Studies on Development of Value Added Products From Guava and Its Quality Evaluation During Storage

Abstract

The present investigation was carried out to develop guava (Psidium guajava) and chia seed flours and development of cookies and muffins based on these flours. The analysis of flours was done to evaluate the physico-chemical properties, functional properties and color characteristics. Experiments were also carried out to evaluate the physical properties, chemical properties, color characteristics, microbial quality and sensorial quality of cookies and muffins. Cookies were prepared by blending the wheat flour with guava and chia seed flours in the ratios of T0=90:0:10, T1=80:10:10, T2=60:30:10, T3=40:50:10, T4=20:70:10 and T5=0:90:10 respectively while muffins were also prepared from the wheat, guava and chia seed flours blending together in the ratios of T0=95:0:5, T1=75:20:5, T2=55:40:5 and T3=0:95:5 respectively. After preparation, cookies were stored in aluminium laminated pouches and muffins were stored in PET jar for storage studies. The physical properties and color index (L*, a*, b* values) of cookies and muffins were determined just after preparation. However, the physico-chemical and sensory quality attributes of value added products were determined just after preparation and during storage period of 90 days for cookies and 7 days for muffins under ambient conditions. During storage of flours, moisture content, titrable acdity and optical density increased while pH, protein, fat, fibre and ash content decreased during storage. During storage of cookies, highest moisture content, ash, acidity, fat, fibre and optical density was found in cookies incorporated with 90% guava and 10% chia seed flours and lowest was in control samples (90% wheat and 10% chia seed flours). The protein content was observed maximum in control samples and minimum in case of 90% guava and 10% chia seed flours incorporated cookies. During storage of muffins, moisture content, ash, fat and fibre was found maximum in case of muffins incorporated with 95% guava flour and 5% chia flour and minimum in control samples (95% wheat and 5% chia seed flours). The protein content was observed maximum in control samples and minimum in case of 95% guava and 5% chia seed flours incorporated muffins. Our findings showed that on the basis of sensorial analysis, the overall acceptability of cookies and muffins was decreased with storage period. As per composition of flours, the T4 composition (incorporated with 20% wheat flour, 70% guava flour and 10% chia flour) in cookies and the T1 composition (incorporated with 75% wheat flour, 20% guava flour and 5% chia flour) of muffins had highest overall acceptability score and were more acceptable by the panel.