Studies on Preparation, Chemical Composition and Sensory Changes in Guava Ready-to-Serve (RTS) during Storage

To study the chemical changes and sensory qualities of guava beverages under different storage conditions and to find out the better storage condition for guava beverages. The experiment comprised of four storage conditions, viz ambient storage (22⁰ to 28°C), cold chamber storage (4 + 1°C), deep freeze storage (−4 + 1°C), refrigerated storage (8 + 1°C). From the findings it was observed that, there was a gradual increase in TSS, reducing sugars and total sugars content of the guava beverages irrespective of storage period of guava syrup and RTS.. However, the acidity, ascorbic acid, non reducing sugars and pH contents were decreased with the advancement of storage period. The maximum changes in chemical composition of guava ready-to-servebeverage were observedin ambient storage conditions as compared toother storage condition. However, changes were found to be minimum at deep freeze storage condition. Further the values for sensory parameter of guava RTS was decreased continuously with the advancement of storage period. The colour and flavour of guava RTS stored at room temperature deteriorated at faster rate while taste changed slightly. The sample stored at ambient temperature were spoiled after 14^th day of storage period, while remaining cool storage samples were found to be acceptable uptoend of experimental period with highly acceptable at deep freeze storage condition.