Development and Quality Evaluation of Guava Beverages Enriched with Natural Colour
Amandeep Singh *
Faculty of Agriculture, Guru Kashi University, Talwandi Sabo, Bathinda, Punjab, India.
Krishan Kumar Singh
Faculty of Agriculture, Guru Kashi University, Talwandi Sabo, Bathinda, Punjab, India.
Samarpreet Singh
Faculty of Agriculture, Guru Kashi University, Talwandi Sabo, Bathinda, Punjab, India.
*Author to whom correspondence should be addressed.
Abstract
A study on the biochemical changes in guava beverages during storage was conducted in the Laboratory of the Department of Horticulture, Faculty of Agriculture, Guru Kashi University, Talwandi Sabo, Bathinda, Punjab, India, during the academic year 2024-25. Pink or red guava is commonly used in the processing industry due to its attractive pulp colour, which contributes significantly to the appeal of food products. In the present investigation, different quantities of pomegranate seeds were used to impart colour to beverages made from white-fleshed guava, specifically Ready-to-Serve (RTS) drinks and squash. The results indicated that the use of 80 grams of pomegranate seeds per litre was optimal for achieving desirable colour in both RTS and squash formulations. Furthermore, it was observed that both guava RTS and squash retained the characteristic pomegranate colour for up to eight months.
Keywords: RTS, squash, storage, guava, pomegranate