Pasupuleti Vijayanand, Kulkarni Shyamrao Gururao
Department of Fruit and Vegetable Technology, CSIR- Central Food Technology Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2014 Dec;51(12):4126-31. doi: 10.1007/s13197-013-0932-z. Epub 2013 Feb 21.
Pink flesh guava (Psidium guajava L) is an important tropical fruit widely cultivated in different parts of India. The fruit apart from its characteristic pink flesh color is a good source of ascorbic acid, reducing sugars and pectin. Pink color of guava pulp is attributed to the presence of carotenoid pigment lycopene. Incorporation of lycopene in the form of tomato puree to the guava pulp resulted in changes in the quality characteristics of the guava beverage formulations. Lycopene in guava beverage improved the color and appearance and also the nutritional quality of the beverage. Guava beverage having 6 % tomato puree had acceptable color, flavor and overall quality. Increasing levels of tomato puree in the beverage affected the flavor and decreased the sensory acceptability. Beverage formulations showed increase in lycopene concentration from 760 μg/100 g to 2010 μg/100 g with increase in concentration of tomato puree. Ascorbic acid and lycopene decreased by 25.7 % and 12.23 % respectively in beverage stored at room temperature. Guava beverage fortified with lycopene was stable with acceptable sensory quality during the storage of 6 months at room temperature.
番石榴（番石榴属）是一种重要的热带水果，在印度各地广泛种植。这种水果除了其特有的粉红色果肉外，还是维生素C、还原糖和果胶的良好来源。番石榴果肉的粉红色归因于类胡萝卜素色素番茄红素的存在。将番茄泥形式的番茄红素添加到番石榴果肉中会导致番石榴饮料配方的质量特性发生变化。番石榴饮料中的番茄红素改善了饮料的颜色和外观以及营养品质。含有6%番茄泥的番石榴饮料具有可接受的颜色、风味和整体品质。饮料中番茄泥含量的增加会影响风味并降低感官可接受性。随着番茄泥浓度的增加，饮料配方中的番茄红素浓度从760μg/100g增加到2010μg/100g。在室温下储存的饮料中，维生素C和番茄红素分别下降了25.7%和12.23%。添加番茄红素的番石榴饮料在室温下储存6个月期间稳定，感官品质可接受。
