Effect of Different Levels of Yeast on Physico-chemical and Sensory Properties of Guava (Psidium guajava L.) Cv Allahabad Safeda Cider during Storage

The study was carried out at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during the year 2021 - 2022. The study consisted of 6 different treatments and control comprising the T0 Guava juice (1L) + yeast (0), T1 Guava juice (1L) +yeast (0.5gm), T2 Guava juice (1L) +yeast (1gm), T3 Guava juice (1L) + yeast (2gm), T4 Guava juice (1L) + yeast (3gm), T5 Guava juice (1L) + yeast (4gm), T6 Guava juice (1L) + yeast (5gm). Guava juice was fermented using Saccharomyces cerevisiae. This investigation was laid out in a completely randomized design with three replications. The cider was tested for the physico-chemical changes after preparation, and sensory evaluation was done based on the 9-point hedonic scale tested on a panel of 5 experts. This cider was stored for about 120 days at room temperature. From storage studies, it was revealed that T1 Guava juice (1L) +yeast (0.5 gm) is most suitable in terms of their physicochemical properties and organoleptic test of cider. The effect of storage on physico-chemical and organoleptic characteristics was also observed.