Standardization and value addition in herbal guava jam

Abstract

The present experiment was carried out during 2019 in Post-Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with 9 treatments, replicated thrice. the treatments were T0 (Control), T1 (Guava pulp + Tulsi (1%)), T2 (Guava pulp + Tulsi (1.5%)), T3 (Guava pulp + Mint (1%)), T4 (Guava pulp + Mint (1.5%)), T5 (Guava pulp + Lemon grass (1%)), T6 (Guava pulp + Lemon grass (1.5%)), T7 (Guava pulp + Ginger (1%)) and T8 (Guava pulp + Ginger (1%)) From the present investigation it is found that treatment T8 (Guava pulp + Ginger (1%)) was found superior in respect of the parameters Total Soluble Solids, Acidity, pH, Ascorbic acid mg/100g), Reducing Sugar, Non Reducing Sugar, Total Sugar, Colour and Appearance, Flavour and Taste, Texture and Overall Acceptability.