Studies on blended beverages from Guava, Wood apple and Ginger

This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.

"Studies on blend beverages development from Guava (Psidium guajava L.), Wood apple (Feronia limonia L.), and Ginger (Gingiber officinale Rosc.) under investigation consisted of three sets of experiments. The first experiment examined the chemical attributes of guava pulp, wood apple pulp, and ginger juice. In the second experiment, to screen the best blend combination of Guava pulp, Wood apple pulp and Ginger juice with sugar, citric acid, preservatives and water for preparation of palatable quality RTS, Squash and Syrup beverages, whereas in the third experiment storability of prepared blend beverages under ambient and low-temperature condition.