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

Química Nova

Coralia Osorio¹  José G. Carriazo¹  Helber Barbosa² 

[1] ,Universidad Nacional de Colombia Departamento de Química Bogotá,Colombia

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

DOI  :  10.1590/S0100-40422011000400016

来源: SciELO

【 摘 要 】

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

【 授权许可】

CC BY-NC   
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