Studies on preparation of guava ice cream from (CV.) Allahabad safeda and L-49 guava (Psidium Guajava L.)

The experimental work was conducted in the P.G. Laboratory, Deportment of Horticulture, Sam Higg in bottom Institute of Agriculture Technology & Sciences (Deemed-to-be-University), Allahabad, during the year 2011–2012 for preparation of Guava ice cream from (Cv.) Allahabad Safeda and L-49 guava (Psidium guajava L.) for TSS, ascorbic acid and Overall Acceptability revealed that there wasincrease in the level of TSS and Ascorbic acid during the storage period (eight months). The design wasused RBD. Under experiment 4 treatment was taken T₀ (control), T₁ (Allahabad Surkha), T₂ (Applecolour) T₃ (Allahabad Safeda) and 5 replications in Chemical and organoleptic of Guava pulp ice cream. Fully developed sound guava fruits were selected. All the treatments were found better in respect of Moisture %, TSS %, pH, Acidity %, Fat % and Protein % content with organoleptic parameters Colourand appearance. Flavour and Taste, Body and texture, Melting Resistance and Overall Acceptabilityover Control. Highest mean TSS (47.90%), Acidity % (0.45%), Fat % (11.42%), and Protein content(4.62%) were observed in T₁ (Allahabad Surkha), All the sensory parameters were as based on theoverall acceptability which was depended on Color, Texture, Fla-vor and Taste was recorded highest (8.14 score) in T_i (Allahabad Surkha), Precisely on the basis of results obtained it may be concluded that treatment T₁ (Allahabad Surkha) was found as superior colour and ap-pearance (8.20) body andtexture (8.05) and flaovour and taste (8.20) and melting resistance (8.10). T₁ (Allahabad Surkha) can beused in commercialization of ice cream preparation. This recipe may also be advocated for safe storage at3-4°C temperature.