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Abstract

EFFECT OF SUCROSE AND STABILIZER ON THE OVERALL QUALITY OF GUAVA BAR

Majid Khan, M.Ayub, Y.Durrani, S. Wahab, *Ali Muhammad, S.A.Ali,Ashbala Shakoor, Arsalan and Ziaur Rehman

ABSTRACT

The effect of selected stabilizers (pectin, xanthan and carboxymethyl cellulose) was studied on the overall quality of guava bar stored at room temperature during three months storage. Stabilizers were added at the rate of 1% (pectin), 2% (pectin), 1% (xanthan gum), 0.5% (carboxymethyl cellulose), 0.25% (carboxymethyl cellulose) and combinations of all stabilizers were used. The treatments were GP0 (guava pulp with sucrose and no stabilizer), GP1 (guava pulp with sucrose and 1% pectin), GP2 (guava pulp with sucrose and 2% pectin), GP3 (guava pulp with sucrose and1% xanthan gum), GP4 (guava pulp with sucrose and 0.5% carboxymethyl cellulose), GP5 (guava pulp with sucrose and 0.25% carboxymethyl cellulose) and GP6 (guava pulp with combination of all stabilizers). All the treatments were analyzed physiochemically (moisture, total solids, ash, reducing sugar, non-reducing sugar, pH, titratable acidy, ascorbic acid, total microbial count and total soluble solids) and sensory (color, texture, taste and overall acceptability) of the bar. Results showed that decrease occurred in moisture content (from 18.17 to 13.53%), ascorbic acid (92.75 to 77.82mg/100g), pH (3.90 to 3.69), non-reducing (3.78 to 3.60%), ash (2.26 to 2.11%), total microbial count (14.00 to 5.86), color (7.28 to 5.10), texture (7.60 to 5.66), taste (7.73 to 5.85) and overall acceptability (7.50 to 5.56) while increase was observed in % acidity (1.13 to 1.33%), TSS (74.6 to 76.5obrix), TS (82.14 to 86. 91) and reducing sugar (10.52 to 10.70%)during storage. The maximum mean values were observed for moisture in GP0 (16.37), ascorbic acid GP1 (89.07), pH GP1 (3.82), titratable acidity GP1 (1.26), total soluble solid GP1 (76.5), total solid GP2 (85.74), reducing sugar GP1 (11.75), non reducing sugar GP1 (3.77), ash GP1 (2.38), total microbial count GP2 (8.14), color GP1 (7.17), texture GP1(7.54), taste GP1 (7.79) and overall acceptability GP1 (7.50), the results showed that treatment GP1 followed by GP4 were found most acceptable both organoleptically and physiochemically.

Keywords: Guava, leathers, physicochemical, microbial and sensory evaluation.


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