Scribd Logo
Upload

Welcome to Scribd!

  • 5 views

    50-Guava Products

    Uploaded by

    bernardorasimo26

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    50-Guava Products

    Uploaded by

    bernardorasimo26
    5 views8 pages

    Original Title

    50-Guava_Products

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views8 pages

    50-Guava Products

    Uploaded by

    bernardorasimo26

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    For more information, write or call:

    TECHNOLOGICAL SERVICES DIVISION


    Industrial Technology Development Institute (ITDI-DOST)
    Telefax: 837-2071 loc. 2265 / 837-6156
    e-mail: [email protected]
    ISSN 1656 – 6831

    Livelihood Technology Series 50

    Preparation of
    GUAVA
    PRODUCTS

    Department of Science and Technology


    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
    DOST Compound, General Santos Avenue
    Bicutan, Taguig City, Metro Manila, PHILIPPINES
    http://www.itdi.dost.gov.ph

    ‘Our Business is Industry…”


    2nd edition 2015

    Prepared by: ELNILA C. ZALAMEDA


    TSD-ITDI

    Ma. ELSA M. FALCO


    FPD-ITDI

    Edited by: VIOLETA A. CONOZA


    TSD-ITDI

    Cover layout by: LUZMIN R. ESTEBAN


    TSD-ITDI

    Adviser: NELIA ELISA C. FLORENDO


    TSD-ITDI
    Livelihood Technology Series 50
    Preparation of Guava Products

    ACKNOWLEDGEMENT

    This brochure was made possible through


    the research efforts of the Food Processing Division
    (FPD), ITDI-DOST.
    PREPARATION OF GUAVA PRODUCTS

    INTRODUCTION

    The guava is one of the distributed fruit tree crops in


    the tropics like the Philippines. It has a great potential for
    extensive commercial production because of its high
    nutritional value and popularity of processed products. Most
    common areas where guavas are grown in abundance are
    open areas, forests, backyard or as a part of a mixed orchard.
    However, there are no existing records for big planting and
    production of guava in the Philippines.

    PROCESSESING PROCEDURES

    Guava Juice

    Ingredients
    fully ripe guavas
    refined sugar
    citric acid
    CMC (carboxy methyl cellulose), food grade

    Supplies
    strainer
    cheesecloth
    measuring cups and spoons
    liquid measuring cup
    weighing scale
    analytical balance

    1
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE-DOST
    Procedure
    1. Weigh the fruits.
    2. Wash fruit thoroughly. Drain. Soak in 100ppm chlorine
    solution for 10 minutes. Drain.
    3. Chop or crash fruits. Add enough water to cover the
    fruits and simmer for 15 minutes until fruits are tender.
    4. Strain thru cheesecloth or fine sieve.
    5. Repeat steps #3 & #4 for second extraction.
    6. Combine the two extractions and add ½ - ¾ cup sugar or
    25% per liter of extracted juice. Stir well until sugar is
    completely dissolved.
    7. Add ¼ tsp citric acid or 0.1% per liter of juice.
    8. Add 0.5% CMC to stabilize the juice (optional).
    9. Heat 15-20 minutes.
    10. Pour into sterilized preserving jars and seal completely.
    11. Process for 5 minutes in boiling water bath.
    12. Air cool promptly and store in a cool place.

    Guava Jam

    Ingredients
    ripe guavas
    sugar
    kalamansi juice

    Supplies
    stainless steel knife
    measuring cups

    2
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE-DOST
    Procedure
    1. Weigh the fruits.
    2. Ripe fruits are washed, sanitized in 100ppm chlorine
    solution for 10 minutes. Drain. The fruits are peeled and
    the seeds removed.
    3. The fruits are chopped or mashed. To one part of the
    mash, add 1 part sugar.
    4. Boil mixture gently until thick. To avoid unnecessary
    caramelization, kalamansi juice is added as in mango
    jam.
    5. While still hot, pack in well sterilized jars and seal tightly.

    Guava Jelly

    Procedure
    1. Select equal mixture of green and ripe guavas. Weigh.
    2. Wash, sanitize and drain the fruits.
    3. Cut into halves or quarters. For every kilo of guavas,
    add 2 liters of water.
    4. Boil in enamel or stainless steel basin for 30 minutes.
    5. Strain thru a cheesecloth bag.
    6. Crush the pulp and boil again, using 1-2 liters of water.
    7. Strain and combine the 2 extracts.
    8. Measure. To every cup of the extract, add a cup of
    sugar (1:1) and 1 tablespoon of calamansi juice or 0.1%
    citric acid.
    9. Boil once to dissolve sugar and strain.

    3
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE-DOST
    10. Cook over strong fire until the temperature reaches
    1070-1080 until a soft ball is formed when the jelly is
    dropped in a cup of water.
    11. Pour in sterilized dry glass jars. Seal immediately. Cool
    to room temperature.

    Guava Wine

    Procedure
    1. Select ripe and sound fruits. Weigh, wash, then sanitize
    in chlorine water for 10 minutes.
    2. Cut into quarters. To 1 part fruits, add 3 parts water.
    3. Boil until the fruits are soft.
    4. Strain and measure the extract. To every 3 parts
    extract, add 1 part sugar. Heat to dissolve sugar.
    5. Weigh the mixture, then cool to room temperature.
    6. To every 15 liters, add one tablespoon yeast.
    7. Place in demijohns to ferment. This will take from two
    weeks or longer. When the fermentation is completed,
    transfer into wine barrels and age for at least one year.

    4
    INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE-DOST

    You might also like