (2011) found 21.65 per cent moisture in
black plum jam.
Table 4.10: Proximate composition of jam developed from different varieties of guava
(DW basis)
Varieties Moisture
(%)
Crude
Protein
(%)
Crude Fat
(%)
Crude
Fiber (%)
Total Ash
(%)
Carbohydrates
(%)
White Fleshed Varieties
Sardar 33.87a±0.22 0.19
b±0.01 0.042±0.02 1.89
ab±0.05 0.24
abc±0.03 63.75
d±0.27
Shweta 31.26ab
±0.51 0.22ab
±0.02 0.034±0.01 1.60b±0.11 0.17
c±0.01 66.69
cd±0.45
Hisar
Safeda
27.05c±0.58 0.28
a±0.01 0.025±0.01 1.46
bc±0.07 0.19
bc±0.02 70.98
a±0.65
Pink Fleshed Varieties
Lalit 30.76ab
±0.33 0.29a±0.03 0.039±0.03 0.92
c±0.18 0.29
ab±0.03 67.69
bc±0.48
Punjab
Pink
26.89c±0.36 0.26
ab±0.01 0.019±0.01 2.16
a±0.16 0.32
a±0.02 70.32
ab±0.33
Hisar
Surkha 28.57
bc±1.31 0.21
ab±0.02 0.031±0.01 1.38
bc±0.04 0.23
abc±0.02 69.57
abc±1.29
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
The protein content for jam was found to be highest for Lalit with 0.29 per cent
protein followed by Hisar Safeda, Punjab Pink and Shweta with protein content of 0.28, 0.26
39
and 0.22 per cent respectively. Jam prepared from Hisar Surkha variety had 0.21 per cent
protein while in Sardar it was 0.19 per cent. Tanwar et al (2014) found the crude protein
content of guava jam was 2.8 per cent which was much higher than the values obtained in the
present study. Ajenifujah-Solebo and Aina (2011) reported 4.23 per cent crude protein in
black plum jam.
The fat content of the jam made from different cultivars ranged from 0.019 to 0.042
per cent. Fat was found to be present in very minute quantity. Among the white fleshed
varieties Sardar was found to have fat content of 0.042 per cent followed by Shweta and Hisar
Safeda with 0.034 and 0.025 per cent fat. For pink varieties fat was highest in Lalit with 0.039
per cent whereas Hisar Surkha and Punjab Pink were found to have 0.031 and 0.019 per cent
fat respectively. A fat content of 0.09 per cent in guava jam was observed by Tanwar et al
(2014). Ajenifujah-Solebo and Aina (2011) found that black plum jam had 2.43 per cent crude
fat.
The crude fiber content for all the jam from different varieties of guava ranged from
0.92 per cent in Lalit to 2.16 per cent in Punjab Pink. This decrease can be attributed to the
addition of sugar and removal of seeds in the preparation of jam. The fiber content of 1.89,
1.60, 1.46 and 1.38 per cent was observed for Sardar, Shweta, Hisar Safeda and Hisar Surkha
respectively. Tanwar et al (2014) found 1.8 per cent crude fibre content in guava jam. Jam
prepared from black plum was found to have 1.0 per cent crude fiber as reported by
Ajenifujah-Solebo and Aina (2011).
With regard to ash content, highest ash content of 0.32 per cent was found in Punjab
Pink followed by Lalit and Sardar with 0.29 and 0.24 per cent respectively. Hisar Surkha was
observed to have ash content of 0.23 per cent while Hisar Safeda has 0.19 per cent. Least
amount of ash i.e 0.17 per cent was observed in Shweta. The differences in the ash content of
jam may be due to the differences in the ash content of the varieties. Tanwar et al (2014)
reported 0.3 per cent ash in guava jam. Corea et al (2011) observed 0.6 per cent ash to be
present in guava jam. Ajenifujah-Solebo and Aina (2011) found that black plum jam
contained 4.3 per cent ash.
The carbohydrate content of jam ranged from 63.75 to 70.98. Highest carbohydrate
content was observed for Hisar Safeda i.e.70.98 per cent followed by Punjab Pink and Hisar
Surkha with 70.32 and 69.57 per cent carbohydrate respectively. Lalit and Shweta were found
to have 67.69 and 66.69 per cent carbohydrate while the lowest was found in Sardar i.e. 63.75
per cent. Ajenifujah-Solebo and Aina (2011) reported that 68.1 per cent carbohydrate was
present in black plum jam.
4.3.1.2 Mineral content of the guava jam
Jam prepared from different guava varieties was analysed for calcium, phosphorus
and potassium as depicted in Table 4.11.
40
The calcium content ranged between 3.98 mg to 4.89 mg. Although the calcium
content did not vary much among the jam prepared from different cultivars, yet the difference
was found to be statistically significant (p<0.05). The highest calcium content was observed
in Sardar (4.89 mg) followed by Shweta (4.77 mg), Lalit (4.46 mg), Hisar Surkha (4.25 mg)
and Hisar Safeda (4.19 mg). Least calcium was observed in jam prepared from Punjab Pink
variety (3.98 mg). Naeem et al (2015) found that the calcium content in grape, apricot,
blueberry and strawberry jam was 10.28 mg, 7.63 mg, 6.52 mg and 18.10 mg/100 g
respectively.
The phosphorus content of the jam prepared from different guava cultivars differ
significantly (p<0.05). It was found to be higher for jam prepared from pink varieties as
compared to white. Among the pink varieties phosphorus content was highest for jam
developed from Punjab Pink followed by Hisar Surkha and Lalit with 8.81, 8.45 and 7.91 mg
phosphorus. For the white flesh varieties highest phosphorus was observed in jam from Hisar
Safeda with 8.11 mg phosphorus while Shweta and Sardar were found to have 7.77 mg and
7.33 mg of phosphorus respectively.
Table 4.11: Mineral content of the guava jam developed from different varieties of
guava
Varieties Calcium
(mg/100 g)
Phosphorus
(mg/100 g)
Potassium
(mg/100 g)
White Fleshed Varieties
Sardar 4.89a±0.10 7.33
c±0.08 37.84
ab±1.48
Shweta 4.77a±0.07 7.77
bc±0.13 32.69
bc±0.81
Hisar Safeda 4.19ab
±0.15 8.11ab
±0.24 28.33c±0.09
Pink Fleshed Varieties
Lalit 4.46ab
±0.24 7.91bc
±0.26 35.91b±1.99
Punjab Pink 3.98b±0.21 8.81
a±0.06 42.62
a±0.57
Hisar Surkha 4.25ab
±0.04 8.45ab
±0.03 34.03b±0.33
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
The potassium content was found to be highest in jam from Punjab Pink i.e 42.62
mg while the least was observed in Hisar Safeda with 28.33 mg potassium. Sardar and Lalit
jam had 37.84 and 35.91 mg of potassium respectively. Jam from Hisar Surkha was found
to have 34.03 mg while Shweta had 32.69 mg/100 g potassium. Ajenifujah-Solebo and Aina
(2011) reported 0.97 mg of calcium and 1.42 mg potassium in in jam made from black-
plum fruit.
41
4.3.1.3 Vitamin C and total carotenoid content of jam developed from different varieties
of guava
Guava jam was analysed for vitamin C and total carotenoid content and the values
were as depicted in Table 4.12. Jam prepared from Sardar and Lalit were found to have 19.63
and 18.79 mg of ascorbic acid respectively. Hisar Safeda Jam had 16.66 mg whereas Punjab
Pink jam had 16.19 mg of vitamin C. Ascorbic acid content of 13.72 was observed for jam
prepared from Shweta and the least vitamin C value of 11.59 mg was reported for Hisar
Surkha jam.
The total carotenoid content found in guava jam ranged between 1.80 to 3.17
mg/100 g. The highest carotenoid content was observed for Punjab Pink jam, followed by
Lalit with 2.61 mg/100 g carotenoid. Jam developed from Hisar Surkha had least carotenoid
content i.e 1.8 mg/100 g. Carotenoids were not detected in jam prepared from white fleshed
guavas.
