Title of article
Effects of Treatments on Reducing Sugar and Titrable Acidity of Low-alcoholic Beverage Prepared from Guava (Psidium guajava)
Author/Authors
DIWAN، ANANTA نويسنده , , SHUKLA، S. S. نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
-20
From page
21
To page
0
Abstract
Alsi ke laddu, coconut taddu, gachak groundnut, green gram laddu, groundnut ke [addu and sundh ke {addu were the traditional foods prepared. The moisture content was found maximum in coconut laddu, protein content was found maximum in gachak-groundnut. Fat, crude fibre, energy, calcium and iron contents were maximum in alsi ke {addu as 29.85 g, 1.23g, 480 Keal, 142 mg and 23.95 mg, respectively on fresh weight basis.
Keywords
Psidium guajava , inoculation , Alcoholic beverage , Response surface methodology , Beverage , Reducing sugar , Incubation time , Titrable acidity
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year
2004
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number
119555
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