Evaluation of Guava (Psidium guajava L.) Varieties and Standardization of Recipe for Nectar Preparation
The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 17°Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the p...
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| Format: | article |
| Langue: | EN |
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Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2008
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| Accès en ligne: | https://doaj.org/article/ef05ac0ec2964b6aae76a3e98b0e16dd |
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