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Guava powder - preparation, packaging and storage studies.

Muralikrishna, M. and Nanjundaswamy, A. M. and Siddappa, G. S. (1969) Guava powder - preparation, packaging and storage studies. Journal of Food Science and Technology (Mysore), 6 (2). pp. 93-98.

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Abstract

Washed and pulped ripe guavas were dehydrated in a vacuum shelf drier for 7 h. Addition of sucrose to the pulp in the proportion 1:1 by wt, was found to improve the texture of the final dried product. Composition of the guava powder was: moisture, 1.01%; ash, 0.41%; reducing sugars, 4.29%; total sugars, 94.10%; ether extractives, 0.12%; protein, 0.34%; fibre, 2.37%; starch, 0.72%; calcium pectate, 0.64%; Ca, 46.15 mg/100 g; P, 14.11 mg/100 g; Fe, 3.53 mg/100 g; ascorbic acid, 69.13 mg/100 g; and anhydrous citric acid (acidity), 0.31%. Texture, flavour and colour of the powder were unaffected by storage at less than1.4% moisture and less than 51.3% RH. Storage at RH less than 32% led to loss of ascorbic acid. In-package desiccation improved retention of colour, flavour, texutre and ascorbic acid by the powder, and retarded non-enzymic browning.

Item Type: Article
Uncontrolled Keywords: DEHYDRATION-; Dehydration of guavas; GUAVA-; WATER-; Content of /moisture/ in powdered guavas; MINERALS-; Content of /ash/ in powdered guavas; SUGARS-; Content of / reducing & total sugars/ in powdered guavas; PROTEINS-(VEGETABLE); Content of /protein/ in powdered guavas; FIBRE-; Content of /fibre/ in powdered guavas; PECTIC-SUBSTANCES; Content of /calcium pectate/ in powdered guavas; CALCIUM-; Content of /Ca/ in powdered guavas; PHOSPHORUS-; Content of /P/ in powdered guavas; IRON-; Content of /Fe/ in powdered guavas; ASCORBIC-ACID; Content of /ascorbic acid/ in powdered guavas; STORAGE-; Storage of powdered guavas; TEXTURE-; /Texture/ of powdered guavas; FLAVOUR-; /flavour/ of powdered guavas; COLOUR-; /colour/ of powdered guavas; ACIDITY-; /acidity/ of powdered guavas
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 09:47
Last Modified: 15 Mar 2010 09:47
URI: http://ir.cftri.com/id/eprint/7376

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