Table 4.12: Vitamin C and total carotenoid content of jam developed from different
varieties of guava
Varieties Vitamin C
(mg/100 g)
Total Carotenoids
(mg/100 g)
White Fleshed Varieties
Sardar 19.63a±0.33 -
Shweta 13.72d±0.18 -
Hisar Safeda 16.66bc
±0.67 -
Pink Fleshed Varieties
Lalit 18.79ab
±0.85 2.61ab
±0.19
Punjab Pink 16.19c±0.12 3.17
a±0.16
Hisar Surkha 11.59d±0.11 1.80
b±0.20
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
4.3.2.1 Proximate composition of guava jelly
The proximate composition of jelly prepared from six different varieties are presented
in Table 4.13
The moisture content for jelly ranged from 33.68 to 38.63 per cent. The values
observed for Punjab Pink and Sardar were at par and were found to be 38.63 and 38.50 per
cent respectively. Jelly prepared from Lalit variety had 36.67 per cent moisture while that
from Hisar Surkha had 35.59 per cent. Shweta and Hisar Safeda were found to have moisture
42
content close to each other with 33.80 and 33.68 per cent moisture. Hossen et al (2009)
reported 21.53 per cent moisture in guava jelly.
The difference in the protein content for the jelly prepared from different varieties of
guava was found to be insignificant. The protein content was highest for Lalit with 0.040 per
cent followed by Hisar Safeda, Punjab Pink and Shweta with protein content of 0.035, 0.032
and 0.028 per cent respectively. Jelly prepared from Hisar Surkha variety had 0.026 per cent
protein while in Sardar it was least i.e. 0.19 per cent.
Crude fat and crude fiber was found to be negligible in all the jellies prepared from
different guava cultivars. It may be due to the use of only clearified extract in the preparation
of jelly.
Table 4.13: Proximate composition of jelly developed from different varieties of guava
(DW basis)
Varieties Moisture
(%)
Crude
Protein
(%)
Crude
Fat
(%)
Crude
Fiber
(%)
Total Ash
(%)
Carbohydrates
(%)
White Fleshed Varieties
Sardar 38.50a±0.94 0.021±0.01 - - 0.13
ab±0.02 61.34
b±0.98
Shweta 33.80b±0.63 0.028±0.01 - - 0.08
b±0.02 66.08
a±0.62
Hisar
Safeda
33.68b±0.14 0.035±0.01 - - 0.10
ab±0.01 66.18
a±0.12
Pink Fleshed Varieties
Lalit 36.67ab
±0.25 0.040±0.02 - - 0.17a±0.03 63.11
ab±0.23
Punjab
Pink
38.63a±1.20 0.032±0.01 - - 0.19
a±0.01 61.14
b±1.20
Hisar
Surkha 35.59
ab±0.40 0.026±0.02 - - 0.14
ab±0.01 64.23
ab±0.43
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
The ash content of the jelly showed a significant difference (p<0.05) with respect to
the varieties. Punjab pink was found to have the highest ash content of 0.19 per cent followed
by Lalit and Hisar Surkha with 0.17 and 0.14 per cent of ash respectively. Higher ash content
was observed for jelly developed form pink fleshed cultivars. Among the white fleshed
varieties Sardar and Hisar Safeda had ash content of 0.13 and 0.10 per cent while the least
was found in jelly made of Lalit variety with 0.08 per cent ash. Hossen et al (2009) observed
that the ash content of jelly to be 0.28 per cent.
The carbohydrate content ranged from 61.34 to 66.18 per cent with significant
difference (p<0.05) among the jelly made from different varieties of guava. Jelly made from
43
Hisar Safeda and Shweta were at par with 66.18 and 66.08 per cent carbohydrate. Hisar
Surkha was found to have carbohydrate content of 64.23 per cent while that of Lalit was
63.11 per cent. Carbohydrate in jelly prepared from Sardar and Punjab Pink variety was 61.34
and 61.14 per cent respectively.
Table 4.3.2.2 Mineral content of the guava jelly
The jelly prepared from six different varieties were analysed for their mineral
composition. The data pertaining to the the calcium, phosphorous and potassium content of the
jelly is presented in Table 4.14.
The calcium content varied significantly (p<0.05) among the jelly prepared from
different guava cultivars. It was found to be higher in the jellies from white flesh varieties. Jelly
prepared from Shweta was found to have highest calcium content of 2.46 mg/100 g followed by
jelly from Sardar, Hisar Safeda, Lalit and Hisar Surkha with 2.23, 2.19, 1.93 and 1.83 mg of
calcium. The least value for calcium of 1.56 mg was observed in Punjab Pink Jelly.
Table 4.14 Mineral content of the jelly developed from different varieties of guava
Varieties Calcium
(mg/100 g)
Phosphorus
(mg/100 g)
Potassium
(mg/100 g)
White Fleshed Varieties
Sardar 2.23ab
±0.09 2.81cd
±0.06 17.30b±0.17
Shweta 2.46a±0.06 3.30
abc±0.24 11.57
c±0.13
Hisar Safeda 2.19ab
±0.12 3.63ab
±0.03 9.16d±0.38
Pink Fleshed Varieties
Lalit 1.93ab
±0.24 2.51d±0.09 13.65
cd±1.21
Punjab Pink 1.56b±0.15 3.94
a±0.19 20.55
a±0.14
Hisar Surkha 1.83ab
±0.17 2.97bc
±0.17 16.28b±0.08
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
The phosphorus content of the guava jellies ranged from 2.51 for Lalit to 3.94 mg for
Punjab Pink. Jelly developed from Hisar Safeda and Shweta had 3.63 and 3.30 mg of
phosphorus respectively. Jelly from Hisar Surkha had 2.97 mg phosphorus while jelly made
from Sardar had 2.81 mg of phosphorus.
The potassium for the white fleshed varieties Sardar was found to have highest potassium
content of 17.30 mg followed by Shweta with 11.57 mg and Hisar Safeda with 9.16 mg/100 g of
potassium. Among the pink cultivars it was found highest for Punjab Pink jelly with 20.55 mg
followed by Hisar Surkha and Lalit with 16.28 and 13.65 mg potassium respectively.
4.3.2.3 Vitamin C and total carotenoid content of guava jelly
The vitamin C and total carotenoid content of the jelly prepared from different guava
varieties was analysed and the values were as depicted in Table 4.15. The vitamin C content
44
varied significantly (p<0.05) among the guava jellies and ranged from 7.22 mg for jelly made
from Hisar Surkha to 11.77 mg for Lalit. Jelly prepared from Sardar, Hisar Safeda, Punjab
Pink and Shweta were found to have vitamin C content of 11.19, 10.87, 9.72 and 7.47 mg/100
g of ascorbic acid respectively. Lee and Kader (2000) observed a high loss of ascorbic acid
while cooking and found that there was 74.24 reduction in cooked carrot juice due to thermal
degradation.
Mendez and Mosquera (2007) determined the bioaccessability of carotenes from
carrot after cooking and found that the thermal treatment during cooking had a negative
impact on the carotenoid content and a positive effect on the micellization of carotenes. Bao
and Chang (1994) found that juicing resulted in a loss of 23.5 per cent of total carotenes in the
unblanched carrot samples.
Table 4.15: Vitamin C and total carotenoid content of jelly developed from different
varieties of guava
Varieties Vitamin C
(mg/100 g)
Total Carotenoids
(mg/100 g)
White Fleshed Varieties
Sardar 11.19a±0.21 -
Shweta 7.47b±0.08 -
Hisar Safeda 10.87a±0.05 -
Pink Fleshed Varieties
Lalit 11.77a±1.24 1.53±0.17
Punjab Pink 9.72ab
±0.16 1.80±0.20
Hisar Surkha 7.22b±0.24 1.26±0.24
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
Carotenoids were not detected in jelly prepared from white guava varieties. For the
pink fleshed guava jelly the carotenoid content ranged between 1.80 for Punjab Pink jelly to
1.26 mg/100 g for Hisar Surkha jelly. Jelly prepared from lalit variety was found to have 1.53
mg/100 g of carotenoids. No significant (p<0.05) difference in the carotenoid content was
observed in the jelly.
4.3.3.1 Proximate composition of guava chutney
Six different varieties of guava were used to prepare chutney. The proximate
composition of the chutney showed significant difference (p<0.05) with respect to the varieties.
