Improvement of guava drink processing

U. Upara
Guava drink is one of a most preferred non-alcoholic beverage in Thailand with its unique flavour, taste, and health-promoting qualities. The guava drink from a well-known producer in Chiangmai, Thailand, produced from raw guava without heat treatment, has more microorganisms than standard (Thai FDA). So this study aims to pasteurized this guava drink to reduce pathogenic organisms in guava drink by continuous tube pasteurizer with adequate time and temperature to extend shelf life with acceptable flavour, odour and overall acceptability. Guava juice proper processing condition in continuous tube pasteurizer is established with processing time 15 s at 83°C. Also an improvement for production of sediment free clarified guava juice by using stabilizer which are gum Arabic, CMC and pectin was studied to reduce sedimentation of particle after bottling, make clarified guava juice. The suitable stabilizers and amount of usage are either 0.1% gum arabic or 0.1% CMC.
Upara, U. (2018). Improvement of guava drink processing. Acta Hortic. 1213, 339-344
DOI: 10.17660/ActaHortic.2018.1213.49
https://doi.org/10.17660/ActaHortic.2018.1213.49
Psidium guajava Linn., guava drink, stabilizer, gum Arabic, CMC, pectin
English

Acta Horticulturae