Kochhar, AnitaJoshi, Homi2016-08-272016-08-272016http://krishikosh.egranth.ac.in/handle/1/74197Six varieties of guava namely Sardar, Shweta and Hisar Surkha of white fleshed cultivars and Lalit, Punjab Pink and Hisar Safeda of pink fleshed cultivars were analysed for their nutritional composition and had crude protein 0.69 – 0.94 per cent, crude fiber 4.98 – 7.86 per cent, carbohydrates 9.02 – 13.07 per cent, calcium 17.53 – 21.32 mg, phosphorus 37.39 – 48.78 mg, potassium 87.96 – 106.45 mg, vitamin C 187 – 225 mg and total carotenoids (found only in pink fleshed cultivars of guava) ranged from 5.72 – 6.84 mg/100 g. Five preserved products namely jam, jelly, chutney, RTS and candy were developed from each variety. Mean overall acceptability scores for the preserved products developed from different varieties of guava were significantly different (p<0.05). For jam, jelly and candy, Punjab Pink variety and for RTS, Lalit variety of pink fleshed guava was preferred whereas Sardar variety of white fleshed guava was found to be most acceptable for chutney. The preserved products were analysed for their nutritional composition. A significant difference was observed in terms of the proximate composition, minerals, vitamin C and total carotenoid content among the preserved products developed from different varieties of guava. Candy, followed by chutney and jam had good nutritive value. Candy was found to be more nutritious among all with protein 0.28 – 0.42 per cent, fiber 3.87 – 5.21 per cent, carbohydrates 85.09 – 87.23 per cent, calcium 7.72 – 9.39 mg, potassium 46.27 – 57.99 mg, vitamin C 28.17 – 41.22 mg/100 gm. The total carotenoids 3.20 – 4.90 mg/100 gm were found only in candy prepared from pink fleshed varieties of guavas. The highest phosphorus content was found in chutney (15.20 – 18.53 mg). RTS and jelly had least nutrient content. All the varieties were highly nutritious and can be recommended for regular consumption for maximum health benefits. For making preserved products like jam jelly and candy Punjab Pink variety and for RTS Lalit variety of pink fleshed guava whereas, Sardar variety of white fleshed guava for making chutney were found to be highly acceptable and could be recommended.enGuava varieties, health benefits, nutritional composition, preserved products, sensory evaluationThesis