Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 6  |  Page No.: 507 - 512

Quality of Guava and Papaya Fruit Pulp as Influenced by Blending Ratio and Storage Period

P.K. Jain, Priyanka Jain and Prabhat K. Nema    

Abstract: Guava and papaya are the most widely grown commercial fruits of central India. Both the fruits are nutritive and may be used for processing. The analysis of organoleptic characters (i.e., colour, flavour, texture, taste and overall acceptability) and qualitative characters (i.e., TSS, pH, acidity, ascorbic acid content) of guava and papaya fruits was conducted on fresh fruit, prepared pulp and mixed pulp. During the storage of fruit pulp at low temperature (6±1°C), the decrease in overall acceptability of both the pulp was observed with increase in storage period. However, blending of both the pulp in different ratios influenced the organoleptic characters as well as the qualitative characters of the blended pulp.

Cited References   |    Fulltext    |   Related Articles   |   Back
   
 
 
 
  Related Articles

 
 
 
 
 
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility