Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effect of Maturity of Two Selected Varieties (kazi and Jelly) of Guava on Physico- Chemical Properties and Quality of Products

Tapan Kumar Das
Department of Food Technology and Rural Industry, Bangladesh Agricultural University, Mymensingh.

Md. Nurul Islam
Department of Food Technology and Rural Industry, Bangladesh Agricultural University, Mymensingh.

Rokeya Begum
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology, University, Santosh, Tangail.

Abstract/ Executive Summary:

The study was conducted to determine the physico- chemical status of different varieties of guava and to evaluate the quality of products from different varieties at different stages of maturity. Variations were observed between the guava varieties in terms of both physical and chemical characters. The products from mature stages of guava were found better than that of immature and ripen stages considering chemical composition and sensory evaluation. The Kazi guava at mature stage contained 85.5% moisture, 0.54% ash, 0.61 % acidity, 91.5 rng/100gm Vitamin C, 8.05% total sugar, 3.7% reducing sugar, 4.35% non-reducing sugar and 10.7% total soluble solids (TSS) whereas the Jelly guava contained 85.4%, 0.56%, 1.27%, 106.5mg/100gm, 8.71 %,4.88%, 3.83% and 9.5% respectively. On the basis of sensory evaluation the guava jellies prepared from Kazi and jelly guava at different stages considering smell and taste, texture, colour and overall acceptability the jelly prepared from jelly guava at mature stage was more acceptable than those prepared at different stages of the said varieties. Storage study was done on the products for three months (August to October) at room temperature (29-33°C) and R.H 80 to 85 %. It was observed that TSS, pH and acidity of jelly did not show any remarkable changes but vitamin C content decreased remarkably during storage.

Keywords: Varieties of Guava, Physico- chemical status, Quality

Location: Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Guava

Objectives:

To study the physico- chemical status of different varieties of guava at different stages and effect of variety and maturity of guava on different guava products.

Methodology:

The study was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh. The experimental materials like two varieties of guava namely Kazi and Jelly guava harvested at different maturity stages were collected from Horticulture farm of the Bangladesh Agricultural University. Other relevant materials required for the experiments were supplied from laboratory stocks Guava fruits were harvested at three stages of ripening for the study of physico- chemical parameters and quality of products. Physical parameter like shape of fruit was determined by using standard chart and eye estimation. Skin colour was determined by comparing with colour chart and expressed in language as greenish yellow, greenish white, whitish, whitish green, prime rose, yellow, light yellow and deep brown. Surface smoothness of fruits was determined by finger feeling and eye estimation method and grouped as moderately smooth, smooth, moderately rough, slightly rough, rough and very rough. Flesh colour was determined by eye estimation by a panel of judge and expressed in language. Texture of pulp, sweetness and seed hardness were determined by a panel of judge and expressed in language medium crispy, crispy, medium soft and soft, fairly sweet, moderately sweet, sweet, very sweet and very sour, respectively. Proximate composition of guava like moisture content, ash content, total sugar were determined as per methods of AOAC. TSS and pH of guava and its products were determined by TSS meter and pH meter respectively. Vitamin C and acidity were determined as per methods of Ranganna. Fresh and clean guava was cut into small pieces. One kg guava was covered with one kg water and one gm citric acid was added and then boiled the mass for about half an hour. Strained the mass through a course cloth to separate the extract. The extracted juices were mixed with sugar (45:55 ratio) and pectin (5 gms). Cooked the mixture till it boils or gives the sheeting test (or TSS 65%) then added 5 gm citric acid as final jelly should contain at least 0.5% acid. The finished product poured into clear dry sterilized (dry heat method) glass jars. The paraffin in the upper portion was poured. The consumer's acceptability of developed guava products was evaluated through a taste- testing panel. The panelists were selected from the students, teachers and employees of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University. The expert panelists were requested to assign appropriate score to each product tested on hedonic scale for characteristic colour, flavour, texture and overall acceptability of various products. The prepared jellies were kept in bottles then stored for 3 months (August to October) at room temperature (29-33°C) and relative humidity 80-85%. The bottles were opened at an interval of 15 days, 30 days, 45 days, 60 days, 75 days and 90 days. During study pH, TSS. acidity and moisture of products were determined at different interval.

Source of Information: Journal of Agricultural Engineering, Dec. 2010, Vol.38/AE(2), pp:55-59, ISSN:0379-4318.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This study has been demonstrated that variation was observed between the guava varieties at different stage of maturity in terms of physical attributes and chemical composition. Jelly prepared from jelly guava at mature stage was more acceptable than others. Prepared jelly can store at ambient temperature without remarkable change in acidity, TSS and pH.

Knowledge Management: Journal