Effect of Processing on the Nutritional and Sensory Properties of the Guava Pickle
Vaibhavi Bagde, SHRAVANI PATIL, MUSHTAQ DANGE, NIHAL SHAIKH, PANDURANG DURE & VIDYA PATIL · European Journal of Nutrition & Food Safety · 2025
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), Cur...
Open access
Research Article
10.9734/ejnfs/2025/v17i101880