食品加工与技术杂志

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Effect of Different Levels of Sucrose-Glucose Mixture on Overall Quality of Guava Bar

Ashbala Shakoor, Muhammad Ayub, Said Wahab, Majid Khan, Arsalan Khan and Ziaur Rahman

The effect of sucrose-glucose mixture was studied on the overall quality of guava bar stored at room temperature (25-30°C) during three months storage period. Different ratio of sucrose glucose mixture was used. All the treatments were analyzed for physicochemical characteristics and sensory (color, texture, taste and overall acceptability). The results showed that decreased were observed in water activity (from 0.68 to 0.62), moisture (from 18.59 to 14.43), pH (from 3.87 to 3.69) and ascorbic acid (from 3.87 to 3.69) color (from 7.67 to 5.63), texture (from 7.67 to 5.63), taste (from 7.42 to 5.37) and overall acceptability (from 7.53 to 5.48), while reducing sugar (from 14.16 to 14.41), titratable acidity (1.13 to 1.33), and total soluble solids (from 61.85 to 63.70) was increased. The overall results showed that treatment GL2 followed by GL5 were found adequate both physicochemical and sensory evaluation.