Organoleptic characteristics and nutritive value of candy developed from new varieties of guava

Abstract

The present investigation was carried out with the objective to prepare candy from six newly developed varieties of white and pink fleshed guavas and to determine their sensory and nutritional quality. Mean overall acceptability scores were significantly different (p ≤0.05) for the guava candies developed from different varieties. On the basis of organoleptic evaluation, Punjab Pink (pink-fleshed) and Hisar Safeda (white-fleshed) candy were found to have higher acceptability. Candies from each variety were then analysed for their proximate composition, minerals such as potassium, calcium, phosphorus and vitamin C and total carotenoid content. The nutritional analysis showed a significant difference (p ≤0.05) among candies with regard to the varieties. Candy made from Punjab Pink was found to have minimum moisture (6.90%) and maximum amount of fiber (5.21%), total ash (0.57%), phosphorus (16.70 mg/100g) and total carotenoids (4.90 mg/100g). Protein content was highest (0.42%) in candy prepared from Lalit whereas; candy from Sardar variety had highest potassium (57.99 mg/100g), calcium (9.39 mg/100g) and vitamin C (41.22 mg/100g). Punjab Pink and Sardar variety were considered better for candies in terms of nutritional quality. However, candies prepared from other guava varieties also had a high nutritional profile and good acceptability.