Effect of Processing on the Nutritional and Sensory Properties of the Guava Pickle

Abstract

Guava pickle, a widely consumed condiment in various cuisines, was formulated and developed to evaluate its nutritional and quality attributes. The pickle was prepared using ripe guavas (Psidium guajava L.) and a blend of spices, including Capsicum annuum (red chilli powder), Curcuma longa (turmeric powder), sodium chloride (salt), Ferula asafoetida (asafoetida), Brassica juncea (mustard seeds), and various seasonings. The guava pickle exhibits a complex flavour profile, characterized by a harmonious balance of sweet, tangy, and spicy notes. This multifaceted flavour experience is attributed to the synergistic interaction of various biochemical compounds present in the guava fruit, spices, and seasonings. Sensory evaluation using a 9-point hedonic scale indicated that the third trial of guava pickle was the most acceptable. The effects of various processing steps on the nutritional and sensory properties of the pickle were evaluated. The optimized process involved the selection of guavas, cutting, salting, and turmeric powder application, followed by drying, oil heating, spice addition, cooling, and mixing. The pickle was preserved in sunflower oil and stored in a cool, dark place. Proximate analysis revealed a protein content of 3.2g, fat content of 21.75%, moisture content of 51.92%, and ash content of 15.65%.