Articles
SCREENING OF ACIDIC GUAVA ACCESSIONS FOR CIDER PREPARATION
Article number
735_84
Pages
647 – 650
Language
English
Abstract
Guava is a good source of carbohydrate, protein, minerals and vitamin C. Six acidic accessions (95, 26, 40, 33, 61, 84) of guava having low table value were screened for cider preparation.
Highest ascorbic acid content (11.5 mg 100 ml-1) was observed in cider prepared from guava Acc.
No. 33 while minimum (4.5mg100 ml-1) was observed in cider prepared from Acc No. 84. Highest tannin content (17 mg 100 ml-1) was observed in Acc.
No. 61 and lowest (4 mg 100 ml-1) in cider prepared from Acc.
No. 26. Organoleptic evaluation showed that cider prepared from Acc.
No. 40 scored maximum followed by Acc.
No. 33.
Highest ascorbic acid content (11.5 mg 100 ml-1) was observed in cider prepared from guava Acc.
No. 33 while minimum (4.5mg100 ml-1) was observed in cider prepared from Acc No. 84. Highest tannin content (17 mg 100 ml-1) was observed in Acc.
No. 61 and lowest (4 mg 100 ml-1) in cider prepared from Acc.
No. 26. Organoleptic evaluation showed that cider prepared from Acc.
No. 40 scored maximum followed by Acc.
No. 33.
Publication
Authors
N. Garg, P. Yadav, N. Goel, A.K. Bhattacharjee, S. Rajan, R. Kumar
Keywords
guava, cider, fermentation, yeast, Saccharomyces cereviseae
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