A MULTIVARIATE APPROACH TO STUDY THE SENSORY PARAMETERS OF GUAVA JELLY ON THE BASIS OF THE PHYSICO-CHEMICAL PARAMETERS OF GUAVA FRUIT

Firm ripe fresh fruits of eight varieties of guava, viz.
Red Fleshed, Lucknow- 49 (Sardar), Khaja, Khaja-1, Khaja-2, Khaja-3, Khaja-4 and Khaja-5 were selected for preparing jelly.
Apart from normal one way analysis of variance technique to compare the varietal means for all physical and biochemical parameters, further study was conducted using canonical correlation technique (CCA) to determine the linear association between all the physical and biochemical characters of fruit (considered as the predictor) and sensory parameters of processed product (jelly) like colour, taste and acceptability measured at four lags (considered as the criterion measures) such that their ordinary (product-moment) correlation is maximal.
Following CCA for all physical and biochemical parameters it was concluded that colour, taste and overall acceptability of product were much dominated by fruit weight, non-reducing sugars, acidity, pulp weight and core weight.
Pectin affects the colour of product at 90^th day, the taste of product at 30^th day and the overall acceptability at 60^th and 90^th days.
The sensory quality of jelly decreased as the storage period prolonged.
The results suggested that khaja-4 and khaja were the best varieties for jelly preparation.

I International Guava Symposium

S.E. Paul, S. Chakrabarty, S.C. Jana, M.A. Hasan, K.K. Mandal, S. Sarkar, D. Mazumdar

canonical correlation, sensory parameters, jelly, quality, pectin, variety

https://doi.org/10.17660/ActaHortic.2007.735.73