Changes in chemical constituents and overall acceptability of bael-guava nectar and crush during storage

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dc.creatorHarsha Rohila
dc.creatorRakesh Gehlot
dc.creatorS. Siddiqui
dc.creatorRekha
dc.date2017
dc.date.accessioned2026-07-07T03:44:31Z
dc.descriptionThe bael-guava nectar and crush were analyzed for changes in chemical composition at monthly interval for three months storage period. There was a slight increase in total soluble solids of both the beverage blends. Total and reducing sugars, acidity and browning increased significantly, while ascorbic acid and total phenols decreased significantly during three months storage in both the blended beverages. Though, the overall acceptability of bael-guava beverages decreased significantly with the advancement in storage period, their overall rating remained above the acceptable level even after three months storage.
dc.formatapplication/pdf
dc.identifier0973-354X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=577077090008
dc.identifier.urihttp://hdl.handle.net/123456789/441995
dc.languageen
dc.publisherSociety for Promotion of Horticulture
dc.relationhttp://www.redalyc.org/revista.oa?id=5770
dc.rightsJournal of Horticultural Sciences
dc.sourceJournal of Horticultural Sciences (India) Num.1 Vol.12
dc.subjectAgrociencias
dc.titleChanges in chemical constituents and overall acceptability of bael-guava nectar and crush during storage
dc.typeartículo científico

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Journal of Horticultural Sciences - Society for Promotion of Horticulture