Abstract
Pink guavas from Ibiapaba plateau (Serra Grande) in Ubajara country, CE, Brazil, were mashed and the pulp treated with 600 ppm of a pectic enzyme at 45 °C for 120 min. The pulp so-treated was pressed to give an average juice yield of 84.70%. The pressed juice was cloudy and pink in colour but, after addition of fining agents and filtration, a clear juice with a light yellow colour was obtained. This clear juice was preserved by the Hot-pack method. During the extraction and clarification of the juice, some of the important physical and chemical changes were followed by measuring changes in total soluble solids ( oBrix), acidity, viscosity, total phenolics content, colour, turbidity and ascorbic acid retention.
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