Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Quimica nova

Barbosa, Helber¹  Osorio, Coralia¹  Carriazo, José G.¹ 

[1] Universidad Nacional de Colombia, Bogotá, Colombia

关键词: Psidium guajava;    freeze-dried powder;    hot air dried powder.;   

DOI  :  10.1590/S0100-40422011000400016

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Two food products(powders) were obtained by hot-air drying or lyophilisation methods on the wholeguava fruits. The powders were characterised by sensory and thermal analyses(TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanningelectron microscopy (SEM). Thermal, morphological and structural characterisationsshowed a similar behaviour for the two solids. TGA-DSC and IR showed the presenceof pectin as the main constituent of solids. A semi-crystalline profile wasevidenced by XRD, and lamellar/spherical morphologies were observed by SEM.Sensory analyses revealed an aroma highly related to guava. These value-addedfood products are an alternative to process guava and avoid loss during postharvesthandling.

【 授权许可】

CC BY