| dc.contributor.advisor | Md. Shazadur Rahman | |
| dc.contributor.author | SHAKIB, MD. NAZMUS | |
| dc.date.accessioned | 2022-04-24T07:39:18Z | |
| dc.date.available | 2022-04-24T07:39:18Z | |
| dc.date.issued | 2019-06 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/790 | |
| dc.description | Guava is one of the most common fruits in Bangladesh. It is a native of South America. It
is believed to be introduced in India early in the 17th century, it belongs to family
Myrtaceae and genus Psidium contains about 150 species (Hayes, 1970). At current the
major guava producing countries are USA, Cuba, Brazil, Taiwan, Mexico, Peru, China,
Malaysia, India, Pakistan, Thailand and Bangladesh. The fruit of guava is very familiar
for its delicious taste, high nutritive value and rich source of vitamin C. The fruit is
available throughout the year at comparatively cheaper rate to people. So, it is known as
'poor men's apple'.
It is considered as one of the most important tropical fruit trees in the world, enriching the
diet of hundreds of millions of people with its special characteristic odor and high
nutritive value. They are often included among super fruits, as they are rich in dietary
fiber, pectin, vitamin A and C, folic acid, potassium, copper and manganese and contain
fair amount of calcium, phosphorus and iron (Morton, 1987). | en_US |
| dc.description.abstract | The experiment was conducted in the laboratories of the Department of Agricultural
Chemistry and Food Processing and Preservation, Hajee Mohammad Danesh Science and
Technology University, Dinajpur, Bangladesh during July, 2018 to December, 2018 to
find out the physico-chemical properties and sensory attributes of jam, jelly and juice of
different guavavarieties. The guava varieties were bauranga (BAU-2), THAI -4 and local
red. The guavas were collected from horticulture center, Dinajpur. The experiment was
laid out in complete randomized design (CRD) with three replications.The guavas were
carefully chosen in order to obtained the optimum maturity because its pectin contain
depends on maturity. Sugar, citric acid, pectin, xanthamgum, sodium benzoate and
relevant materials required for the experiment were received from the laboratory
stocks.Among thevarietiesin fresh condition THAI-4 contained highest amount of
ascorbic acid (107.67 mg/100 g), BAU-2 and local red contained102.5mg/100 g and
96mg/100 g respectively. Preserved products namely jam, jelly, and juice were developed
from each variety.Compositional analysisshowed thatjam and jelly contained higher
amount of total soluble solid, non-reducing sugar, ascorbic acid (vit-c) and lower amount
of pH, acidity, reducing sugar.On the other hand, juice contained higher amount of
moisture, non-reducing sugar, ascorbic acid (vit-c) content and lower amount of total
soluble solid, pH, acidity, reducing sugar. The highest value of ascorbic acid was
observed (38.59ml/100 g) in THAI-4 jam, (20.33ml/100 g) in BAU-2 jelly and
(20.33ml/100 g) BAU-2 juice.The varieties standard formulation and the products (jam,
jelly and juice) were evaluated for their physico-chemical properties and sensory
attributes by a panel of 20 testers.The result revealed that the color, appearance, taste and
flavor of jam, jelly and juice was significantly different among the varieties. The overall
results revealed that jam and jelly prepared from BAU-2 was highly acceptable and juice
prepared from THAI-4 was more acceptable than the other varieties. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | JAM, JELLY | en_US |
| dc.subject | PHYSICO-CHEMICAL PROPERTIES | en_US |
| dc.subject | DIFFERENT GUAVA | en_US |
| dc.title | PHYSICO-CHEMICAL PROPERTIES AND SENSORY ATTRIBUTES OF JAM, JELLY AND JUICE OF DIFFERENT GUAVA VARIETIES | en_US |
| dc.type | Thesis | en_US |