The carbohydrate content increased in the chutney due to the addition of sugar. The proximate
composition of the chutney from different guava varieties is presented in Table 4.16
The moisture content of the chutney showed a significant difference (p<0.05) with
respect to the varieties. The highest moisture content of 35.19 per cent was found in the
chutney prepared from Sardar, followed by Lalit and Shweta with 33.49 per cent and
45
32.58 per cent. Moisture found in Hisar Surkha was 30.73 while 29.27 per cent was
present in Hisar Safeda. Least moisture content of 27.73 per cent was observed for
chutney made from Punjab Pink. Chauhan et al (1994) reported 3.5 per cent moisture in
instant chutney made from wild pomegranate. Moisture content of raw mango powder and
raw mango chutney powder was found to be 7.6 per cent and 5.8 per cent respectively
(Rao et al 2008).
Crude protein content of the chutney prepared from different guava cultivars ranged
from 0.16 to 0.26 per cent and showed a significant difference (p<0.05) among varieties. It
was highest for Lalit i.e. 0.26 per cent among the pink fleshed varieties followed by Punjab
Pink and Hisar Surkha with 0.23 and 0.20 per cent protein. For white varieties protein was
highest in Hisar Safeda with 0.22 per cent protein whereas Shweta and Sardar were found to
have 0.19 and 0.16 per cent protein respectively. Rekha (2008) reported 1.10 per cent protein
in dehydrated chutney prepared from mint, raw mango and sugar. Ready-to-serve chutney
from mint had protein content in the range 1.10 to 2.57, for coriander chutney it was 1.07 to
2.22 while for garlic chutney it ranged between 3.30 to 1.82 per cent. Chauhan et al (1994)
found that 10.3 per cent protein to be present in instant chutney made from wild pomegranate.
A protein content of 4.1 per cent and 7.2 per cent was observed in raw mango powder and raw
mango chutney powder respectively as reported by Rao et al (2008). Sahni (1997) reported
that the protein content for the amla chutney developed from four different varieties ranged
between 0.58 to 0.68 per cent.
Table 4.16: Proximate composition of chutney developed from different varieties of
guava (DW basis)
Varieties Moisture
(%)
Crude
Protein
(%)
Crude
Fat (%)
Crude
Fiber (%)
Total Ash
(%)
Carbohydrates
(%)
White Fleshed Varieties
Sardar 35.19a±0.19 0.16
b±0.01 0.30±0.07 2.21
ab±0.04 0.51
c±0.04 61.74
d±0.24
Shweta 32.58b±1.28 0.19
ab±0.01 0.28±0.02 1.96
bc±0.05 0.46
d±0.02 64.58
bcd±1.29
Hisar
Safeda
29.27cd
±0.98 0.22ab
±0.02 0.23±0.08 1.65c±0.11 0.59
bc±0.04 68.18
ab±0.93
Pink Fleshed Varieties
Lalit 33.49ab
±0.35 0.26a±0.02 0.27±0.01 1.23
d±0.06 0.63
b±0.02 64.26
cd±0.64
Punjab
Pink
27.73d±0.73 0.23
ab±0.01 0.18±0.01 2.49
a±0.12 0.73
a±0.03 68.79
a±0.81
Hisar
Surkha
30.73bcd
±0.31 0.20ab
±0.02 0.21±0.02 1.86bc
±0.03 0.68ab
±0.03 66.46abc
±0.31
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
46
The difference in the fat content of chutney prepared from different guava varieties
was found to be insignificant (p<0.05). The fat content was found to be high as compared to
other preserved products because of the addition of spices in the preparation of chutney.
Chutney prepared from Sardar was noted to have highest fat content of 0.30 per cent. The fat
content for chutney from Shweta, Lalit, Hisar Safeda and Hisar Surkha were found to be 0.28,
0.27, 0.23 and 0.21 respectively. Chutney from Punjab pink variety had least fat i.e. 0.18 per
cent. Chuahan et al (1994) reported that instant wild pomegranate chutney had a fat content of
2.7 per cent. The fat content of ready-to-serve mint chutney was found to be between 0.18 to
1.10, coriander chutney between 0.14 to 0.27 and for garlic chutney it ranged from 0.21 to
2.16 g/100 g as observed by Rekha (2008). A fat content of 0.18 per cent was found in
dehydrated chutney from mint, raw mango and sugar chutney. Rao et al (2008) found that 2.0
per cent and 3.9 per cent fat to be present in raw mango powder and raw mango chutney
powder respectively.
A significant difference (p<0.05) was observed in the fiber content of the chutney
made from different varieties of guava. The fiber content ranged from 2.21 per cent for
chutney prepared from Sardar variety to 2.49 per cent for Punjab Pink. Shweta was found to
have 1.96 per cent fiber while Hisar Surkha has 1.86 per cent fiber. A fiber content of 1.65
and 1.23 per cent was observed in Hisar Safeda and Lalit respectively. The ready-to-use mint
chutney with raw mango and sugar had 0.58 per cent fat as reported by Rekha (2008). Ready-
to-use mint chutney had fiber content ranged between 0.50 to 1.18, for coriander chutney
between 0.52 to 0.67 per cent and for garlic chutney it was between 0.82 to 2.46 per cent. Rao
et al (2008) found that raw mango powder had 1.9 per cent crude fiber whereas 6.6 per cent
fiber was present in raw mango chutney powder.
In case of ash content, it was found to be higher for the chutney from pink guava
varieties in comparison to the white ones. Among the pink fleshed varieties it was found to be
highest for chutney prepared from Punjab Pink followed by Hisar Surkha and Lalit with 0.73,
0.68 and 0.63 per cent of ash respectively. Hisar Safeda was found to have highest percentage
of ash among the white varieties with 0.59 per cent ash. Sardar had ash content of 0.51 per
cent while the least was found in the chutney developed from Shweta i.e. 0.46 per cent. Rekha
(2008) reported the ash content ranges from 2.51 to 2.80 for mint chutney, 2.80 to 3.74 for
coriander chutney and 4.81 to 5.33 percent for garlic chutney. Chauhan et al (1994) found 12
per cent ash in chutney from wild pomegranate. Raw mango powder was found to have 2.9
per cent ash while raw mango chutney powder had 16.3 per cent ash (Rao et al 2008).
There was a significant difference (p<0.05) in the carbohydrate content among the
chutney prepared from different guava varieties. The highest value for carbohydrate was
observed for chutney developed from Punjab Pink with 68.79 percent carbohydrate followed
by Hisar Safeda, Hisar Surkha, Shweta and Lalit with 68.18, 66.46, 64.58 and 64.26 per cent
47
carbohydrate respectively. Chutney prepared from Sardar was found to have least
carbohydrate content of 61.74 per cent. Chauhan et al (1994) observed 45.6 per cent
carbohydrate to be present in wild pomegranate chutney. The carbohydrate content of
dehydrated mint chutney with raw mango and sugar was found to be 12.91 per cent (Rekha
2008). Ready-to-serve mint chutney was found to have carbohydrates between 6.38 to 15.13,
for coriander chutney it ranged between 4.41 to 5.69 while for garlic chutney between 5.82 to
7.75 per cent. Rao et al (2008) reported that 81.5 and 60.2 per cent carbohydrate was present
in raw mango powder and raw mango chutney powder respectively.
4.3.3.2 Mineral content of the guava chutney
The chutney prepared from different guava varieties was analysed for their calcium,
phosphorus and potassium content as presented in Table 4.17.
The calcium content of the chutney ranged from 5.63 mg/100 g for Hisar Surkha to
8.31 mg for Sardar. Chutney prepared from Lalit and Shweta were found to have 7.94 and
7.45 mg of calcium respectively. A calcium content of 6.73 mg was observed in Hisar Safeda
chutney while for Punjab Pink it was 6.17 mg/100 g. Rekha (2008) found that the calcium
content ranges from 20 to 72 mg for mint chutney, 27 to 69 mg for coriander chutney and 18
to 60 mg/100 g for garlic chutney.
