Vol. 11, Issue 12 (2022)

The experiment “Standardization of Method for Extraction of Guava Pulp” was conducted separately for cv. Sardar and G-Vilas with the same treatment combinations. Guava pulp was extracted from fruit of two different maturity stages (M₁ -fruit of edible maturity and M₂ - fully ripe fruit) with pre-treatment of fruit (T₁ - without blanching and T₂ - with blanching) using two different types of pulp extractor (E₁ - screw type pulp extractor and E₂ - brush type pulp extractor). Observations for in quality and sensory parameters of fresh pulp were recorded. Pulp extracted from fully ripe fruit without blanching with screw type pulp extractor (M₂T₁E₁) recorded maximum overall acceptability followed by pulp extracted from fully ripe fruit with blanching using screw type pulp extractor (M₂T₂E₁). These two treatment combinations were found to be best with respect two quality and sensory attributes.