Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice

Research was conducted to examine the influence of high pressure treatment on changes in cloud and pectic substances in guava juice and to compare the effects of heat treatment. High pressure treatment of 95 degrees had a great influence on the turbidity and viscosity of guava juice. Heat treatment led to the loss of water soluble and alkali soluble pectin and a minor increase in oxalate soluble pectin.