Vol. 9, Special Issue 9, Part W (2025)

A study titled “Effect of different levels of yeast on physico-chemical and sensory properties of guava cider” was carried out at the Research cum Instructional Farm of the College of Horticulture and Research Station, Saja, Bemetara (C.G.) during 2024–25. The experiment was arranged in a Completely Randomized Design with three replications. Ten treatments were tested, comprising varying combinations of guava juice (500 ml), sugar (100, 150 and 200 g) and yeast (1, 2 and 3 g), along with a control (T₀). Physico-chemical characteristics such as TSS, acidity, ascorbic acid, pH, reducing sugar and alcohol content, along with sensory attributes including colour, aroma, taste and overall acceptability, were assessed at 0, 15 and 30 days of storage. Guava fruits used in the study were well-suited for processing due to their high edible portion, low seed content and rich nutritional composition. Among the treatments, T₄ (150 g sugar + 1 g yeast), T₅ (150 g sugar + 2 g yeast) and T₆ (150 g sugar + 3 g yeast) performed best in terms of TSS, acidity, ascorbic acid, pH stability and reducing sugar. Treatments with 200 g sugar (T₇–T₉) showed moderate results, while the control consistently recorded the lowest nutritional quality. Sensory evaluation indicated that T₄, T₅ and T₆ received the highest preference, with T₄ and T₅ excelling in colour and taste stability and T₅ and T₆ performing best in aroma. Overall acceptability was highest for T₅, followed by T₄ and T₆, whereas higher sugar treatments and the control were less preferred due to off-flavours or lower quality. Based on both physico-chemical and sensory evaluations, T₅ (500 ml guava juice + 150 g sugar + 2 g yeast) emerged as the most suitable formulation, offering balanced fermentation and superior quality guava cider.