DEVELOPMENT AND CHEMICAL EVALUATION OF GUAVA CANDIES
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 58
Abstract
Present work was undertaken to develop Guava (Psidium guajava) candies by using two varieties of guava namely Allahabad Safeda and Lucknow-49. Sugar, butter, milk powder, chocolate flavour and glucose were added as ingredients during the boiling of pulp to improve the nutritive value and taste of candy. Different cooking time (90 min, 120 min and 150 min) was tested during the work. A cooking temperature range of 85-95º C and cooking period of 120 minutes were found to be optimal. The good candies were prepared with the addition of 580 g sugar, 160 g skim milk powder, 85 g butter, 90 g glucose and 40 mg colour per kg of guava pulp without addition of any preservative. From the study, Yield and quality of pulp from “Allahabad Safeda†was found better than that obtained from “Lucknow-49â€. With increased cooking time, nutritive value of guava candies decreased. Candies prepared from Lucknow-49 showed maximum quantity of carbohydrates and acidity. Candies prepared from Allahabad Safeda showed maximum quantity of vitamin C and proteins.
Authors and Affiliations
N. KISHORE
Keywords
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