Effect of different concentrations of sugar and citric acid on storage quality of guava fruit bar

Abstract

The results of present investigation entitled “Effect of different concentrations of sugar and citric acid on storage quality of guava fruit bar”, following conclusions could be drawn. The increase in TSS, acidity, reducing sugars, non reducing sugars and total sugars of guava fruit bar were observed during storage. Whereas, pH, TSS acid ratio, ascorbic acid, phosphorus and calcium were decreased during storage. The guava fruit bar prepared by using guava pulp mixed with 50 per cent sugar and 2 per cent citric acid and stored at ambient storage, secured the highest score in colour, flavour, taste and overall acceptability as compared to other recipes at 120th day of storage.