Abstract:
White and red guava varieties, after dehydration and storage for 6 months, were examined to study their adaptability for jelly and jam-making. Jelly and jam prepared from fresh as well as dehydrated and stored guavas were tested organoleptically for their colour, flavour, texture and taste. The results indicated that jelly and jam could be successfully manufactured even after dehydration of guava fruit.
Page(s):
11-13
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Science, Volume: 19, Issue: 1--2, Year: 1967