Guava a common man’s fruit commonly called the “apple of the tropics” is cultivated or grown wild throughout the tropical and subtropical regions of the world. Production of guava in India increased from 10.15 lakh tonnes in 1989 - 90 to 18.50 lakh tonnes in 2000 – 01, then 2571.3 thousand MT in 2013. Guava is one of the richest sources of vitamin C (200 to 400 mg per 100 g fresh weight) and some cultivars are also rich in vitamin A. Guava fruit consists of about 20% peel, 50% fleshy portion, and 30% seed core.

1. Processing of Guava For Value Addition
Credit Seminar
Speaker :-
Jyoti Prakash Sahoo
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2. • Guava a common man’s fruit commonly called the “apple of the tropics” is cultivated
or grown wild throughout the tropical and subtropical regions of the world.
• Production of guava in India increased from 10.15 lakh tonnes in 1989 - 90 to 18.50
lakh tonnes in 2000 – 01, then 2571.3 thousand MT in 2013.
• Guava is one of the richest sources of vitamin C (200 to 400 mg per 100 g fresh
weight) and some cultivars are also rich in vitamin A.
• Guava fruit consists of about 20% peel, 50% fleshy portion, and 30% seed core.
Introduction
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3. Nutritive Value of Guava
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Constituents (per 100g pulp) Guava
Moisture (%) 81.7
Protein (g) 0.9
Fat (g) 0.5
Carbohydrate (g) 13.4
Fibre (g) 5.2
Energy (k cal) 57
Ca (mg) 10
P (mg) 28
Fe (mg) 0.3
Thiamine (mg) 0.03
Riboflavin (g) 0.3
Niacin (g) 0.4
Vitamin C (mg) 200-300

4. Health Benefits
1. Antioxidant Vitamin C for Immunity
Maintain a good skin health by cleaning the body impurities thereby delaying skin ageing.
2. Antitumor and Cancer controlling properties
Antioxidant protect the cells from free radicals and lycopene prevents tumour growth.
3. Balancing Electrolyte
Potassium is required to maintain Na and fluid level in the body also known as an
electrolyte.
4. Blood Pressure & Blood Production
Vitamins like Vitamin E, K, niacin, folate, pantothenic acid, Vitamin B6 and minerals like
Cu, Mn and Mg that are important for blood formation.
5. Controls Diabetes
Fibre rich guava consumption can reduce the absorption of sugar in the body.
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5. • The guava fruit can be consumed fresh; processed into a semi product in the form of
puree, clarified juice, or concentrate and frozen or aseptically stored; or processed
continuously to the final products, which include nectar, syrup, jam, jelly, fruit bar,
cheese, chutney, ketchup, wine, dried fruit and powder, as well as canned guavas.
• Juice obtained from fresh fruits or from pulp can be used In the manufacture of clear
guava nectar, clear guava juice blend, clear guava jelly, or guava powder.
Processed Products Of Guava
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8. Case Study 1
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9. Materials and Methods
7 kg and 14 kg of semi-ripe guava fruits of cultivars (‘Hawaiian’ and ‘L. White’)
harvested respectively and analyzed for Ascorbic acid content
Some fruits were processed into Jam and Juice
Then stored at ambient temperature (22–25 ◦C) for six days
Determination of ascorbic acid was carried out on 4 replicates at 2 days interval in
randomly selected fruits
Determination of Ascorbic Acid Content (AOAC Method 967.21)
Determination of Titratable Acidity (AOAC Method 942.15)
Processed products stored in Complete Randomized Design (CRD)
t-test was carried out to find out whether there was a significant difference in the
average ascorbic acid content of juice and jam.
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10. Result
Profile for the average ascorbic acid
content of the two cultivars of guava over
the storage period
Average % loss of ascorbic acid/100 g
fruit at different processes during
juice making
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11. Findings…
• This study showed that processing of fresh guava could decrease the ascorbic acid
content to different extents based on the processing temperature, time, techniques
and steps.
• Vacuum deaeration could be used instead of exhausting during the juice making
process.
• For maximum retention of ascorbic acid, high temperature short time (HTST)
processing could be applied.
• Refrigerated storage is recommended to preserve the ascorbic acid content
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12. Mature firm fresh fruits
Washing
Cutting in to slices
Addition of water (1.5 times the weight)
and boiling for about 20-30 min.
Straining the extract with muslin cloth
Pectin test
Addition of sugar
Boiling and judging end point (by
sheet/drop test)
Removal of scum
Addition of remaining citric acid
Spreading on trays (0.5-1 cm
thick layer)
Cutting in to pieces and packing
(Aluminium pouches and
polyethylene pouches)
Storage
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13. Case Study 2
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14. • Firm ripe guava fruits of cv. L-49 were harvested & preparation of guava jelly bar
• For standardization of recipe, sugar (cane sugar) and pectin (food grade) was added to
fruit extract (FE) in different combinations viz.,
T1 (FE+ 30% sugar + 10.5% pectin + 0.3% citric acid)
T 2(FE+ 30% sugar + 1 2% pectin + 0.3% citric acid)
T3 (FE+ 40% sugar + 30.5% pectin + 0.3% citric acid)
T4 (FE+ 40% sugar + 41% pectin + 0.3% citric acid)
T5 (FE+ 50% sugar + 50.5% pectin + 0.3% citric acid)
T6 (FE+ 50% sugar + 61% pectin + 0.3% citric acid)
T7 (FE+ 60% sugar + 70.5% pectin + 0.3% citric acid)
T8 (FE+ 60% sugar + 81% pectin + 0.3% citric acid)
• Best combination was selected based on oraganoleptic analysis for colour, texture,
flavour and overall acceptability.
• 2 x 7 cm pieces were made and packed in LDPE (P1) and laminated aluminium foil
pouches (P2)
• Storage at room temperature (25±3°C) and refrigerated conditions (6±1 °C).
• The physicochemical tests are done.
• Factorial CRD was used to analyze the data statistically.
Materials and Methods
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15. Results and Discussion
Standardization of recipe for guava jelly bar
(8.56)
• T5 (FE+ 50% sugar + 50.5% pectin + 0.3% citric acid)
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16. *The lower scores for polyethylene pouches at room temperature
may be due to higher moisture absorption and gas permeability
characteristics of the polyethylene.
Contd…
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17. Fruit sampling
Washing
Chemical peeling
Cooking
Packing
Cooling
Storage
Syrup formulation (45°Brix)
Syrup formulation (35°Brix)
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18. Case Study 3
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19. Material and methods
• Fresh mature red guavas of the Paluma variety were obtained.
• Fruit sampling was based on skin colour (greenish yellow), total soluble solids (TSS; 8–
10Brix) and Pericarp thickness (9–12 mm)
• Commercial sucrose (Unia˜ o, Copersucar, Brazil) was used to prepare the syrup.
• Pentahydrated calcium lactate (Synth, Sa˜o Paulo, Brazil) was used to evaluate the
effects of calcium on processing.
• All of the processed guava quality parameters were compared with those of the fresh
fruit and of a commercial sample to evaluate the effects of processing on the final product
quality.
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20. Colour of the guava in syrup
Results and discussion
• Addition of calcium to the cooking solution produced lighter samples.
• Maximum lightness was observed at low process temperatures (about 60° C) and
high Ca concentration.
• The colour is more intense at high temperature.
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21. Mechanical properties of guava in syrup
• The negative effect of temperature on hardness was compensated by the addition of
Ca.
• At low processing temperatures and high calcium concentration it is possible to
obtain greater hardness (approximately 200 kPa).
• For texture, the processed guavas were harder and more elastic than the fresh fruit.
Contd…
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22. Case Study 4
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23. Material and methods
• Ripe fruits are taken from three cultivar- Punjab Pink, Arka Amulya, L-49 &
Pre-fermentation treatment with Pectinase
• Selection of Yeast (Saccharomyces cerevisiae) for fermentation at a temperature
range of 22 to 30°C and inoculum size of 6 to 11% (v/v)..
• Post Fermentive treatment with fining agents to get the clear and potable wine.
Preparation of wine from guava 23

