Record Details

Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/11813/
http://dx.doi.org/10.1007/s13197-013-0932-z
 
Title Lycopene fortification on the quality characteristics
of beverage formulations developed from pink flesh guava
(Psidium guajava L.).
 
Creator Vijayanand, P.
Kulkarni, S. G.
 
Subject 07 Beverage Technology
24 Fruits
 
Description Pink flesh guava (Psidium guajava L) is an important
tropical fruit widely cultivated in different parts of India.
The fruit apart fromits characteristic pink flesh color is a good
source of ascorbic acid, reducing sugars and pectin. Pink color
of guava pulp is attributed to the presence of carotenoid
pigment lycopene. Incorporation of lycopene in the form of
tomato puree to the guava pulp resulted in changes in the
quality characteristics of the guava beverage formulations.
Lycopene in guava beverage improved the color and appearance
and also the nutritional quality of the beverage. Guava
beverage having 6 % tomato puree had acceptable color,
flavor and overall quality. Increasing levels of tomato puree
in the beverage affected the flavor and decreased the sensory
acceptability. Beverage formulations showed increase in
lycopene concentration from 760 μg/100 g to 2010 μg/100 g
with increase in concentration of tomato puree. Ascorbic acid
and lycopene decreased by 25.7%and 12.23%respectively in
beverage stored at roomtemperature. Guava beverage fortified
with lycopene was stable with acceptable sensory quality
during the storage of 6 months at room temperature.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11813/1/Journal%20of%20Food%20Science%20and%20Technology%20Dec%202014%2C%20Volume%2051%2C%20Issue%2012%2C%20pp%204126-4131.pdf
Vijayanand, P. and Kulkarni, S. G. (2014) Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.). Journal of Food Science and Technology, 51 (12). pp. 4126-4131.