Biochemical Studies of Annatto Coloured Guava Beverages on Storage

Anuj Kumar *

Guru Kashi University, Talawandi Sabo, Bathinda Punjab, India.

Krishan Kumar Singh

Maharashi Markandeshwar Deemed to be University, Mullana, Ambala Haryana, India.

Sachi Gupta

G.D. Goenka University, Sohna, Gurugram, Haryana, India.

Harendra

G.D. Goenka University, Sohna, Gurugram, Haryana, India.

Ravi Shankar Singh

Department of Fruit Science, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya (Uttar Pradesh), India.

Gambhir Singh

Department of Fruit Science, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya (Uttar Pradesh), India.

Manish Singh

Department of Fruit Science, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya (Uttar Pradesh), India.

Sanjay Pathak

Department of Fruit Science, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya (Uttar Pradesh), India.

*Author to whom correspondence should be addressed.


Abstract

A study was carried out on biochemical studies of guava beverages during storage in Laboratory of the Department of Post-harvest Technology, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya during 2018-19. Pink or red guava is generally used in processing industry due to its attractive pulp colour, making a significant contribution to food industry. Colour is an integral part of any processed food product since colour makes the processed food product attractive. In the present experiment, different amounts of annatto seed were used for adding color to white fleshed guava beverages, i.e., RTS and Squash. The results reveal that 0.8 g annatto seeds were found the most appropriate quantity for colouring one-litre RTS and 2 g annatto seeds for coloring one litre squash. It was also observed that the guava RTS and squash retained normal annatto color for eight months, thereafter, both the beverages started showing non-enzymatic browning during storage. The extract of annatto seeds was also found to act as preservative for both the processed products of guava.

Keywords: RTS, squash, guava, annatto


How to Cite

Kumar, Anuj, Krishan Kumar Singh, Sachi Gupta, Harendra, Ravi Shankar Singh, Gambhir Singh, Manish Singh, and Sanjay Pathak. 2024. “Biochemical Studies of Annatto Coloured Guava Beverages on Storage”. International Journal of Environment and Climate Change 14 (1):374-79. https://doi.org/10.9734/ijecc/2024/v14i13843.