PRODUCTION, CHARACTERIZATION AND UTILIZATION OF GUAVA FLAVOR CONCENTRATE

ABSTRACT

This study was carried out to investigate the characterization and utilization of guava flavour concentrate produced from two guava cultivar using simple distillation technique for the flavor extraction. The physical properties of the flavor concentrate were determined and then utilized in the formulation of guava drinks with three different clouding agents (gum Arabic, garri aliquot and cheese-whey). The guava drink samples were also evaluated for different quality attributes which were analyzed using standard methods. Physical evaluation of the guava flavor concentrate showed that Improved cultivar guava yielded higher amount of flavor concentrate (22.40%) than the Local cultivar (18.20%) but similar detectable strong flavor. The visual colour of the two flavor concentrates was colorless. Guava flavor concentrate obtained from Improved and Local variety respectively had pH values of 6.23 and 5.45, density 1.00 and 0.98g/ml, specific gravity 1035 and 1025 and the same viscosity value 2710mPa-s. The pH values of the formulated guava dink samples ranged 5.18 to 5.57, density (1.00 to 1.03g/ml), specific gravity (1354 to 1359), viscosity (2710 to 2720mPa-s) and brix values (14.17 to 16.92%). The vitamin C content of the control sample (28.64mg/100ml) was higher than the amount of ascorbic acid used in the drink formulation (20mg/100ml). The sensory scores for the formulated guava drink samples ranged for colour (5.10 to 6.30), flavor (4.90 to 6.20), taste (4.90 to 6.20), mouth-feel (4.90 to 5.70) and consistency (5.40 to 6.10). There was no significant difference (p