Table 4.17 Mineral content of the chutney developed from different varieties of guava
Varieties Calcium
(mg/100 g)
Phosphorus
(mg/100 g)
Potassium
(mg/100 g)
White Fleshed Varieties
Sardar 8.31a±0.17 15.20
c±0.07 48.30
b±0.51
Shweta 7.45ab
±0.28 16.46abc
±0.22 41.61d±0.89
Hisar Safeda 6.73ab
±0.08 18.53a±0.17 39.07
d±0.21
Pink Fleshed Varieties
Lalit 7.94a±0.05 15.89
bc±0.03 46.54
bc±0.42
Punjab Pink 6.17ab
±0.12 17.91b±0.27 53.45
a±1.66
Hisar Surkha 5.63b±0.06 17.45
ab±0.33 43.39
cd±1.28
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
With regard to the phosphorus content, it was found to be highest in Hisar Safeda
chutney i.e. 18.53 mg/100 g. Chutney developed from Punjab Pink, Hisar Surkha, Shweta and
Lalit were found to have a phosphorus content of 17.91, 17.45, 16.46 and 15.89 mg
respectively. The least amount of phosphorus with 15.20 mg was found in chutney prepared
from Sardar variety of guava. Rekha (2008) found that ready-to-serve mint chutney was found
48
to have phosphorus content between 31 to 69 mg, for coriander chutney it ranged between 48
to 80 mg while for garlic chutney between 98 to 130 mg/100 g.
The potassium content for the chutney made from white fleshed cultivars, Sardar
was found to have highest potassium content of 48.30 mg followed by Shweta and Hisar
Safeda with 41.61 and 39.07 mg/100 g potassium. Among the pink varieties it was
highest for Punjab Pink with 53.45 mg potassium while 46.54 mg was present in Lalit.
The least potassium content of 43.39 mg was observed in chutney prepared from Hisar
Surkha.
4.3.3.3 Vitamin C and total carotenoid content of guava chutney
Vitamin C and total carotenoid content was estimated in chutney prepared from
different varieties of guava for which the values are as presented in Table 4.18. The guava
chutney was found to differ significantly (p<0.05) with respect to the different varieties.
Chutney from Sardar variety was noted to have highest vitamin C content of 21.83 mg while
the least was found in Shweta with 13.33 mg/100 g. Hisar Safeda and Lalit chutney had 18.78
and 17.62 mg of ascorbic acid respectively. Vitamin C content of 14.95 mg was observed in
Hisar Surkha chutney while chutney prepared from Punjab Pink had 14.25 mg of vitamin C.
Sahni (1997) found that the ascorbic acid content in amla chutney developed from four
different varieties ranged between 195 to 253.8 mg/ 100 g. Rekha (2008) reported that the
ascorbic acid content of ready-to-serve mint chutney ranged from 6.02 to 29.59 mg, for
coraiander chutney it was between 19.50 to 7.93 and for garlic chutney between 6.48 to 30.66
mg/100 g.
Table 4.18: Vitamin C and total carotenoid content of chutney prepared from
different varieties of guava
Varieties Vitamin C
(mg/100 g)
Total Carotenoids
(mg/100 g)
White Fleshed Varieties
Sardar 21.83a±0.37 0.77
c±0.19
Shweta 13.33c±0.22 0.56
c±0.13
Hisar Safeda 18.78b±0.12 0.51
c±0.08
Pink Fleshed Varieties
Lalit 17.62b±0.08 3.2
ab±0.20
Punjab Pink 14.25c±0.73 3.80
a±0.11
Hisar Surkha 14.95c±0.28 2.7
b±0.17
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
49
The carotenoid content in chutney was found to differ significantly (p<0.05) among
the varieties. It was highest for chutney developed fom Punjab Pink (3.8 mg/100 g) followed
by Lalit (3.2 mg/100 g) and Hisar Surkha (2.7 mg/100 g). Chutney prepared from white
fleshed guavas had carotenoid content in the range 0.51 to 0.77 mg/100 g which may be due
to the spices present in the chutney. Miglio et al (2008) found that ascorbic acid reduce
significantly on cooking while the total carotenoid content increases slightly during cooking
and boiling processes.
4.3.4.1 Proximate composition of guava RTS
For guava RTS, the data pertaining to the proximate composition of RTS is presented
in Table 4.19
The moisture content of the RTS increased and showed a significant difference
(p<0.05) with respect to the varieties. RTS made from Lalit was found to have highest
moisture content of 87.39 per cent while the least was observed in Shweta i.e 82.28 per
cent. Hisar Surkha, Punjab Pink, Hisar Safeda and Sardar were found to have moisture
content of 86.53, 85.52, 85.04 and 84.28 per cent respectively. The RTS prepared from
pink varieties of guava were found to be slightly higher in moisture content.
The difference in the protein content for the RTS prepared from different varieties
of guava was found to be insignificant. Lalit was found to have the highest protein
content of 0.086 per cent followed by Hisar Safeda and Punjab Pink with 0.082 and 0.075
per cent of protein respectively. RTS prepared from Shweta had 0.071 per cent protein
while RTS from Hisar Surkha and Sardar had 0.066 per cent and that 0.062 per cent
protein respectively. Tripathi et al (1988) reported a protein content of 0.68 per cent in
amla juice while that present in fresh kinnow juice was found to be 0.40 per cent. Sahni
(1997) found that the protein content of amla juice extracted from four varieties lies
between 0.68 to 0.80 per cent and for amla squash it ranged between 0.28 to 0.35 per
cent. Ranote et al (1993) reported 0.40 per cent protein to be present in fresh kinnow
juice.
Crude fiber content of the RTS prepared from different guava cultivars ranged
from 0.38 to 0.61 per cent and showed a significant difference (p<0.05) among varieties.
It was highest for Punjab Pink i.e. 0.61 per cent among the pink fleshed varieties followed
by Hisar Surkha and Lalit with 0.49 and 0.38 per cent fiber. For white varieties fiber
content was highest in Sardar with 0.57 per cent fiber whereas Shweta and Hisar Safeda
were found to have 0.53 and 0.43 per cent fiber respectively.
50
Table 4.19: Proximate composition of RTS prepared from different varieties of guava
(DW basis)
Varieties Moisture
(%)
Crude
Protein
(%)
Crude Fiber
(%)
Total Ash
(%)
Carbohydrates
(%)
White Fleshed Varieties
Sardar 84.28ab
±0.88 0.062±0.01 0.57ab
±0.02 0.18c±0.02 14.89
ab±0.88
Shweta 82.23b±0.30 0.071±0.01 0.53
abc±0.03 0.15
c±0.02 17.01
a±0.29
Hisar
Safeda
85.04ab
±0.59 0.082±0.01 0.43bc
±0.06 0.19bc
±0.01 14.25ab
±0.66
Pink Fleshed Varieties
Lalit 87.39a±0.16 0.086±0.02 0.38
c±0.03 0.25
ab±0.01 11.89
b±0.14
Punjab Pink 85.52b±0.17 0.075±0.02 0.61
a±0.02 0.27
a±0.02 13.52
b±0.18
Hisar
Surkha
86.53a±1.17 0.066±0.02 0.49
abc±0.01 0.21
abc±0.01 12.71
b±1.18
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
With regard to the RTS prepared from different varieties the ash content was found to
differ significantly (p<0.05). The ash content was significantly higher for the RTS from pink
guava varieties in comparison to the white ones. Among the pink fleshed varieties it was
found to be highest for RTS prepared from Punjab Pink followed by Lalit and Hisar Surkha
with 0.27, 0.25 and 0.21 per cent of ash respectively. Hisar Safeda was found to have highest
ash content among the white varieties with 0.19 per cent ash. Sardar had 0.18 per cent ash
while the least was found in the RTS developed from Shweta i.e. 0.15 per cent. Singh (1991)
reported an ash content of 0.41 per cent in freshly bottled mixed fruit juice and 0.28 per cent
ash in fresh guava juice.
The difference in the carbohydrate content of RTS prepared from different guava varieties
was found to be insignificant (p<0.05). RTS prepared from Shweta was noted to have highest
carbohydrate content of 17.01 per cent. The carbohydrate content for RTS from Sardar, Hisar
Safeda, Punjab Pink and Hisar Surkha were found to be 14.89, 14.25, 13.52 and 12.71 per cent
respectively. RTS from Lalit variety had least carbohydrate i.e. 0.179 per cent.
4.3.4.2 Mineral content of the guava RTS
The mineral composition of the RTS prepared from different guava varieties was
analysed and the values for calcium, phosphorus and potassium content are as presented in
Table 4.20.
