Physical and physicochemical characterisation of different formulations of guava preserve (Psidium guajava']java, L.) from Pedro Sato cultivar

被引：12

作者：

Menezes, Camila Carvalho ^{[1
]}

Borges, Soraia Vilela ^{[1
]}

Cirillo, Marcelo Angelo ^{[2
]}

Ferrua, Fabiana Queiroz ^{[1
]}

Oliveira, Leticia Fernandes

Mesquita, Karina Scatolino

机构：

[1] Univ Fed Lavras, Dept Ciencias Alimentos, BR-37250000 Lavras, MG, Brazil

[2] Univ Fed Lavras, Dept Ciencias Exatas, BR-37250000 Lavras, MG, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2009年 / 29卷 / 03期

关键词：

fruits; processing; quality; QUALITY;

D O I：

10.1590/S0101-20612009000300025

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The shelf life of preserves can be extended by the use of preservatives and other combined preservation methods. The objective of the present study was to verify the effects of potassium sorbate and citric acid concentrations and the pulp:sugar ratio on the physical and physicochemical characteristics of guava preserve formulations. A complete 2(3) factorial design was used with 3 central points. Linear models were fitted to describe the responses as a function of the significant factors. The results showed that the potassium sorbate concentration had little effect on the responses analysed, except for the pH. The pulp/sugar ratio and the citric acid concentration are the most relevant variables to this 1 process. The citric acid concentration and the pulp:sugar ratio must be increased to obtain firm preserves and greater yield.

引用

页码：618 / 625

页数：8

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