Kumar, Anuj and Singh, Krishan Kumar and Gupta, Sachi and Harendra, . and Singh, Ravi Shankar and Singh, Gambhir and Singh, Manish and Pathak, Sanjay (2024) Biochemical Studies of Annatto Coloured Guava Beverages on Storage. International Journal of Environment and Climate Change, 14 (1). pp. 374-379. ISSN 2581-8627
Kumar1412023IJECC111232.pdf - Published Version
Download (201kB)
Abstract
A study was carried out on biochemical studies of guava beverages during storage in Laboratory of the Department of Post-harvest Technology, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya during 2018-19. Pink or red guava is generally used in processing industry due to its attractive pulp colour, making a significant contribution to food industry. Colour is an integral part of any processed food product since colour makes the processed food product attractive. In the present experiment, different amounts of annatto seed were used for adding color to white fleshed guava beverages, i.e., RTS and Squash. The results reveal that 0.8 g annatto seeds were found the most appropriate quantity for colouring one-litre RTS and 2 g annatto seeds for coloring one litre squash. It was also observed that the guava RTS and squash retained normal annatto color for eight months, thereafter, both the beverages started showing non-enzymatic browning during storage. The extract of annatto seeds was also found to act as preservative for both the processed products of guava.
Item Type: | Article |
---|---|
Subjects: | GO for STM > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@goforstm.com |
Date Deposited: | 16 Jan 2024 10:47 |
Last Modified: | 16 Jan 2024 10:47 |
URI: | http://archive.article4submit.com/id/eprint/2597 |