The calcium content of the RTS ranged from 1.49 mg in Punjab Pink to 2.27 mg in
Sardar. RTS from Hisar Safeda was found to have 2.19 mg of calcium while those present in
51
Shweta, Lalit and Hisar Surkha RTS were 1.98, 1.81 and 1.66 mg respectively. The RTS
prepared from white guava cultivars were found to have slightly higher calcium content.
Table 4.20: Mineral content of the RTS developed from different varieties of guava
Varieties Calcium
(mg/100 g)
Phosphorus
(mg/100 g)
Potassium
(mg/100 g)
White Fleshed Varieties
Sardar 2.27a±0.05 3.55
bc±0.12 11.17
ab±0.15
Shweta 1.98ab
±0.24 3.33c±0.03 7.27
bc±0.10
Hisar Safeda 2.19a±0.03 3.85
abc±0.19 6.85
c±1.24
Pink Fleshed Varieties
Lalit 1.81ab
±0.10 3.63abc
±0.06 9.87abc
±0.05
Punjab Pink 1.49b±0.14 4.26
a±0.24 13.46
a±1.56
Hisar Surkha 1.66ab
±0.06 4.14ab
±0.11 9.19bc
±0.26
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
The phosphorus content varied significantly (p<0.05) among the RTS prepared from
different guava cultivars. RTS prepared from Punjab Pink variety was found to have highest
phosphorus content of 4.26 mg/100 g. It was followed by RTS from Hisar Surkha, Hisar
Safeda, Lalit and Sardar with 4.14, 3.85 3.63 and 3.55 mg of phosphorus respectively. The
least value of 3.33 mg was observed in Hisar Surkha RTS.
With regard to potassium content, it was found to be highest in RTS from Punjab
Pink i.e 13.46 mg followed Sardar, Lalit and Hisar Surkha with 11.17, 9.87 and 9.19 mg/100
g of potassium respectively. RTS prepared from Shweta had 7.27 mg potassium while the
least content of 6.85 mg was observed in Hisar Safeda.
4.3.4.3 Vitamin C and total carotenoid content of guava RTS
RTS prepared from different guava cultivars was analysed for vitamin C and total
carotenoid content and the values were as depicted in Table 4.21. The vitamin C content was
found to differ significantly (p<0.05) among the RTS prepared from different varieties of
guava. RTS prepared from Sardar and Lalit were found to have 13.87 and 12.24 mg of
ascorbic acid respectively. RTS prepared from Hisar Safeda had 11.85 mg of vitamin C
whereas Punjab Pink had 10.45 mg. Ascorbic acid content of 8.85 mg was observed for RTS
prepared from Hisar Surkha and the least vitamin C value of 8.28 mg was reported for Shweta
RTS. Kalra et al (1987) found that the ascorbic acid content in guava beverage to be 37.18
mg/100 g. Kadam et al (2012) reported thet the ascorbic acid content decreases with increase
in dilution and was found to be 7.56 mg/100 g in pink fleshed guava variety. The single
strength guava juice retained higher amounts of ascorbic acid than the guava juice with 25 per
cent added sugar as observed by Shah et al (1975). Chan et al (1994) stated that during
52
ambient storage, white fleshed guava nectar deteriorates in quality due to non-enzymatic
browning reaction through the involvement of ascorbic acid and tannins. Ranote et al (1993)
found 22.4 mg/100 ml of ascorbic acid in fresh kinnow juice while only 3 mg/100 ml in
processed RTS from kinnow. Jain et al (1984) observed vitamin C content of orange and
lemon juice to be 26.04 mg and 22.40 mg/100 g.
The total carotenoid content for the RTS developed from pink guava varieties ranged
between 0.97 to 1.68 mg/100 g however the difference was found to be insignificant between
the varieties. RTS prepared from Punjab Pink had highest carotenoid content (1.68 mg/100 g)
followed by Lalit (1.44 mg/100 g) and Hisar Surkha (0.97 mg/100 g). Carotenoids were
negligible in RTS prepared from white fleshed guavas. Tiwari (2000) prepared RTS beverage
from guava – papaya pulp blends and found that RTS beverage from pure guava had the
highest vitamin C content of 28.1 mg/100 g whereas carotene content was highest in pure
papaya beverage i.e. 441.6 mcg/100 g. Chan et al (1975); Janser (1997) reported 40 per cent
loss of ascorbic acid and 10 to 15 per cent loss of carotenoids during peeling and
concentrating operations. Grewal and Jain (1982) reported 27.62 per cent loss of ascorbic acid
during processing of carrot juice beverage. A loss of ascorbic acid has been attributed to
thermal degradation. Kapoor (2011) found that the total carotenoid content of raw carrot juice
was 12.42 mg/100 g which reduced to 10.10 mg/100 g after processing and pasteurization.
Dhaliwal and Hira (2001) reported that fresh carrot : beetroot (95:5) had 3.56 mg/100 g of β
carotene which decreased to 2.88 mg/100 g after pasteurization, thus accounting for 19.10 per
cent reduction.
Table 4.21: Vitamin C and total carotenoid content of RTS developed from different
varieties of guava
Varieties Vitamin C
(mg/100 g)
Total Carotenoids
(mg/100 g)
White Fleshed Varieties
Sardar 13.87a±0.30 -
Shweta 8.28d±0.64 -
Hisar Safeda 11.85ab
±0.05 -
Pink Fleshed Varieties
Lalit 12.24ab
±0.13 1.44±0.32
Punjab Pink 10.45bc
±0.76 1.68±0.28
Hisar Surkha 8.85cd
±0.28 0.97±0.06
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
53
4.3.5.1 Proximate composition of guava candy
The proximate composition of guava candy prepared from different cultivars were
analysed on their dry weight basis and are presented in Table 4.22. The proximate content of
different varieties showed significant variability (p<0.05) with respect to moisture, protein,
fiber, ash content and carbohydrates. However, the difference in the candy with regard to fat
content of varieties was found insignificant.
The moisture content of the candy ranged from 6.90 to 8.89 per cent. Among the white
fleshed varieties moisture content was highest in Sardar i.e. 9.20 per cent followed by Shweta
with 8.66 per cent and Hisar Safeda with 7.47 per cent moisture. For pink varieties it was
highest for Lalit followed by Hisar Surkha and Punjab Pink with moisture of 8.89, 8.22 and 6.90
per cent respectively. Kumar et al (2015) observed a moisture loss of 50.6 and 41.6 per cent for
the candies prepared from Allahabad Safeda and Punjab Pink respectively. Moisture content
decreased from 91.5 per cent to 25.3 per cent in the papaya candy due to replacement by sugar
and consecutive drying as reported by Sandhu (1994). Bapurao (2005) reported a loss in the
moisture content from 87.85 per cent to 20.25 per cent in case of plum candy. The moisture
content declined from 73.9 per cent to 6 per cent in lemon peel candy (Mehta 2000).
Table 4.22: Proximate composition of candy made from different guava varieties
(DW basis)
Varieties Moisture
(%)
Crude
Protein
(%)
Crude
Fat (%)
Crude
Fiber (%)
Total Ash
(%)
Carbohydrates
(%)
White Fleshed Varieties
Sardar 9.20a±0.01 0.28
c±0.01 0.24±0.02 4.80
b±0.14 0.39
c±0.01 85.09
d±0.11
Shweta 8.66ab
±0.22 0.34abc
±0.03 0.17±0.01 4.50bc
±0.04 0.40c±0.02 85.91
cd±0.27
Hisar
Safeda 7.47
c±0.12 0.39
ab±0.01 0.19±0.02 4.27
c±0.03 0.42
bc±0.03 87.23
a±0.06
Pink Fleshed Varieties
Lalit 8.89a±0.05 0.42
a±0.02 0.23±0.01 3.87
d±0.06 0.48
c±0.02 86.11
bc±0.03
Punjab
Pink 6.90
c±0.19 0.36
abc±0.01 0.15±0.03 5.21
a±0.07 0.57
a±0.03 86.79
ab±0.31
Hisar
Surkha
8.22b±0.11 0.32
bc±0.02 0.21±0.02 4.65
bc±0.09 0.55
ab±0.02 86.05
bc±0.08
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
Among the guava varieties highest protein content of 0.42 per cent was observed in
candy made from Lalit followed by Hisar Safeda with 0.39 per cent protein. Punjab Pink,
Shweta and Hisar Surkha had respectively 0.36, 0.34 and 0.32 per cent protein. The least
54
protein content was found to be 0.28 per cent in candy developed from Sardar. Sandhu (1994)
observed a reduction in protein content from 0.58 to 0.44 percent in the candy prepared from
papaya. Sahni (1997) observed that the protein content in blanched amla ranges from 0.65 to
0.80 per cent and found that blanching does not affect the protein content much as compared
to the fresh fruit. Sethi and Anand (1982) reported a protein content of 0.47 per cent in
blanched amla fruit.
