1Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology & Sciences (formerly AAI-DU), Allahabad, Uttar Pradesh, India
2College of Horticulture (University of Horticultural Sciences, Bagalkot), GKVK Campus, Bengaluru, Karnataka, India
*Email: gourishkaran@gmail.com
Online published on 22 October, 2013.
Guava known as ‘poor man's apple’ is one of the richest and cheapest sources of the vitamin C. To utilize its nutritional qualities study was conducted to develop the nougat, the sugar confectionery product from guava fruits. The recipes having different ingredient combinations were subjected to sensory and chemical analysis. The product has the combination of 550 g sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose was adjudged best treatment scoring, highest sensory scores. This treatment was attributed with T.S.S (69.93°B), acidity (0.064% C.A), total sugar (74.77%) and ascorbic acid (160.4 mg/100g).
Guava nougat was developed by using cost effective and easily available ingredients
Based on sensory evaluation the treatment having 550 g table sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose was adjudged as best ingredient combination for the preparation of guava nougat.
This treatment was attributed with T. S.S (69.93°B), acidity (0.064% C. A), total sugar (74.77%) and ascorbic acid (160.4%) at the fresh preparation.
Guava, sugar confectionery product, nutritional qualities
