Quimica nova | |
Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods | |
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
【 预 览 】
Files | Size | Format | View |
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RO201902015201496ZK.pdf | 715KB | download |