Archives of Current Research International

This comprehensive study developed and optimized low-calorie guava-blend beverages (RTS, nectar, squash) using guava (cv. Allahabad Safeda) blended with other tropical fruits (mulberry, jamun, phalsa, pomegranate). The research employed systematic experimentation to evaluate physicochemical properties, sensory characteristics, storage stability, and economic viability. Physicochemical analysis revealed complementary nutritional profiles, with guava providing high vitamin C (131.5 mg/100g) while other fruits contributed anthocyanins and natural sweetness. Sensory evaluation identified optimal parameters including a 75:25 guava-to-other fruit ratio and 25-50% sugar replacement with stevia, which maintained high consumer acceptability while reducing calorie content. Recipe standardization established ideal formulations for each beverage type, with RTS at 12% TSS and 0.25% acidity, nectar at 14% TSS and 0.25% acidity, and squash at 45% TSS and 1.10% acidity. Storage studies demonstrated acceptable quality retention over six months under ambient conditions, with nectar showing superior stability. Economic analysis confirmed commercial viability with benefit-cost ratios of 1:4.31 for RTS, 1:4.48 for nectar, and 1:2.78 for squash. The research demonstrates successful development of nutritionally enhanced, sensorially acceptable, and economically feasible low-calorie guava beverages that address both consumer health demands and industry needs for value-added products.