Crude fat was found to be 0.24 per cent in candy prepared from Sardar followed by
Lalit and Hisar Surkha with 0.23 and 0.21 per cent fat respectively. Shweta candy had 0.17
perc ent fat while Hisar Safeda contained 0.19 per cent fat. The least fat content was observed
for candy from Punjab Pink i.e 0.15 per cent.
Crude fiber ranged from 3.87 per cent in Lalit to 5.21 per cent in Punjab Pink. The
fiber content of 4.80, 4.65, 4.50 and 4.27 per cent was observed for candy developed from
Sardar, Hisar Surkha, Shweta and Hisar Safeda respectively. Kumar et al (2015) reported 4.5
per cent crude fiber in Allahabad Safeda candy and 5.59 per cent crude fiber in Punjab Pink
candy. Sandhu (1994) found that the fiber content increased to 2.25 per cent in papaya candy
from the initaial value of 1 per cent present in fresh guava fruit due to the removal of
moisture.
With regard to ash content, highest ash content of 0.57 per cent was found in
Punjab Pink candy followed by Hisar Surkha and Lalit with 0.55 and 0.48 per cent
respectively. Candy from Hisar Safeda had ash content of 0.42 per cent while Shweta had
0.40 per cent ash. Least amount of ash i.e 0.39 per cent was observed in candy prepared
from Sardar. Thus, the ash content of candy from white fleshed cultivars was higher than
that of pink fleshed varieties. An ash content of 0.42 per cent and 0.45 per cent was
observed in the candy prepared from Allahabad Safeda and Punjab Pink respectively as
reported by Kumar et al (2015). Sandhu (1994) found that the ash content decreased in
candy (0.35 per cent) as compared to fresh papaya fruit (0.58 per cent). Bapurao (2005)
reported a decrease in the ash content from 1.02 present in fresh fruit to 0.94 percent in
plum candy.
A slight difference was observed in the carbohydarate content of the candy prepared
from different guava cultivars. However, the difference was found to be significant (p<0.05).
Carbohydrate content of the candy ranged from 87.23 per cent for Hisar Safeda to 85.09 per
cent for Sardar. Carbohydrate observed in candy prepared from Punjab Pink was 86.79 per
cent. The values for Lalit and Sardar were at par and were found to be 86.11 and 86.05 per
cent respectively. Candy from Shweta variety of guava was found to have a carbohydrate
content of 85.91 per cent.
55
4.3.5.2 Mineral content of the guava candy
The candy prepared from six different varieties were analysed for their mineral
composition. The data pertaining to the the calcium, phosphorous and potassium content of
the candy is presented in Table 4.23.
The calcium content varied significantly (p<0.05) among the candy prepared from
different guava cultivars. It was found to be higher in the candy from white flesh varieties.
Candy prepared from Sardar variety was found to have highest calcium content of 9.39
mg/100 g. It was followed by candy from Shweta, Lalit, Hisar Safeda and Hisar Surkha with
9.09, 8.73, 8.35 and 8.15 mg of calcium respectively. The least calcium of 7.72 mg was
observed in Punjab Pink candy.
The phosphorus content of the guava candy ranged from 13.73 mg for Sardar to 16.70
mg for Punjab Pink. Candy developed from Hisar Surkha and Hisar Safeda was found to have
16.16 and 15.11 mg of phosphorus respectively. Candy from Shweta had 14.55 mg
phosphorus while Sardar had 14.09 mg.
Table 4.23: Mineral content of the candy developed from different varieties of guava
Varieties Calcium
(mg/100 g)
Phosphorus
(mg/100 g)
Potassium
(mg/100 g)
White Fleshed Varieties
Sardar 9.39a±0.03 13.73
c±0.09 57.99
a±0.20
Shweta 9.09ab
±0.04 14.55bc
±0.21 51.08bc
±0.71
Hisar Safeda 8.35bcd
±0.26 15.11b±0.11 46.27
d±0.25
Pink Fleshed Varieties
Lalit 8.73abc
±0.16 14.09c±0.14 48.73
cd±1.32
Punjab Pink 7.72d±0.21 16.70
a±0.19 54.16
b±0.35
Hisar Surkha 8.15cd
±0.10 16.16a±0.38 53.30
b±1.18
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
A significant difference (p<0.05) was observed in the potassium content among all
the guava candy. The highest potassium content of 57.99 mg was observed in Sardar. It was
followed by candy prepared from Punjab Pink, Hisar Surkha and Shweta with 54.16, 53.30
and 51.08 mg of potassium. Candy from Lalit had 48.73 mg potassium while the least value
was observed for Hisar Safeda candy i.e 46.27 mg/100 g.
4.3.5.3 Vitamin C and total carotenoid content of guava candy
The ascorbic acid and total carotenoid content in candy prepared from different guava
varieties was estimated which has been presented in Table 4.24.
56
Table 4.24 Vitamin C and total carotenoid content of candy developed from different
varieties of guava
Varieties Vitamin C
(mg/100 g)
Total Carotenoids
(mg/100 g)
White Fleshed Varieties
Sardar 41.22a±0.23 -
Shweta 30.53cd
±0.13 -
Hisar Safeda 34.47bc
±0.31 -
Pink Fleshed Varieties
Lalit 37.31ab
±1.14 4.10ab
±0.36
Punjab Pink 35.06b±1.24 4.90
a±0.35
Hisar Surkha 28.17d±1.41 3.20
b±0.21
Values are given as Mean±SE
Figures with different superscripts are significantly different (p<0.05)
Candy developed from Sardar variety had the highest vitamin C content of 41.22
mg/100 g followed by Lalit, Punjab Pink, Hisar Safeda and Shweta with 37.31, 35.06, 34.47
and 30.53 mg of ascorbic acid respectively. The least vitamin C content of 28.17 mg was
observed for candy prepared from Hisar Surkha. Kumar et al (2015) found 37.94 per cent
ascorbic acid in candy developed from Allahabad Safeda and 43.74 per cent in Punjab Pink
candy. A loss of 59 per cent of vitamin C was observed in the preparation of candy. Sandhu
(1994) reported a reduction in vitamin C content from 72.5 mg/100 g present in fresh
papaya fruit to 16 mg/100 g in candy. The decrease in vitamin C has been attributed to
blanching and cooking processes. Unde and Jadhav (1998) found a decrease in the level of
moisture content and ascorbic acid in ber candy prepared from both hot and cold syruping
method as compared to the fresh ber fruit. Ascorbic acid content declined from 3.06 mg to
2.34 mg/100 g in plum candy as observed by Bapurao (2005). Mehta (2000) reported a
decrease in vitamin C content from 19.8 mg to 5.4 mg/100 g in candy prepared from lemon
peel. Ascorbic acid content was found to decrease in blanched carrots due to leaching in
water and thermal degradation (Lee and Kader 2000). Kapoor (2011) found that the
ascorbic acid content of carrot candy was 2.95 mg/100 g and a decrease in vitamin C
content of amla candy was also reported by Tripathi et al (1988). Pruthi (1999) reported
loss of ascorbic acid during blanching of different vegetables ranged from 10-20 per cent
and sometimes even more depending upon the nature, temperature and method of
blanching. Sahni N (1997); Sethi and Anand (1982) observed that ascorbic acid content
decreased significantly when raw amla fruit was subjected to blanching.
The carotenoid content was found to differ significantly in the candy prepared from
pink fleshed guavas. It was highest for Punjab Pink candy with 4.90 mg/100 g carotenoids
whereas for Lalit and Hisar surkha candy it was 4.1 mg/100 g and 3.2 mg/100 g respectively.
