Journal of Nutrition Research
An official journal of IAPEN India association
Journal of Nutrition Research
DOI: 10.55289/jnutres/v13i2.25.102
Year: 2025, Volume: 13, Issue: 2, Pages: 74-82
Original Article
Waseem Ullah1*, Hasnain Khan
1Department of Agriculture, Faculty of Sciences, The University of Swabi, Anbar-Swabi, KPK, Pakistan.
2Pakistan Council of Scientific and Industrial Research (PCSIR), Peshawar, Pakistan
*Corresponding Author
Email: [email protected]
Received Date:17 October 2025, Accepted Date:10 December 2025, Published Date:24 December 2025
Background: Internship studies were carried out at PCSIR laboratories Complex Peshawar. Study’s core objective was to determine physicochemical, sensory attributes and overall acceptance of fortified guava squash once prepared and being fortified with mint, nut powder (almond and cashew), carrot puree and guava leaves along with calcium and potassium. Materials & Methods: Five treatments were prepared (To= Non-fortified guava squash, T1= Guava squash with mint, T2= Guava squash with nut powder, T3= Guava squash with carrot puree, T4= Guava squash with guava leaves and mineral blends) and preserved at temperature around (25-30°C). Physicochemical parameters which include percent acidity, pH, TSS, reducing sugar, non-reducing sugar content and organoleptic characteristics including appearance, texture, flavor and overall acceptability were determined at regular interval for 30 day storage duration. Results: T1 (1.90) had highest mean value for percent acidity and T3 (1.43) had lowest value for percent acidity. Maximum mean pH value was detected in T3 (4.04) while minimum was observed in To (3.87). TSS had highest mean value for T3 (49.03) and lowest was recorded in To (48.13). Highest mean value for reducing sugar was discovered in T3 (27.37) and lowest was observed in To (26.37). Highest mean value for non-reducing sugar was detected in T3 (26.97) while lowest was seen in To (25.63). In the same manner data for other parameters was measured. Conclusion: Based on several criteria and analysis, at the end sample that was found most acceptable and stable physicochemically and organoleptically was T1 (Guava squash fortified with mint). Other samples also showed remarkable results but treatment T1 was found to be most acceptable to the end consumer.
Keywords: Fortified guava squash; Ambient temperature; Carrot puree; TSS; Physicochemically; Organoleptically; Percent acidity
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Published By India Association for Parenteral and Enteral Nutrition (IAPEN)
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