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

An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guav...

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Autores principales:	V S Khandare, D P Waskar, B M Kalalbandi, S M Panpatil
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2015
Materias:	guava enzyme-assisted processing functional quality black carrot Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/bc9a8f9a2e874a9fb0fc8e6da803c799
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spelling	oai:doaj.org-article:bc9a8f9a2e874a9fb0fc8e6da803c7992021-12-02T11:12:39ZAntioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice0973-354X2582-4899https://doaj.org/article/bc9a8f9a2e874a9fb0fc8e6da803c7992015-06-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/174https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guava beverage with black carrot juice significantly improved the functional properties of the guava RTS. Anthocyanin and ascorbic contents of blended guava RTS with black-carrot juice decreased with advancement of storage condition and period.V S KhandareD P WaskarB M KalalbandiS M PanpatilSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticleguavaenzyme-assisted processingfunctional qualityblack carrotPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 10, Iss 1, Pp 112-115 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	guava enzyme-assisted processing functional quality black carrot Plant culture SB1-1110
spellingShingle	guava enzyme-assisted processing functional quality black carrot Plant culture SB1-1110 V S Khandare D P Waskar B M Kalalbandi S M Panpatil Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
description	An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guava beverage with black carrot juice significantly improved the functional properties of the guava RTS. Anthocyanin and ascorbic contents of blended guava RTS with black-carrot juice decreased with advancement of storage condition and period.
format	article
author	V S Khandare D P Waskar B M Kalalbandi S M Panpatil
author_facet	V S Khandare D P Waskar B M Kalalbandi S M Panpatil
author_sort	V S Khandare
title	Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
title_short	Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
title_full	Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
title_fullStr	Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
title_full_unstemmed	Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
title_sort	antioxidant composition of guava (psidium guajava l.) beverage blended with black-carrot juice
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2015
url	https://doaj.org/article/bc9a8f9a2e874a9fb0fc8e6da803c799
work_keys_str_mv	AT vskhandare antioxidantcompositionofguavapsidiumguajavalbeverageblendedwithblackcarrotjuice AT dpwaskar antioxidantcompositionofguavapsidiumguajavalbeverageblendedwithblackcarrotjuice AT bmkalalbandi antioxidantcompositionofguavapsidiumguajavalbeverageblendedwithblackcarrotjuice AT smpanpatil antioxidantcompositionofguavapsidiumguajavalbeverageblendedwithblackcarrotjuice
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Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice

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