57
Carotenoids were not detected in candy prepared from white varieties. Sian and Soleha (1991)
stated that levels of carotenoids decrease progressively as blanching time and temperature
increases. Mehta and Bajaj (1984) reported a total loss of ascorbic acid along with loss in
carotenoids, flavonoids and phenols during preparation of candied peel from three different
kinds of citrus fruits. Total carotenoids were significantly affected by peeling method with
hand peeled carrot disks having significantly higher levels of total carotenoids than coarse
peeled carrot disks (Kenny and Bernne 2010). Baloch et al (1987) observed that blanching
pre-treatment was very effective in protecting carotenoids in dehydrated carrots. They
observed that only 33.1 per cent of original carotenoids remained in dehydrated unblanched
carrots whereas in case of dehydrated carrots blanched for 5 minutes the value was found to
be 48.2 per cent. Mohamed and Hussain (1994) found that long drying time adversely affects
the ascorbic acid content than high drying temperature while carotenoids were more sensitive
to high drying temperature than drying time. Kapoor (2011) reported 9.32 mg/100 g of total
carotenoids in carrot candy thus reataining 56.55 per cent of carotenoids present in fresh
carrots while Mehta and Bajaj (1984) reported 54.34 per cent retention of carotenoids after
curing and preparing of citrus peel candy.
Table 4.25: Proximate composition of preserved products developed from different
varieties of guava
Products Moisture
(%)
Crude
Protein
(%)
Crude
Fat (%)
Crude
Fiber (%)
Total Ash
(%)
Carbohydrate
(%)
Candy 6.90-9.20 0.28-0.42 0.15-0.24 3.87-5.21 0.39-0.57 85.09-87.23
Jam 26.89-33.87 0.19-0.29 0.02-0.04 0.92-2.16 0.17-0.32 63.75-70.98
Chutney 27.73-35.19 0.16-0.26 0.18-0.30 1.23-2.49 0.46-0.73 61.74-68.79
Jelly 33.68-38.63 0.02-0.04 - - 0.08-0.02 61.14-66.18
RTS 82.23-87.39 0.06-0.09 - 0.37-0.60 0.15-0.27 11.89-17.01
The proximate composition of the preserved products developed from different
varieties of white and pink fleshed guava was found to vary from one another. Candy
developed from different varieties of white and pink fleshed guavas were found to have
highest values for all the proximate content except for moisture, fat and ash. Moisture content
was highest for RTS whereas fat and ash content were highest for chutney. Carbohydrates
were least in RTS developed from different varieties of guava whereas protein was lowest for
jelly developed from different varieties of guava.
58
Table 4.26: Mineral and vitamin content of preserved products developed from
different varieties of guava
Products Calcium
(mg/100 g)
Phosphorus
(mg/100 g)
Potassium
(mg/100 g)
Vitamin C
(mg/100 g)
Total
Carotenoids
(mg/100 g)
Candy 7.72-9.39 13.73-16.70 46.27-57.99 28.17-41.22 3.20-4.90
Jam 3.98-4.89 7.33-8.81 28.33-42.63 11.59-19.63 1.80-3.17
Chutney 5.63-8.31 15.20 -18.53 39.07-53.45 13.33-21.83 0.51-3.80
Jelly 1.56 -2.46 2.51-3.94 9.16-20.55 7.22-11.77 1.26-1.80
RTS 1.49-2.27 3.33-4.26 6.85-13.46 8.28-13.87 0.97-1.68
Calcium, potassium, vitamin C as well as total carotenoids were found to be present
in good amount in candy in comparison to other preserved products while phosphorus was
present in highest amount in chutney. Least calcium, potassium and total carotenoids content
was observed in RTS while phosphorus and vitamin C were lowest in jelly.
CHAPTER V
SUMMARY
Guava is considered as an important fruit crop of tropical and subtropical regions.
The plant is hardy, prolific bearer, having wide adaptability due to which it can sustain in
wide range of climate. Guava fruit is considered to be the best and cheapest fruit of India
because of its excellent digestive and nutritive value, pleasant flavor, high palatability and
availability in abundance at moderate price. Guavas are often referred to as „poor man‟s
apple‟ as they are good source of pectin, dietary fiber, vitamin A (pink fleshed), folic acid,
potassium, copper, manganese and contain fair amount of calcium, phosphorus and iron.
Guava is an excellent source of vitamin C and ranks third after barbadose cherry and aonla.
Besides, they also contain carotenoids, flavonoids and other polyphenols which have strong
antioxidative effect thus they play a major role in preventing degenerative diseases and
exhibit potent anti-diarrheal, antihypertensive, hepatoprotective, antimicrobial, hypoglycemic
and antimutagenic activities.
Although guava tree bears two crops in a year but only a small quantity of guava
produce is utilized for processing in India due to its highly perishable nature. The fresh fruits
are more liable to deterioration under tropical conditions owing to high temperature and
humidity, pests and disease infestation, poor handling and poor storage facility. Hence the
processing of guava into preserved products is important thus making it available throughout
the year. Also the scope of guava enriched products in food industry is increasing because of
its therapeutic value. Therefore, the present investigation was carried out to develop and to
datermine the nutrient content of different varieties of guava and their preserved products.
In the present study six guava varieties namely Sardar, Shweta, Hisar Safeda, Lalit,
Punjab Pink and Hisar Surkha were analysed for their nutritional composition. The guava
cultivars were then used to develop five preserved products i.e. jam, jelly, chutney, candy and
RTS beverage using a standardized receipe. Sensory evaluation of the developed products
was conducted to determine their acceptability and then the preserved products were analysed
for their nutritional composition in terms of proximate content, minerals (calcium, phosphorus
and potassium), vitamin C and total carotenoid content.The present investigation was
undertaken in order to evaluate the nutritional composition of different guava varieties.
Proximate analysis of the guava cultivars revealed that the guavas contain 78.19 – 83.54 per
cent moisture, 0.69 – 0.94 per cent crude protein, 0.49 – 0.72 per cent crude fat, 4.98 – 7.86
per cent crude fiber, 0.57 – 0.85 per cent total ash and 9.02 – 13.07 per cent carbohydrates.
Guavas which are considered a rich source of vitamin C had 187 – 225 mg/100 g of vitamin
C. Pink fleshed guavas were found to have total carotenoid content of 5.72 – 6.84 mg/100 g
while carotenoids were not detected in white guava varieties. The calcium content for the
60
guava varieties was between 17.53 – 21.32 mg/100 g, phosphorus between 37.39 – 48.78
mg/100 g and potassium between 87.96 – 106.45 mg/100 g. Thus guavas are a fair source of
calcium and phosphorus and abundant in potassium content.
The sensory evaluation of the guava jam was done and the sensory scores showed that
the jam prepared from pink fleshed guavas was more acceptable. Shweta was found to have
higher overall acceptability among the white guava jam whereas among pink fleshed guavas
Punjab Pink jam was more preferred. The jam from all the six varieties were then analysed for
their nutritive value and it was found that they contain moisture 26.89 – 33.87 percent, crude
protein 0.19 – 0.29 per cent, crude fat 0.019 – 0.042 per cent crude fiber 0.92 – 2.16 per cent,
total ash 0.17 – 0.32 per cent and carbohydrates 63.75 – 70.98 per cent. Mineral content for
the guava jam was found to be between 3.98 – 4.89 mg/100 g for calcium, 7.33 – 8.81 mg/100
g for phosphorus and 28.33 – 42.62 mg/100 g for potassium. Guava jam had vitamin content
in the range 11.5 – 19.62 mg/ 100 g whereas the total carotenoid content found in pink pulped
guava jam was between 1.80 – 3.17 mg/100 g. A significant decrease in the nutrients except
carbohydrate was observed for all the guava jam.
