The guava (Psidium Guajava L.) tree is extensively grown in the tropical and sub-tropical
regions of the world. It is quite resilient, highly productive, has high economic returns and …

The objective of this research work was to analyze the proximate composition of dragon fruit
(Hylocereus undatus) and to standardize the process for preparation of dragon fruit jelly. The …

The objective of this research work was to preparation and shelf-life study of jelly from wood
apple fruit. The prepared jelly from 75% water and 25% mature fruit pulp was found to be …

Fruit bars is the dehydrated fruit based product. In the present study the fruit bars were
prepared by different guava and orange pulp ratio (0: 100, 30: 70, 40: 60, 50: 50, 60: 40, 70 …

This study aimed at formulating beetroot natural (guava) pectin bars (BNB) and beetroot
commercial pectin bars (BCB) bars with incorporation of beetroot extract at the levels of 0 …

This work investigated the impact of processing, packages, and storage time on quality of
mangaba jelly (p<. 05). Therefore, mangaba fresh jelly was compared to the mangaba pulp …

Among the different blending ratios of papaya cv. Red Lady and guava cv. Lalit (100: 0, 80:
20, 60: 40, 50: 50, 40: 60) in preparation of fruit bar, 50% papaya pulp and 50 guava pulp (L) …

Jellies are usually preserved by artificial preservatives where they have harmful side effects
and health hazards especially to infants. Honey and fresh lemon extract juice is a natural …

Processed fruit products commonly contain very low protein due to the heat treatment during
processing period. This article presents the researchresults concerning the increase of …

Among the different blending ratios of papaya cv. Red Lady and guava cv. Lalit (100: 0, 80:
20, 60: 40, 50: 50, 40: 60) in preparation of fruit bar, 50% papaya pulp and 50 guava pulp (L) …