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Guava Pulp

The Fruit

The Guava (Psidium guajava) is a round or pear - shaped tropical fruit with a white, yellow or pink interior, which is fleshy and interspersed with many hard seeds. It has the highest Vitamin C contents among fruits and its delicious juice is widely appreciated for this vitamin. It also contains a considerable amount of pectin.

General Description

It would be difficult to find any place in India where the Guava tree does not flourish naturally. The fruit grows on relatively small, narrow trunked trees which are characterised by an almost total absence of bark. The product Guava Pulp is obtained by the commercial processing of sound, mature Guava fruit by passing through 0.7mm sieve.


Guava pulp is used mainly for conversion into juices, nectars, drinks, jams, jellies, Fruit cheese, fruit bars. Guava Juice is an excellent beverage, which makes a very tasty and nutritious drink. Very frequently people use Guava pulp to flavour ice cream, puddings and yoghurt. It has good potential as commercial source of pectin.

Specification of Guava Pulp
Physical, Chemical and Organoleptic Characteristics

T.S.S. (°Brix) Min 9
Acidity (% as C/A) Min 0.4
pH < 4.00
Additives Citric Acid
Pesticide residue Absent
Colour Creamish White
Flavour Characteristic
Taste Characteristic

Microbial Characteristics

T.P.C. CFU/g < 50
Yeast CFU/g < 50
Mould CFU/g < 10

Average Composition of pulp (Per 100gm)

Edible Portion (%) 100.00
Moisture (gm) 81.70
Protein (gm) 0.90
Fat (gm) 0.30
Minerals (gm) 0.70
Fibre (gm) 5.20
Carbohydrates (gm) 11.20
Energy (K.CaI) 51.00
Calcium (mg) 10.00
Phosphorus (mg) 28.00
Iron (mg) 1.40
Vitamin C (mg) 160.00
Vitamin B (mg) 0.46
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