Jelly developed from different guava varieties was evaluated for their sensory
attributes and pink fleshed guava jelly was found to be more acceptable. Among the white
fleshed cultivars jelly made from Sardar had higher sensory scores whereas Punjab Pink jelly
was found to have greater acceptability among the pink fleshed guavas. The nutritional
evaluation of guava jelly was done and it was found to have moisture content 33.68 – 38.63
per cent, crude protein 0.021 – 0.039 per cent, total ash 0.08 – 0.19 per cent and carbohydrate
61.14 – 66.18 per cent. Crude fat and crude fiber was not detected in the guava jelly as only
clear extract of the fruit is used in the preparation of the jelly. A huge loss of vitamin C was
observed in jelly which ranged between 7.22 – 11.77 mg/100 g whereas the total carotenoids
found in pink guava jelly was between 1.26 – 1.80 mg/100 g. Jelly was found to have calcium
1.56 – 2.46 mg/100 g, phosphorus 2.81 – 3.94 mg/100 g and potassium content in the range
9.16 – 17.30.
Chutney was prepared from white and pink fleshed guava and through the
organoleptic evaluation it was found that the chutney from white guava varieties had higher
overall acceptability. Chutney develop from Sardar was more preferred among the white flesh
varieties while for the pink fleshed guavas, Hisar Surkha chutney had greater sensory scores.
Chutney was then analysed for their nutritional content and the proximate composition like
moisture, crude protein, crude fat, crude fiber, total ash and carbohydrates ranged from 27.73
– 35.19 per cent, 0.16 – 0.26 per cent, 0.18 – 0.30 per cent, 0.46 – 0.73 per cent and 61.74 –
68.79 per cent respectively. The vitamin C content was found to between 13.33 – 21.83
mg/100 g while the total carotenoid content of the pink flesh guava chutney was 2.70 – 3.80
61
mg/100 g. The mineral content of the chutney was between 5.63 – 8.31 mg/100 g for calcium,
15.20 – 18.53 mg/100 g for phosphorus and 39.07 – 53.45 mg/100 g for potassium.
RTS was prepared from different guava varieties using 12 per cent guava pulp and
sensory evaluation was conducted in order to datermine the acceptability. The sensory scores
were found to be higher for RTS developed from pink guava with highest overall
acceptability score for Punjab Pink variety. Among the RTS prepared fom white fleshed
guava Sardar scored highest. The RTS were analysed for their nutritive value and it was found
that they contain moisture 82.23 – 87.39 percent, crude protein 0.062 – 0.086 per cent, crude
fiber 0.38 – 0.61 per cent, total ash 0.15 – 0.27 per cent and carbohydrates 8.28 – 13.87 per
cent. It had mineral content between 1.49 – 2.27mg/100 g for calcium, 3.33 – 4.26 mg/100 g
for phosphorus and 6.85 – 13.87 mg/100 g for potassium. Guava RTS had vitamin content in
the range 8.28 – 13.87/ 100 g whereas the total carotenoid content found in pink pulped guava
RTS was 0.97 – 1.68 mg/100 g.
The sensory evaluation of the guava candy prepared from six different guava varieties
was done to datermine the most acceptable variety for the product. Punjab Pink candy scored
the highest in terms of overall aceptability while for the white fleshed varieties candy made
from Hisar Safeda was found to have greater mean acceptability scores. The candy was found
to have proximate composition lying in the range 6.90 – 9.20 per cent moisture, 0.28 – 0.42
per cent crude protein, 0.15 – 0.24 per cent crude fat, 3.87 – 5.20 per cent crude fiber, 0.39 –
0.57 per cent total ash and 85.09 – 87.23 per cent carbohydrates. The mineral content
determined for guava candy were between 7.72 – 9.39 mf/100 g for calcium, 13.73 – 16.70
mg/100 g for phosphorus and 46.27 – 57.99 mg/100 g for potassium. The carotenoids found
in pink guava candy ranged between 3.20 – 4.9 mg/100 g whereas the vitamin content was
found to be between 28.17 – 30.53 mg/100 g.
Conclusion
Based on the results obtained from the present study, the following conclusions have
been drawn:
Six guava varieties namely - Sardar, Shweta, Hisar Safeda from white fleshed guavas
and Lalit, Punjab Pink and Hisar Surkha from pink fleshed guavas were analysed for
their nutritional composition and found to have crude protein ranged between 0.69 –
0.94 per cent, crude fiber 4.98 – 7.86 per cent and carbohydrates 9.02 – 13.07 per
cent.
Mineral content of different varieties of guava had calcium 17.53 - 21.32 mg,
phosphorus 37.39 – 48.78 mg and potassium 87.96 – 106.45 mg/100 g.
Vitamin C ranged between 187 – 225 mg/100 g in different varieties and total
carotenoids found only in pink fleshed cultivars of guava was between 5.72 – 6.84
mg/100 g.
62
Five preserved products - Jam, jelly, candy, RTS and chutney were prepared from
different varieties of white and pink fleshed guavas. Among the pink fleshed
varieties, Punjab Pink was found to be most acceptable for jam, jelly and candy and
Lalit was preferred for RTS while for chutney, Sardar variety of white fleshed guava
had greater acceptability.
Among the preserved products developed from different varieties of white and pink
fleshed guavas, candy followed by chutney and jam had good nutritive value. Candy
was found to be more nutritious among all with protein 0.28 – 0.42 per cent, fiber
3.87 – 5.21 per cent, carbohydrates 85.09 – 87.23 per cent, calcium 7.72 – 9.39 mg,
potassium 46.27 – 57.99 mg, vitamin C 28.17 – 41.22 mg/100 g. The total
carotenoids 3.20 – 4.90 mg/100 g were found only in candy prepared from pink
fleshed varieties of guavas. The highest phosphorus content was found in chutney
(15.20 – 18.53 mg).
Carbohydrate content (11.89 – 17.01 per cent), calcium (1.49 – 2.27 mg/100 g),
potassium (6.85 – 13.46 mg/100 g), and total carotenoids (0.97 – 1.68 mg/100 g)
were least in guava RTS whereas protein (0.021 – 0.039 per cent), phosphorus (2.51 –
3.94 mg/100 g) and vitamin C (7.22 – 11.77 mg/100 g) were lowest for jelly
developed from different varieties of guava.
Recommendations:
All the white fleshed guava varieties - Sardar, Shweta, Hisar Safeda and pink fleshed
varieties of guava –Lalit, Punjab Pink and Hisar Surkha were found to be highly
nutritious and can be recommended for regular consumption for maximum health
benefits.
For making preserved products like jam jelly and candy, Punjab Pink variety and for
RTS, Lalit variety of pink fleshed guavas whereas, Sardar variety of white fleshed
guava for making chutney were found to be highly acceptable and could be
recommended.
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VITA
Name of the student : Homi Joshi
Father‟s name : Jagdish Chandra Joshi
Mother‟s name : Nalini Joshi
Nationality : Indian
Date of birth : 31st July, 1992
Permanent home address : „Govind Niwas‟, Gali No. 7, Aadarsh Nagar, Talli
Bamauri Kham, Damuadhunga, Haldwani, Distt.
Nainital, Uttarakhand-263139
Email Address : [email protected]
EDUCATIONAL QUALIFICATION
Bachelor‟s degree : B.Sc. (Home Science)
University : Govind Ballabh Pant University of Agriculture and
Technology, Udham Singh Nagar, Uttarakhand
Year of award : 2014
OCPA : 8.32/10.00
Master‟s degree : M.Sc. (Food and Nutrition)
University : Punjab Agricultural University,
Ludhiana, Punjab- 141 004
Year of award : 2016
OCPA : 8.54/10.00
Title of Master's Thesis : NUTRITIONAL EVALUATION OF DIFFERENT
VARIETIES OF GUAVA (Psidium guajava L.)
AND THEIR PRESERVED PRODUCTS
Awards/Distinctions/Fellowships : Junior Research Fellowship (JRF) by ICAR during
M.Sc.
APPENDIX I
9 POINT HEDONIC RATING SCALE
Name ____________________________ Date ______________________
Product __________________________
Test this sample and check how much you like or dislike one. Use appropriate scale
to show your attitude by assigning points that best express your feelings about the sample. An
honest expression of feeling will help us.
Variety Appearance Colour Texture Aroma Taste Overall
Acceptability
Remarks
Rating Scores
Like extremely 9
Like very much 8
Like moderately 7
Like slightly 6
Neither like nor dislike 5
Dislike slightly 4
Dislike moderately 3
Dislike very much 2
Dislike extremely 1
_________
Signature