Standardization of recipe and process for preparation of guava cheese

Abstract:

Guava cheese is one of the most under-standardized traditional confectioneries in the Brazilian fruit processing sector. Recipes drift from one family unit to the next, and the absence of a documented process gives uneven texture, inconsistent browning and a shelf life that rarely crosses 45 days. This research set out a standardized recipe and process for guava cheese using mature pink-fleshed guava (Psidium guajava cv. Pedro Sato), and evaluated nine formulations with sugar levels of 40, 55 and 70 percent (w/w pulp) crossed with pectin levels of 0.6, 0.9 and 1.2 percent. Each combination was processed at controlled boiling temperature (72±2 °C) until the final total soluble solids reached 70 °Brix, then moulded, set and packaged in aluminium laminate pouches. Quality was assessed on day 0, 30 and 60 through colour, texture profile, total soluble solids, reducing sugars, moisture, titratable acidity and sensory scoring by a nine-member trained panel. The formulation with 60% sugar and 1.2% pectin, processed at 72 °C with 0.3% citric acid, gave the highest composite acceptability (8.6/9) and held above the 7.5 threshold through day 60. Texture analyser readings showed a hardness of 34.7 N, springiness of 0.82 and chewiness of 18.6 N - values that matched the reference artisanal benchmark within 6 percent. The standardized process cut batch-to-batch variability of sensory score from a coefficient of 13.8 percent to 4.2 percent, which should help cottage units move toward consistent market-grade output.