Abstract
Pink flesh guava (Psidium guajava L) is an important tropical fruit widely cultivated in different parts of India. The fruit apart from its characteristic pink flesh color is a good source of ascorbic acid, reducing sugars and pectin. Pink color of guava pulp is attributed to the presence of carotenoid pigment lycopene. Incorporation of lycopene in the form of tomato puree to the guava pulp resulted in changes in the quality characteristics of the guava beverage formulations. Lycopene in guava beverage improved the color and appearance and also the nutritional quality of the beverage. Guava beverage having 6% tomato puree had acceptable color, flavor and overall quality. Increasing levels of tomato puree in the beverage affected the flavor and decreased the sensory acceptability. Beverage formulations showed increase in lycopene concentration from 760μg/100g to 2010μg/100g with increase in concentration of tomato puree. Ascorbic acid and lycopene decreased by 25.7% and 12.23% respectively in beverage stored at room temperature. Guava beverage fortified with lycopene was stable with acceptable sensory quality during the storage of 6months at room temperature.
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