24. Result
• Shankar et al.(2006) highlighted the increase in aroma and flavour of guava wine
with supplementation of N and P in the “must”.
• All the three cultivars had enhanced taste, aroma and flavour with ageing of
three months.
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25. 4 mm
6 mm
8 mm
• Prepared by osmo-air dehydration process
• It results in self stable food i.e. product did not require any refrigeration for
storage
• The product retains all the nutrients of fresh fruit with negligible loss of natural
solids during this process
• Product can be stored for two months in poly pack and more than six month in
MPP pouches
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26. Guava RTS
Whey+ Guava
Whey RTS
Ready-to-serve guava beverages • Prepared by mixing milk whey, pulp,
sugar and citric acid.
• Whey contains 50 % milk solid which is
just going waste
• Whey based guava beverage is cheaper
and more nutritious than plain guava RTS
• Whey beverages required 8 % sugar
while pure guava beverages have the
similar tendency with 12 % sugar.
• Whey based RTS beverages can be
stored for four months under ambient
condition as against only two months
for pure guava beverages.
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27. • The guava seed proteins have been reported to be a
suitable ingredient in food for human and animal
consumption (Bernardino et. al 2001).
• The guava seed is composition 7.1% protein, 12.4%
fat, 1.5% ash. 72.3% crude fibre and 6.7%
carbohydrates.
• The total protein shows that a large proportion of
the protein content (86-90%), corresponding to the
glutelin fraction, is obtained as insoluble residue.
• The remaining proteins (14%) are distributed into
globulins (10%) and albumins and prolamins (2%
each one).
• The percent distribution of protein fractions is very
similar to that of rice.
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28. Case Study 5
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29. Material and methods
• Fresh ripened guavas of similar maturation grade were procured from the
entrepreneur’s farm located at Ludhiana, Punjab (India).
• Guava fruits were cleaned in tap water to remove surface dust and leaves
before weighing, sorting and lye peeling. Existing pilot scale fruit processing
facilities (100 Kg/hr) at CIPHET, Ludhiana were used.
o Fruit washing tank
o Fruit holding tank
o Fruit crusher
o Coarse Pulper
o Fine Pulper
o Blancher and holding Tank
o Concentrator
o Filling Machine
o Manual Corking
o Autoclave/ bottle sterilizer
Equipments….
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30. Process Flow chart for preparation of value added Guava products …
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31. Result
1. Thermal Conductivity and Thermal Diffusivity of Different Guava Products
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Thermal conductivity(w/mk) =
0.319-0.640
Thermal diffusivity(mm²/s) =
0.076-0.086

32. Contd…
2. Specific heat and thermal resistivity of
different guava products
3. Particle size (μm) of different guava
products
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Specific heat (J/m³k)= 4.170-7.459
Thermal resistivity( mk/w)= 1.562-3.136
Particle size (μm) = 301-1033

33. Conclusion
• Since value addition and product diversification is of paramount importance in
the present market scenario, more diversified products from Guava like RTS,
nectar and guava leather/bar, have much importance.
• The developed products were excellent in taste, rich in nutritional quality,
retained original fruit flavour and safe for consumption.
• Development of such nutritional products will not only reduce the postharvest
losses but also import value to less appreciated fruits.
• Therefore, manufacturing of such products will provide ample avenues for
employment generation in the rural masses by way of setting small scale
processing unit.
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