DEVELOPMENT OF LOW CALORIE READY TO SERVE (RTS) DRINK FROM GUAVA (Psidium guajava L.)

Psidium guajava L. (guava), often referred to as the "poor man's apple," is a tropical fruit rich in vitamin C, minerals, natural sugars, and dietary fibre. This study aimed to develop a low-calorie ready-to-serve (RTS) guava beverage using various concentrations of Stevia rebaudiana Bertoni and sucrose. The formulations were evaluated for physicochemical properties, sensory attributes, and shelf-life stability over a 90-day storage period. Five treatments were prepared: one sucrose-based control, three sucrose–stevia blends, and one stevia-only formulation, all stored at ambient temperature (25 ± 2 °C). During storage, pH, ascorbic acid, and non-reducing sugars decreased, while total soluble solids, titratable acidity, and reducing sugars increased. Sensory scores for colour, taste, and flavour declined progressively. Statistical analysis was conducted using a completely randomized design with two-way factor analysis of variance (ANOVA), and treatment means were compared using the Least Significant Difference (LSD) test at 5% significance level. The statistical analysis demonstrated the significant differences (p < 0.05) among the treatments and storage duration. The stevia-based formulations demonstrated best physicochemical stability and enhanced shelf-life compared to the control treatment. These findings support the use of stevia–sugar blends in the development of low-calorie functional beverages, particularly for health-conscious consumers managing diabetes or obesity. Keywords:stevia rebaudiana, low-calorie guava drink, physicochemical properties, sensory evaluation, shelf-life stability