. 2013 Feb 21;51(12):4126–4131. doi: 10.1007/s13197-013-0932-z

Table 2.

Quality characteristics of lycopene fortified guava beverage formulations

Parameters	Fortified guava beverage formulations¹
	Guava pulp (g) : Tomato puree (g)
	Pink guava pulp	Tomato puree	A (20:0)	B (18:2)	C (16:4)	D (14:6)	E (12:8)
Total soluble solids (°Brix)	9.1 ± 0.10	12 ± 0.10	12.1^a	12.2^a	12.1^a	12.2^a	12.1^a
pH	4.1 ± 0.12	3.5 ± 0.10	3.1^a	3.1^a	3.1^a	3.1^a	3.1^a
Acidity (g/100 g)	0.40 ± 0.01	0.46 ± 0.01	0.29 ± 0.01^a	0.28 ± 0.01^a	0.3 ± 0.01^b	0.31 ± 0.01^b	0.27 ± 0.01^a
Reducing sugars (g/100 g)	6.2 ± 0.30	6.3 ± 0.30	4.4 ± 0.08^a	4.5 ± 0.06^a	4.6 ± 0.07^b	4.8 ± 0.07^c	5.0 ± 0.09^d
Total sugars (g/100 g)	7.7 ± 0.30	7.4 ± 0.30	11.6 ± 0.08^b	11.5 ± 0.07^a	11.8 ± 0.08^b	11.4 ± 0.08^a	11.3 ± 0.10^a
Ascorbic acid (mg/100 g)	96.4 ± 2.10	18.75 ± 1.50	19.58 ± 0.15^c	18.09 ± 0.17^c	15.01 ± 0.13^b	12.75 ± 0.15^a	10.67 ± 0.12^a
Lycopene (μg/100 g)	6900 ± 80	15500 ± 85	760 ± 15^a	1400 ± 18^b	1850 ± 20^c	1880 ± 20^c	2010 ± 25^d
Hunter colour Values²
L	50.6 ± 0.42	ND	32.7 ± 0.05^b	32 ± 0.03^b	30.1 ± 0.02^a	30 ± 0.05^a	29.3 ± 0.02^a
a	33.3 ± 0.91	ND	6.9 ± 0.02^a	7.1 ± 0.02^a	8.2 ± 0.04^b	8.6 ± 0.03^b	9.2 ± 0.04^b
b	17.6 ± 0.57	ND	6.2 ± 0.05^a	7 ± 0.04^a	8. ± 0.04^b	9.7 ± 0.05^c	10.1 ± 0.04^c
a/b	1.89	ND	1.12^a	1.01^a	1.01^a	0.89^a	0.90^a
Sensory quality²
Colour	ND	ND	7.2 ± 0.04^c	7.5 ± 0.05^c	7.8 ± 0.05^b	8.3 ± 0.04^a	8.2 ± 0.05^a
Flavour	ND	ND	8.5 ± 0.05^a	8.5 ± 0.04^a	8.3 ± 0.05^a	8.5 ± 0.03^a	7.2 ± 0.04^b
Taste	ND	ND	8.2 ± 0.03^b	8.3 ± 0.05^a	8.4 ± 0.04^a	8.5 ± 0.05^a	6.8 ± 0.05^c
Overall Quality	ND	ND	8.2 ± 0.04^b	8.2 ± 0.05^b	8.4 ± 0.05^a	8.5 ± 0.04^a	6.8 ± 0.05^c

Mean ± S.D (n = 3); ¹ g of pink guava pulp and tomato puree used for the preparation of 100 g of beverage, Means in the rows with the same superscript are not significantly different (p 0.05) ²Mean ± S.D (n = 10) ; L = Lightness ; a = Redness ; b = Yellowness ; a/b = ratio of redness and yellowness ; ND = Not Done ; A,B,C,D,E are different ratio of guava and tomato puree