Assessing potential of processing guava to powder in order to reduce the losses and its use in bakery products
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Date
2019-02
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Guava (Psidium guajava) fruit being climacteric is highly perishable. Therefore there are high chances it may get spoiled and hence go through pre and post-harvest losses due to improper handling and also rainy season is highly responsible for it. Dehydration is the best technique that can be used to reduce the losses. Madhya Pradesh, Uttar Pradesh, Bihar, Maharashtra, West Bengal and Punjab are the major guava producing states in India. In Uttarakhand the total guava producing area is 261.7 thousand hectares and total production is 3648.2 thousand metric tonnes. In the present study per cent yield was estimated for guava powder of both varieties- white variety (Pant Prabhat) it was 18.43 per cent and pink variety (Lalit) it was 22.5 per cent. Evaluation of nutritional value of guava powder for both varieties was done. Total dietary fibre content of Pant Prabhat and Lalit was 55.3 per cent and 53.2 per cent respectively. The DPPH radical scavenging activity Pant Prabhat and Lalit was 87.03 per cent and 84.43 per cent respectively. Also minerals estimation was done and it was found that average calcium, iron, phosphorous content of Pant Prabhat is 42.66 mg, 0.4mg and 165.33 mg per 100 g respectively and average calcium, iron, phosphorous content of Lalit is 40.66 mg, 0.3 mg and 160.33 mg per 100 g respectively. Sensory evaluation of formulated baked product revealed that guava powder biscuits are slightly acceptable than control biscuits whereas there was not much difference found between guava powder rusks and control rusks but it was found that flavor of rusks was enhanced.
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