Storage Studies on Osmotic Dehydrated Guava Powder

Present investigation was carried out in the Laboratory of Horticulture, Allahabad Agriculture Institute (Deemed University) Allahabad with an objective to determine the effect of storage period on the changes in the quality of dried guava under ambient storage conditions with the aim to find alternative for the commercialization of the guava, and to reduce the difficulties for its handling and transport. The increasing attention towards the natural active ingredients in food industry and human health because of the changes in food consumption can be noted. Consumers have been looking for more natural and healthier food stuffs in order to have balanced and nutritious diet. The aim of this work was to flavour enriched guava powder by using the osmotic dehydration technique and evaluate the physical and chemical properties. The powder obtained in this study represents a natural processed product and could be used in food industry as innovative commercial product or ingredients with very sensory and nutritional properties. These value added products are an alternative to process guava and avoid loss of post-harvest handling. Irrespective of treatments the highest mean overall acceptability in guava was recorded on S₀ (0^th day) followed by S₁ and S₂ and the difference in these were also significant. The long term purpose of this work is to develop natural additives for food industry.