Effect of Different Levels of Yeast on Physico-chemical and Sensory Properties of Guava (Psidium guajava L.) Cv Allahabad Safeda Cider during Storage
Arsheen Aara Ansari *
Department of Horticulture (Fruit Science), SHUATS, Prayagraj-211007, India.
Vijay Bahadur
Department of Horticulture (Fruit Science), SHUATS, Prayagraj-211007, India.
Cherish Abraham Thomas
Department of Agriculture Economics, SHUATS, Prayagraj-211007, India.
*Author to whom correspondence should be addressed.
Abstract
The study was carried out at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during the year 2021 - 2022. The study consisted of 6 different treatments and control comprising the T0 Guava juice (1L) + yeast (0), T1 Guava juice (1L) +yeast (0.5gm), T2 Guava juice (1L) +yeast (1gm), T3 Guava juice (1L) + yeast (2gm), T4 Guava juice (1L) + yeast (3gm), T5 Guava juice (1L) + yeast (4gm), T6 Guava juice (1L) + yeast (5gm). Guava juice was fermented using Saccharomyces cerevisiae. This investigation was laid out in a completely randomized design with three replications. The cider was tested for the physico-chemical changes after preparation, and sensory evaluation was done based on the 9-point hedonic scale tested on a panel of 5 experts. This cider was stored for about 120 days at room temperature. From storage studies, it was revealed that T1 Guava juice (1L) +yeast (0.5 gm) is most suitable in terms of their physicochemical properties and organoleptic test of cider. The effect of storage on physico-chemical and organoleptic characteristics was also observed.
Keywords: Cider, fermentation, guava, Saccharomyces cerevisiae, storage, yeast