THERMAL AND STRUCTURAL STUDY OF GUAVA (Psidium guajava']java L) POWDERS OBTAINED BY TWO DEHYDRATION METHODS

被引：36

作者：

Osorio, Coralia ^{[1
]}

Carriazo, Jose G. ^{[1
]}

Barbosa, Helber ^{[2
]}

机构：

[1] Univ Nacl Colombia, Dept Quim, Bogota 14490, Colombia

[2] Univ Nacl Colombia, Dept Farm, Bogota 14490, Colombia

来源：

QUIMICA NOVA | 2011年 / 34卷 / 04期

关键词：

Psidium gua[!text type='java']java[!/text; freeze-dried powder; hot air dried powder; ANTIOXIDANT ACTIVITY; PECTIN; FRUIT; EXTRACTION; COLOMBIA; FIBER;

D O I：

10.1590/S0100-40422011000400016

中图分类号：

O6 [化学];

学科分类号：

0703 ;

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.

引用

页码：636 / U84

页数：6

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