Evaluation of Guava Products Quality

Abstract

Fresh ripened Guavas were procured from entrepreneur's field and were weighed, sorted, washed, lye peeled before crushing and sieving to get guava pulp for preparation of different products such as RTS, Nectar and guava bar. Physico-chemical properties (Total Soluble Solids (TSS) Acidity, Ascorbic acid Content (AAC), Thermal properties, Particle Size analysis) and microbial properties (bacteria, yeast and mould) were studied for the products prepared. Thermal proper- ties such as Thermal Conductivity (w/mk); Thermal diffusivity (mm 2 /s), Specific Heat Capacity (J/m 3 k) and Thermal Re- sistivity (mk/w) ranged between 0.319-0.640, 0.076-0.086, 4.170-7.459 and 1.562-3.136 respectively. Particle size of guava products varied from 301to 1033 µm. Ascorbic acid content decreased with the decrease in TSS during product preparation. Microbial examination revealed that the product is safe to consume.