Formulation and Optimization of Low-Calorie Guava-Based Blended Beverages Using stevia as Natural Sweeteners

Abstract

Guava (Psidium guajava L.), renowned as highly perishable, leading to significant post-harvest losses. This study aimed to develop low-calorie Ready-to-Serve (RTS), nectar, and squash beverages by blending guava (cv. Allahabad Safeda) with other tropical fruits (mulberry, jamun, phalsa, pomegranate) and partially substituting sugar with stevia. The physicochemical profiles of all fruits were characterized, revealing guava's superiority in vitamin C content (131.5 mg/100g) and the anthocyanin-rich nature of the smaller fruits. Through a series of sensory evaluations, the optimal guava-to-other fruit blending ratio was determined to be 75:25. Furthermore, a 25-50% replacement of sugar with stevia 75:25 and 50:50 w.as found to be organoleptically superior to full sugar or full stevia formulations, effectively reducing calorie content without compromising acceptability. Recipe standardization identified the most preferred parameters: RTS (12% TSS, 0.25% acidity), nectar (14% TSS, 0.25% acidity), and squash (45% TSS, 1.10% acidity). Squash beverages consistently received the highest sensory scores, attributed to their concentrated pulp masking stevia's aftertaste. The study concludes that guava serves as an excellent base for functional, low-calorie beverages, with optimized blending and sweetening strategies providing a viable solution for value addition and post-harvest loss reduction.