Vol. 11, Issue 9 (2022)

Author(s):
Karthik Nayaka VS, Tiwari RB, Shamina Azeez, Ranjitha K and Vasugi C

Abstract:
The use of different antibrowning agents on the intensity of non-enzymatic browning in white guava fruit bars (cv. Allahabad Safeda) was evaluated. The purpose of the study was to examine the efficacy of novel antibrowning agents on browning index and non-enzymatic browning (OD values at 440 nm) during the storage period of three months. Initially, there was no significant difference among the different anti-browning agents for the moisture content (%) and water activity, while the highest browning index and non-enzymatic browning were found in the guava fruit bar incorporated with 1% ascorbic acid. During the three months of storage irrespective of antibrowning agents, the moisture content (%) and water activity decreased gradually while the browning index, and non-enzymatic browning significantly increased. In general, this paper brings out the antibrowning capabilities of novel anti-browning agents in non-enzymatic browning of guava fruit bars.